I’ve been craving lemon poppyseed flavored things for months. I satisfied the craving a little last month when I made lemon poppyseed cake, but then I started wanting it again last week. I think it has to do with the fact that it’s so cold outside. I’m sick of winter and I want something bright and warming to counteract that.
Cue: This lemon poppyseed granola. I made it last night and it’s so delicious. It’s slightly sweet, tangy, citrusy, bright, and crunchy. I usually like granola that’s more chunky or dense, but this one is light, almost like cereal. It’s perfect for topping smoothies or yogurt bowls.
I was just going to sprinkle some granola on a smoothie or a bowl of Greek yogurt this morning, but then I decided to step it up a notch. One of my coworkers is out of town so I decided to let myself be a little late for work. I blended some blueberries, frozen strawberries, banana, probiotic yogurt, and almond milk and poured it in a bowl. Then I topped it with the granola and some other toppings including dried mulberries.
I would *highly* recommend trying this combo if/when you make the granola. I found myself scooping in extra granola after I’d already eaten all the toppings out of the bowl. It’s light enough that you can do that multiple times and not feel too full.
So yeah. If you’re at your wit’s end with winter and you need something to snap you out of it, make this granola and the smoothie bowl. It temporarily distracted me from the fact that I had to walk outside into 30 degree temperatures again. I really need to move to Southern California someday.
Here’s a song to get you started on your granola and smoothie bowl journey. It’s an old favorite.
Lemon Poppyseed Granola
1 1/4 cups rolled oats
1 lemon, zested and juiced
2 Tbsp poppy seeds
1/8 teaspoon salt
1/3 cup slivered almonds
2 Tbsp coconut oil
1/4 cup honey
Preheat the oven to 350 degrees. Combine the rolled oats, lemon zest, poppy seeds, salt, and almonds in a bowl.
Microwave the coconut oil, honey, and lemon juice in a small bowl until the oil has melted. Mix the oil into the bowl with the oats until all the pieces are evenly coated.
Line a baking sheet with parchment paper and spread out the mixture on the sheet so it’s in an even layer. Bake the granola for nine minutes, then stir. Bake for another nine to 10 minutes until golden brown. Let cool on the sheet. The granola will keep in an airtight container for about a week. Enjoy!
Blueberry Banana Smoothie Bowl
1/2 cup blueberries
1 cup frozen strawberries
1/2 cup Kefir
1 cup almond milk
granola, pumpkin seeds, chia seeds, hemp hearts, and dried mulberries for topping
Blend the blueberries, strawberries, Kefir, banana, and almond milk in a blender on high until smooth. Add more milk if the smoothie is too thick. Top with lemon poppyseed granola, pumpkin seeds, chia seeds, hemp hearts, and dried mulberries. Enjoy!
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