Easy Lemon Poppy Seed Granola

Name: Easy Lemon Poppy Seed Granola
Prep time: 5 min
Cook time: 28 min
Total time: 33 min
Ingredients: 1/4 cup(s) maple syrup; 2 tablespoon(s) coconut oil (melted); 1 lemon (zested); 1 teaspoon(s) vanilla extract; 1/4 teaspoon(s) salt; 2 cup(s) rolled oats ((gluten-free if preferred)); 1/2 cup(s) sliced almonds ((or substitute walnuts, pistachios, pepitas, or sunflower seeds)); 1 tablespoon(s) poppy seeds

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Easy Lemon Poppy Seed Granola

Get ready to fall in love with this Easy Lemon Poppy Seed Granola! This super flavorful, zesty, and healthy granola tastes just like a lemon poppy seed muffin! It’s naturally vegan, gluten-free, and perfect for a budget-friendly, crunchy snack or breakfast.

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Prep Time5

Cook Time28

Total Time33

Meal Type: Breakfast, Snacks

Keyword: granola, lemon

Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Seasonal (Cold Weather), Soy-Free

Tool: Oven

Ingredient: Lemons

Showcase: Latest Recipes

Servings: 8

Ingredients

1/4 cup(s) maple syrup
2 tablespoon(s) coconut oil melted
1 lemon zested
1 teaspoon(s) vanilla extract
1/4 teaspoon(s) salt
2 cup(s) rolled oats (gluten-free if preferred)
1/2 cup(s) sliced almonds (or substitute walnuts, pistachios, pepitas, or sunflower seeds)
1 tablespoon(s) poppy seeds

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Instructions

Preheat and Prepare: Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper.
Mix Wet Ingredients: In a medium bowl, mix the maple syrup, melted coconut oil, lemon zest, vanilla extract, and salt.
Add the Dry Ingredients: Add the rolled oats, sliced almonds, and poppy seeds to the bowl with the maple mixture. Stir until everything is evenly coated.
Bake the Granola: Spread the mixture evenly onto the prepared baking sheet. Bake for 22–28 minutes, stirring halfway through, until the oats are lightly golden and fragrant. Remove the granola from the oven and let it cool completely on the baking sheet. The granola will crisp up as it cools.
Store: Transfer to an airtight container. Store in a cool, dry place for up to 4 weeks, or freeze in a freezer-safe container for up to 3 months. It defrosts quickly at room temperature and remains fresh and crunchy.
Serving Suggestions: Sprinkle over plant-based yogurt, smoothie bowls, vegan ice cream, or oatmeal for a delightful crunch. Pair with fresh fruit or berries for added freshness. Or enjoy as a cereal with your favorite plant-based milk.

Notes

Coconut Oil: You can use unrefined coconut oil (which adds a slight coconut flavor) or refined coconut oil (which is flavorless). Coconut oil creates a slightly crispier granola, but you can substitute it with another neutral oil like avocado or sunflower oil.

Oil-Free Option: To make this recipe oil-free, simply omit the oil. Reduce the baking time slightly by checking the granola 5–10 minutes earlier to prevent over-browning.

Granola Clusters: This recipe yields a loose granola, but if you prefer chunkier clusters, press the granola firmly into an even layer on the baking sheet before baking. Stir once during baking, then gently press it down again before finishing. Allow the granola to cool completely on the pan before breaking it apart.

Adding Dried Fruit: If you'd like to include dried fruit, such as cranberries, raisins, or chopped dates, stir them in after the granola has cooled to avoid them becoming too hard or burnt during baking.

Nutrition

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