Lemon Pistachio Granola

In January, when the days short and I’m still overcoming my holiday hangover, I want something comforting and healthy. This granola checks both those boxes; it’s a ray of bright sunshine on a grey day. It's both wholesome and unexpected. It has an earthy depth with layers of brightness and sweetness. Extra bonus, it’s going to make your house smell like heaven.

*The lemon is from my sister's tree. She and my father are citrus whisperers.

---

Lemon Pistachio Granola

Serves 6-8 for breakfast. Prep time 10 minutes. Cook time about 22 minutes.

• 2 cups old-fashioned rolled oats

• ¾ cups shelled raw (boiled) shelled pistachios, roughly chopped

• 1 tablespoon lemon zest plus 1 teaspoon lemon extract OR 2 tablespoons lemon zest

• 2 tablespoons hemp seed hearts

• 1 tablespoon quinoa (or 1 tablespoon poppyseeds)

• ¼ teaspoon fine sea salt

• ¼ cup maple syrup

• 3 tablespoons extra virgin olive oil

• ¼ cup honey (or 1/4 cup sugar for vegan option)

• 1 teaspoon vanilla extract

STEP ONE

Preheat oven to 325. Line rimmed baking sheet with parchment paper. The rim will keep granola from spilling into the oven.

STEP TWO

In a large bowl, mix all dry ingredients. 

In a smaller bowl, whisk together wet ingredients.

Pour wet ingredients over dry and use large spoon to stir until mixed.

Spread oat mixture evenly across baking pan.

STEP THREE

Bake for 12 minutes; then use spatula to turn over granola and mix ingredients. This will help to promote even toasting. Bake another 10 minutes or until granola look slightly toasted. Remove from oven.

STEP FOUR

Allow to cool for 1 hour. Granola will crisp up as it cools. After cooling, break up granola into preferred size of "chunk."

Store in a closed container. Granola will last roughly 2 weeks when kept away from sunlight and heat.