I have a confession: I'm a granola addict. I put it on yogurt, sprinkle it on fruit, and sometimes (okay, often) just eat it straight from the jar. But store-bought granola can be a bit... boring. That's why I started making my own, and this Lemon & Sunflower Seed Spring Granola is my absolute favorite creation. It's crunchy, slightly sweet, and bursting with the bright, zesty flavor of lemon. Plus, the sunflower seeds add a nutty depth that perfectly complements the oats. One of my friends told me she recently made a similar recipe for a hiking trip to the mountains and loved it!
What sets this granola apart? It's all about the balance of flavors and textures. The lemon zest is added towards the end of baking to preserve its vibrant essence, preventing it from turning bitter. The sunflower seeds provide a satisfying crunch and a subtle, earthy undertone. And the touch of vanilla extract enhances the sweetness of the maple syrup, creating a symphony of flavors that will tantalize your taste buds. Seriously, if you're looking for a granola that's anything but ordinary, you've found it. What does this mean for you? It means breakfast just got a whole lot more exciting!
Required Equipments
- Large Mixing Bowl
- Baking Sheet
- Parchment Paper
- Measuring Cups
- Measuring Spoons
- Spatula
Lemon and Sunflower Seed Spring Granola: Frequently Asked Questions
Lemon and Sunflower Seed Spring Granola
Brighten your mornings with this Lemon & Sunflower Seed Spring Granola! Crunchy, slightly sweet, and bursting with lemon zest and nutty sunflower seeds, it's the perfect way to celebrate the season and add a burst of sunshine to your breakfast.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 300°F (150°C). This low temperature ensures the granola toasts evenly without burning. No one likes burnt granola!
- Line a large baking sheet with parchment paper. This prevents the granola from sticking and makes cleanup a breeze. Trust me, you'll thank me later.
- In a large mixing bowl, combine the rolled oats, sunflower seeds, and salt. Make sure everything is evenly distributed for a consistent flavor profile. I like to use my hands to really get in there and mix it up.
- In a separate small bowl, whisk together the maple syrup, olive oil, and vanilla extract. This creates the liquid base that will bind the granola together. Use pure maple syrup for the best flavor.
- Pour the wet ingredients over the dry ingredients and stir well until everything is evenly coated. Ensure no oat or seed is left dry. This is crucial for achieving that perfect golden-brown color.
- Spread the mixture in an even layer on the prepared baking sheet. Avoid clumping the granola too much; a thin, even layer promotes even baking. If you want bigger clumps, gently press the granola together in a few spots.
- Bake for 25 minutes, then gently stir the granola. This prevents burning and ensures even toasting. Be gentle! We don't want to break up any potential clusters.
- Add the lemon zest and bake for another 5-10 minutes, or until the granola is golden brown and fragrant. Keep a close eye on it; granola can go from golden to burnt very quickly. The aroma should fill your kitchen, making you want to dive right in.
- Remove from the oven and let the granola cool completely on the baking sheet. As it cools, it will crisp up and form those delightful clusters we all crave. Patience is key here – resist the urge to dig in just yet!
- Once completely cool, break the granola into your desired size of chunks. Store in an airtight container at room temperature for up to two weeks. Though, let's be real, it'll probably be gone way before then.
📝 Notes
🍎 Nutrition
Calories: 250 kcal
Protein: 6 g
Fat: 14 g
Carbohydrates: 30 g
Fiber: 4 g
Calcium: 50 mg
