Lemon Poppy Seed Granola Clusters (8 servings) 2 and 1/2 cups Old Fashioned or quick oats 1/2 cup all-purpose flour 1/2 cup brown sugar - packed 1 teaspoon salt 2 teaspoons lemon zest - from 1 lemon 3 Tablespoons poppy seeds 3/4 cup slivered almonds 1/2 cup butter - melted 1/2 cup pure maple syrup 2 Tablespoons honey 1/2 teaspoon vanilla 1/4 cup dried blueberries or currants (optional) Preheat oven to 350 degrees. In a large bowl, mix together the oats, flour, brown sugar, zest of 1 lemon, poppy seeds, salt and slivered almonds. In a microwave safe bowl, melt the butter. Stir in the maple syrup, honey and vanilla. Add the butter mixture to the dry ingredients. Stir to combine. Spread mixture out over a lightly greased baking sheet. Press down to make a large "cookie" that covers most of the sheet. (It's much easier to make the layer even if you cover it with a sheet of waxed paper and smooth out the granola mixture evenly.) Bake for 15 minutes. Flip the granola and bake an additional 15 minutes. Note: When you flip the granola, it is easiest to break it up into large pieces to flip. In the end, it all gets crumbled-so don't worry about how many pieces it breaks up into! In this last step, remove the granola from the oven and reduce the heat to 300 degrees F. Use a wooden spoon to break up the pieces into bite size clusters. Add the dried blueberries or currants (if using) and bake 10 more minutes. Remove from oven. Allow granola to cool completely before serving or storing. Stores well for at least a week in an airtight container. A tasty granola where chunks or clusters are as big or as small as you want them. Great lemon poppy seed flavor in every bite. Terrific as a cereal or a snack. Mr Breakfast would like to thank brekkiebaby for this recipe. Recipe number 3138. Submitted 10/1/2012.