When life gives you lemons, make granola

Granola for me was an acquired taste. When it first became trendy food, way back in the 1970s, the available granolas were all pretty much the same: Unexciting, bland, like eating a bowl of dry oats. I’d take a bowl of hot oatmeal over that stuff anyday.

But granola has evolved, and now there are plentiful varieties on the market, create by both large companies and small businesses. I’ve tried several, preferring the ones that do have chopped nuts but are not cinnamon-bombs.  One of my favorites is by Bob’s Red Mill, the lemon-blueberry variety, even though I’m less fond of the tiny dried blueberries. (I prefer fresh ones.)

So when a large bag of tart lemons (Lisbon variety) came into my life this past week, I sought out a recipe to see if I could recreate at least the lemon part. 

Maria Lichty of Two Peas and Their Pod, a trusted food blogger, has an unfussy recipe which I’ve adapted slightly here. Hers is very lemony and not too sweet but does have dried blueberries. I substituted unsweetened dried cranberries, which stand up better to baking and which — let’s be honest — I had a lot of in the pantry and needed to use.

But any favorite dried fruit, or a combination, will work. Chopped dried apricots, for example, would be my second choice. Or add another type of nut (walnuts? pistachios?) instead of the fruit.  Don’t like coconut? Use another oil, and sub more nuts for the coconut flakes.

Lemon granola with almonds and dried fruit

Makes about 5 cups

Ingredients:

2-1/2 cups old-fashioned oats (not quick or instant oats)

1 cup chopped almonds (roasted, either unsalted or salted), or other preferred nuts

1 cup unsweetened flaked coconut

2 tablespoons brown sugar

1/4 teaspoon fine sea salt

1/3 cup coconut oil, melted and cooled, or any neutral vegetable oil

1/3 cup real maple syrup, warmed slightly if it’s been stored in the refrigerator

Zest from 2 tart lemons

2 tablespoons fresh lemon juice

1 cup dried fruit, chopped if large

Instructions:

Pre-heat oven to 325 degrees. Cover a large flat baking pan (with a low edge) with parchment paper.

In a large bowl, stir together the oats, nuts, coconut flakes, brown sugar and salt.

In a smaller bowl or glass measuring cup, stir together the melted coconut oil, the warmed maple syrup, the lemon zest and lemon juice. (Note: Cold syrup will make the coconut oil harden again. If that happens, zap the mixture in the microwave on a LOW setting for 30 seconds or until the coconut oil melts.) 

Pour the liquid over the oats mixture and stir until thoroughly combined. If desired, stir in the dried fruit at this time to bake. Alternately, add the fruit after the baking is completed.

Spread the granola evenly in the prepared baking pan. Bake for 15 minutes, then stir the mixture in the pan, then continue baking for another 15 minutes or until the granola is evenly golden brown.

Remove pan from the oven and let granola cool. Stir in the dried fruit now if you held it out.

Store the cooled granola in tightly closed containers such as Mason jars.  Enjoy as a cereal with milk, or stirred into yogurt, or as a snack.