This may be the yummiest, texture richest cupcake we've made...
Honey "Bear-e" Granola Cupcake...vanilla bean cake, filled with fresh, finely chopped strawberries & pastry cream, topped with meyer lemon honey frosting, house-made honey granola and a blueberry.
I haven't made granola since I was in high school, so I called my mom up for a recipe and put my own spin on it. I think the trick to making granola is to slooooooow cook it at a very low temp.
Nutty Honey Lemon Granola
6 Cups organic extra thick whole grain oats
1 Cup sunflower seeds
1 Cup almond slices
1 Cup honey
5 Tablespoons meyer lemon zest
1/4 Cup coconut oil
1/2 Cup sunflower oil
Combine all ingredients in a large bowl and mix well.
Press firmly onto 2 baking pans (13x18") that have been lightly sprayed with oil to prevent sticking
Bake at 200 degrees for 30 minutes (after 15 minutes stir up the granola and re-pack), then turn oven to lowest setting (typically "warm") for about 4 hours (every 30 minutes stir it up).