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Sparkle Kitchen
sparkle kitchen: lemon meringue quinoa granola

July 22, 2015
sparkle kitchen: lemon meringue quinoa granola

This is the most unique granola recipe I’ve ever tried. It’s crunchy and lemony and sweet.

And so clever that I asked the good and clever Sparkle storyteller if he might include it in a Martin & Sylvia story. And so he did! (That good and clever storyteller!)

You’ll find that our much-loved Martin and Sylvia enjoy it for their breakfast in the Martin & Sylvia: More Adventures story, “Projects”. (A clever recipe for a really clever and fun story.)

This recipe is adapted from one on the Whole Foods website. You’ll find the Whole Foods version here.

I adapted it, changing the oil to coconut oil, and reducing the salt and vanilla. And it’s super-duper good. (Martin and Sylvia’s family thinks so too!)

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Lemon Meringue Quinoa Granola

Ingredients

2/3 cups quinoa (uncooked)

1 cup rolled oats

1/2 cup sliced almonds

2 tablespoons sesame seeds

2 tablespoons poppy seeds

1/3 cup coconut oil

1/4 cup cup honey

1 egg white

1 tablespoon finely grated lemon zest

1/4 teaspoon sea salt

1 teaspoon vanilla extract

1/2 cup dried blueberries

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Instructions

Preheat the oven to 300. In a bowl, combine the quinoa, oats, almonds, sesame seeds, and poppy seeds.

Place the coconut oil and honey in a small saucepan and heat slowly until both are melted together. (If your kitchen is really hot, and the coconut oil is already liquid, you can skip this step!) Add to the grain and seed mix, and toss to combine.

In a different bowl, whisk the one egg white until stiff peaks have formed (this is the meringue part!). Add in the lemon zest, sea salt and vanilla. Fold into the granola, and mix well to combine.

Spread the granola mixture onto a baking pan, and bake for 20 minutes. Remove from the oven, give it a good stir, and then bake for 20 minutes more.

Remove from the oven, pour into a big bowl while still warm, and add the blueberries. Stir to combine.

(Note: I found the granola seemed a bit softer and oilier than other granolas, but when it cooled, it firmed right up.)

Serve immediately (to the hungry children who smelled it cooking and are now hanging around your kitchen waiting for a taste) or move to an airtight container to save in the refrigerator for a later day!

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Download the recipe HERE


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About the Author

Lisabeth Sewell McCann

Doer of Many Wonderful and Odd Things (including CEO)

Lisabeth Sewell McCann has worn many hats at Sparkle over the years, from Sparkle Kitchen Blogger to Editorial Director to Doer of All Odd Jobs. Her primary role is as CEO. Lisabeth and David live in Austin, Texas with their two sons.

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