Best Lemon Granola Recipes

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LEMON GRANOLA CHICKEN SALAD #RSC



Lemon Granola Chicken Salad #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. This recipe is so tasty using slightly sweet granola on chicken breast. It locks in the juices keeping the chicken breast nice and moist. The combination of the other ingredients makes this a dish, your family, will ask you to make over and over again.

Provided by lbonwill

Categories     Poultry

Time 25m

Yield 6 pieces, 4-6 serving(s)

Number Of Ingredients 9

3 large chicken breasts, cut in half (lengthwise)
1 egg
1/2 cup Hidden Valley® Original Ranch® Dressing, plus extra for dressing
1 cup granola cereal, ground
1 cup panko breadcrumbs
salt and pepper, to taste
1 lemon
1 (8 ounce) bag fresh spinach
1 cup grape tomatoes

Steps:

  • 1. In large skillet heat about 1/4 cup olive oil on medium heat.
  • 2. Slice chicken breasts in half creating 6 pieces, season with salt and pepper.
  • 3. In small bowl combine egg and dressing, beat.
  • 4. In additional small bowl combine ground granola and bread crumbs, season with salt and pepper.
  • 5. Dip each chicken breast into egg/ranch then coat in granola/bread crumbs, covering completely.
  • 6. Add to skillet and brown on each side until done.
  • 7. squeeze lemon juice over top of chicken.
  • 8. Serve on top of fresh spinach, dressing and favorite salad ingredients.

Nutrition Facts : Calories 631.2, Fat 35.8, SaturatedFat 7.3, Cholesterol 126, Sodium 671.2, Carbohydrate 42.8, Fiber 6.4, Sugar 10.2, Protein 35

LEMON GRANOLA



Lemon Granola image

Provided by Christina Tosi

Categories     Low Fat     Vegetarian     Kid-Friendly     Low Cal     Low/No Sugar     Lemon     Oat     Healthy     Small Plates

Yield Makes 1 cup

Number Of Ingredients 5

1 cup old-fashioned rolled oats
1/2 teaspoon kosher salt
3 lemons: 3 zested, 1 juiced
1/3 cup honey or agave nectar
3 tablespoons grapeseed or other neutral oil, plus more for the pan

Steps:

  • 1. Preheat the oven to 250°F.
  • 2. Toss together the oats and salt in a medium bowl.
  • 3. Whisk the zest, lemon juice, honey, and oil together in a small bowl. Add to the oats and toss until well coated.
  • 4. Spread the mixture evenly on a greased or lined baking sheet. Bake the granola for 25 to 30 minutes, breaking up clumps and tossing every 10 minutes, until caramelized. Let cool completely, by which point the granola should have become crunchy (it will still seem wet and mushy when warm). Store in an airtight container at room temperature for up to 1 week.

LEMON GINGER GRANOLA



Lemon Ginger Granola image

A little bit sweet, a little bit fresh and invigorating. Adapted from a higher-fat recipe (this cuts the fat in half with no loss in flavor). It is a somewhat "dry" granola, due to the low amount of oil. Add more fruit juice to make it "clump up" when baking.

Provided by MissTenacity

Categories     Breakfast

Time 2h

Yield 24 serving(s)

Number Of Ingredients 13

8 cups rolled oats
1 cup toasted wheat germ
2 cups walnuts, chopped
1/4 cup dark brown sugar
1/4 cup honey
2 tablespoons vegetable oil ((or walnut oil or 1/2c fruit juice))
1 tablespoon lemon, rind of
1/4 cup lemon juice
1 teaspoon lemon extract
2 teaspoons salt
1 tablespoon powdered ginger
1 tablespoon fresh grated ginger
3 ounces candied ginger, chopped very fine

Steps:

  • Preheat oven to 250°F.
  • In a large bowl or small vat combine the oats, germ, nuts, and brown sugar.
  • In a separate bowl, combine honey, oil, lemon stuff, powdered/grated ginger, and salt.
  • Combine both mixtures- tossing very very well (for 3-5 minutes) to distribute the goo evenly and pour onto as many sheet pans as you can find.
  • Bake for 90 minutes, stirring every 15 minutes to achieve an even color.
  • About halfway through the process your kitchen and house will start to smell heavenly and your mouth will be watering.
  • While the granola is baking, chop the candied ginger down to "raisin" size or smaller- this is a pain as it is very sticky, and it doesn't work well in the food processor, unfortunately.
  • Remove granola from oven and transfer into a large bowl.
  • Add candied ginger and mix until evenly distributed.
  • Makes a whole boatload.
  • Keeps- probably a month, but it won't take you that long to eat it, will it?

Nutrition Facts : Calories 216.8, Fat 9.7, SaturatedFat 1.1, Sodium 196.9, Carbohydrate 27.6, Fiber 4, Sugar 5.8, Protein 7

FRUIT AND GRANOLA PARFAIT WITH LEMON-POPPY SEED YOGURT



Fruit and Granola Parfait with Lemon-Poppy Seed Yogurt image

Provided by My Food and Family

Categories     Meal Recipes

Time 15m

Number Of Ingredients 9

1/2 cup nonfat plain yogurt
1/2-1 tsp honey (optional)
1 Tbsp fresh lemon juice
Fresh lemon zest
1 tsp poppy seeds
1/4 cup mango, cut into small chunks
1/4 cup kiwi, peeled and cut into small chunks
1/4 cup blueberries
1 oz Grape-Nuts Cereal

Steps:

  • Stir together the yogurt, honey, lemon juice and zest, and the poppy seeds.
  • Layer 1/3 the fruit, 1/3 the yogurt, and 1/3 the cereal in a parfait glass. Repeat to have 3 complete layers.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

LEMON YOGURT BERRY SWIRL WITH HOMEMADE GRANOLA



Lemon Yogurt Berry Swirl with Homemade Granola image

Provided by Tyler Florence

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 18

4 cups oats (NOT quick-cook or instant)
11/2 cups whole almonds, shelled, but skin still on
1/2 cup flax seeds
1/2 cup light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup neutral cooking oil (canola)
1/4 cup honey
1 teaspoon vanilla extract
1 1/2 cups raisins or dried cranberries
1 cup diced dried apricots
1/2 cup dried banana slices
3 cups mixed berries (any combination strawberries, blueberries, raspberries, blackberries) frozen
1/4 cup confectioners' sugar
1 lemon, juiced
1 1/2 cups lowfat vanilla yogurt
1/2 teaspoon lemon zest
1 tablespoon lemon juice

Steps:

  • For the granola: Preheat oven to 300 degrees F. Mix oats, almonds, flax seeds, brown sugar, salt and cinnamon in a bowl. In a saucepan warm the oil and honey. Whisk in the vanilla extract. Pour the honey, oil, vanilla mixture over the oat mixture and mix gently, but well. Mix with spatula and eventually your hands. Spread out onto a sheet pan and bake for 40 minutes (stir after the first 20). Cool and break up any clumps. Mix in dried fruit.
  • Yield: about 9 cups
  • For the berry swirl: Add berries, lemon juice and confectioners' sugar in a pan over medium heat. Cook until the berries break down and mixture becomes syrupy, 10 to 12 minutes. Set aside to cool.
  • For the lemon yogurt: Combine the yogurt, zest and juice in a mixing bowl and stir. To serve, set up glasses and layer with granola, yogurt and berries.

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