Nutty Lemon Granola
A summery granola mix filled with sliced almonds, chopped hazelnuts and pecan pieces and flavored with fresh lemons— snack food at its best.
Now that we live in Moab, the snacks stocked in our pantry have undergone a complete transformation. Instead of random crackers and chips we now have heartier snacks to fuel us while we explore Utah’s desert wonderland. Nearly every weekend we’re out hiking and adventuring and since most of it is pretty spur-of-the-moment, I just throw a little bit of whatever is in the cupboard into our backpacks.
We’ve been going through packaged granola bars like crazy and our weekly grocery bill is definitely taking a hit. So I’m getting more creative with our hiking snacks, and lately some fresh fruit and a big bag of homemade granola is getting us by just fine.
I am so in love with this nutty lemon granola recipe right now. It’s simple and the hint of lemon in every bite is such a fun summery twist. It’s not only great enjoyed by the handful straight out the bag, it also goes wonderfully with yogurt or a little milk and a big pile of summer fruit like peaches, cherries and blueberries.
No matter if you’re heading out to explore the great outdoors or simply fueling up to tackle your to-do list, this granola recipe is one you’ve got to try!
Nutty Lemon Granola
- 3 cups old-fashioned rolled oats (not quick cooking) (300 grams)
- 1 cup sliced almonds (86 grams)
- 1 cup chopped hazelnuts (142 grams)
- 1 cup chopped pecans (113 grams)
- ¼ cup packed light or dark brown sugar (30 grams)
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ⅓ cup honey (113 grams)
- ¼ cup coconut oil, grapeseed oil or other neutral oil (52 grams)
- 2 lemons , zested and juiced
- Preheat oven to 250°F. Line a sheet pan with parchment paper.
- In a large bowl, combine the rolled oats, almonds, hazelnuts, pecans, brown sugar, cinnamon and salt. In a separate bowl whisk together the honey, oil, lemon juice and lemon zest. Add to the oat mixture and stir until combined.
- Spread the mixture on the prepared sheet pan and bake until golden brown, about 1 hour 15 minutes, stirring it every 15 minutes. Let cool completely, then store in an airtight container for 1-2 weeks.
Disclosure: This post is sponsored by Diamond of California as part of a long-term culinary ambassadorship. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own.