A Puffed Wheat Square to start the week and some Rise-and-Shine, Get-Up-and-Go Granola to carry me through to the weekend. With a hefty dose of thick golden cane syrup, this recipe risked being *gasp* too sweet for breakfast. Luckily the tangy lemon and buttery walnut swept in to save the day and save me from a mid-morning sugar slump.
Now if only I had a handful of golden raisins or dried pineapple rings to really take the rise-and-shine theme to its extreme. There is that dried fruit store just down the street. Hmmmm.
Excuse me for a minute.
Rise-and-Shine, Get-Up-and-Go Granola
2 tablespoons butter
6 tablespoons Roger's golden syrup (cane syrup)
2 teaspoons lemon juice
1 cup old-fashioned rolled oats
1/4 teaspoon salt
2/3 cup walnuts, roughly chopped
1 teaspoon lemon zest
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
In a small saucepan, combine the butter and syrup. Heat over medium heat just until the butter melts. Add the lemon juice and stir to combine.
Combine the oats, salt, nuts and lemon zest in a medium bowl. Add the hot syrup mixture and stir until well coated.
Spread the mixture onto the prepared baking sheet. Bake for 15 minutes, or until golden, stirring halfway through.
Remove from the oven and cool on the baking sheet. Crumble the mixture into an airtight container and store at room temperature.
Source: Inspired by the Macademia Maple Granola recipe posted on Chocolate & Zucchini.