Granola is such a staple in this house. I love having it in my morning yogurt or to snack on. It is so crunchy, satisfying, and just generally wonderful! With spring here I decided to make a big batch with the flavors of the season in this gorgeous lemon lavender granola. It was really easy to make and with much less sugar and preservatives than the store bought brands!
After it dried out, I just stored it in an airtight container and I was all set to use it in countless ways! I’ve used it in my yogurt like I mentioned, in pancakes, in oatmeal for some crunch, you name it. Hope you all love it too! It keeps for a while. xoxo
This lemon lavender granola is so chock full of goodies with lovely flavor that just screams spring! Perfect for breakfast or snacking.
- 1 tablespoon vegetable oil
- 3 cups quick cooking oats
- 2 cups raisins
- 1 cup slivered almonds
- 1 cup pumpkin seeds
- 1 tablespoon fresh lemon zest
- 1 teaspoon ground lavender
- 1/2 teaspoon lavender extract
- 3/4 cup lavender infused honey
- 3/4 cup fresh lemon juice from about 5 lemons
Pre-heat the oven to 400 and line a sheet tray with a silicone mat. Grease the mat with the vegetable oil. Then combine all of the remaining ingredients in a large mixing bowl and stir it all together thoroughly. Turn it out onto the sheet tray and spread it out evenly. Bake the granola for 30 minutes, then turn the oven off and break it all up and stir it. Put it back into the still warm oven for 2 hours to dry out completely. Then store it in an airtight container to use as needed! It lasts for at least a week.