Lemon and Honey Granola

Yields about 7-8 cups of granola

Ingredients

4 cups rolled oats (see notes)

3 tablespoons vegetable oil, plus extra for greasing

¼ teaspoon salt

2 tablespoons dark brown sugar

½ cup honey

2 tablespoons lemon juice

zest of one lemon (about 2 tablespoons)

1 cup puffed rice cereal, such as Rice Krispies

1 cup finely shredded unsweetened coconut

1 cup raw pepitas

½ cup roughly chopped raw almonds

¼ cup freeze-dried strawberries or raspberries, finely chopped (optional; I just like the extra pop of color and tartness they add)

Directions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Toss together the oats, oil, and salt. Spread evenly over a large cookie sheet or jelly roll pan and bake for 15-20 minutes, shaking the pan two to three times during baking.
3. Reduce the heat to 325 degrees.
4. In a microwaveable bowl, mix together the brown sugar, honey, lemon juice, and lemon zest. Microwave on high for about 1 minute, or until the mixture just begins to simmer.
5. Place the cooked oats into a large mixing bowl. Add the rice cereal, coconut, pepitas, and almonds. Pour the honey/lemon mixture over the dry ingredients and mix until well-combined.
6. Line a 11x17  jelly-roll pan with foil, and grease with vegetable oil.
7. Turn the sticky granola mixture onto the pan. Rub some vegetable oil into your palms, and use your hands to press the granola into an even layer.
8. Bake for 20-25 minutes. Let cool. Peel the granola away from the foil and break into small chunks. Toss in the freeze-dried strawberries, if using them. Enjoy!

Notes:

• Quick oats can be used in place of rolled oats. Just reduce the toasting of the oats from 15 minutes to about 7-8 minutes. To make this recipe gluten-free, make sure to use certified gluten-free oats.