Ok, I know it’s the holidays and I’m supposed to be making and posting about cookies, fudge, candies, and sweets. My excuse is simple: Meyer Lemons.
The aromatic, delicate, distinctive lemon is a ray of sunshine in the bleak winter produce department. Simultaneously sweet and tart, I just knew that ginger and Meyer lemons were destined to come together.
I love that this recipe is simple and portable. I knew it was good when my sister, upon tasting it, told me that she’d pay for all of the ingredients if I would please make her a batch. It’s good to nibble but I’ve been using it as a yogurt mix-in nearly every morning since I made it. I’ll be making at least two more batches in the coming days – both to use the few lemons that are starting to get a little sad and because that’s how fast it’s disappearing!
Lemon Ginger Granola
1 cup crystallized ginger slices
*Note: Any other olive oil will work, it just won’t be quite as lemon-y. Add zest from one more lemon to boost flavor, if desired.
Directions: Preheat oven to 300 degrees. In a large bowl, thoroughly mix oats, sunflower seeds, lemon zest, coriander, salt, ground ginger, and cardamom. Set aside.
Create a double broiler by finding a small bowl and a small saucepan that the bowl can sit on top of. Pour about an inch of water into the pan, ensuring that the bottom of the bowl doesn’t touch the water. Bring the water to a simmer. Mix honey, St. Germain, and olive oil in the bowl. Stir just until honey melts. Remove from heat and pour over dry oat mixture. Combine thoroughly mixing until oats are slightly damp.
Spread oat mixture evenly on a large cookie sheet. Bake for 15 minutes, remove from oven and use a wooden spoon to stir (to prevent the granola on the edge from burning!), redistributing evenly on cookie sheet. Bake an additional 15 minutes, stir again. Bake 10-15 more minutes until desired toastyness is reached.