Taking its flavor inspiration from the classic dessert, this recipe incorporates fresh lemon zest, coconut, and buttery pistachios into a chunky, bright lemon square granola. Despite its namesake, it isn’t overly sweet and makes for a particularly gorgeous breakfast with fresh blueberries and plain yogurt.
Makes about 5 cups
- 3 cups rolled oats (not quick-cooking)
- 1/2 cup shelled pistachios
- 3/4 cup unsweeteened coconut chips
- 1/4 cup hemp hearts
- 1 tsp lemon zest
- 1/8 tsp salt
- 6 Tbsp unsalted butter
- 1/3 cup honey
- 1/2 tsp lemon extract
Preheat oven to 300F (150 C).
Coarsely chop the pistachios and place in a medium bowl. Add the oats, coconut, hemp seeds, and salt, and mix until everything is evenly distributed.
Melt the butter. In a small bowl combine butter, honey, lemon extract and lemon zest and whisk well. Pour over the oat mixture and toss with a spatula until everything is evenly coated.
Spread evenly over a medium baking tray and use the spatula to pack it down tightly. Place on the middle rack and bake for 25-30 minutes. Until golden brown.
Cool completely in the pan and then crumble into an airtight container for storage. Lemon square granola keeps well at room temp for at least 2 weeks.