Crunchy oats are tossed with coconut and pecans, baked up with lemon juice and zest and mixed with dried cherries in this refreshing lemon granola.
Course:
Breakfast
Author: Alissa
-
¼
cup
turbinado sugar
or your favorite type of granulated sugar
-
¼
cup
maple syrup
-
3
tbsp.
lemon juice
-
1
tsp.
lemon extract
-
¼
cup
coconut oil
melted
-
3
cups
rolled oats
optionally gluten free
-
1
cup
shredded coconut
-
1
cup
pecan halves
-
1
tsp.
lemon zest
-
¼
tsp.
salt
-
1
cup
dried cherries
-
Preheat oven to 300°. Line 2 baking sheets with parchment.
-
Place sugar, maple syrup, lemon juice and lemon extract in small saucepan over medium heat. Heat just until sugar is completely melted, stirring constantly. Remove from heat. Stir in coconut oil.
-
Stir together oats, coconut, pecans, lemon zest and salt in large mixing bowl. Add lemon juice mixture and stir until oats are evenly blended.
-
Divide mixture among baking sheets, spreading in even layers. Bake 30 minutes, until edges are lightly browned.
-
Allow to cool completely. Transfer to airtight storage container and mix in cherries.