Quick Summary
This Lemon Blueberry Granola is crunchy, sweet, refreshing, and is bursting with juicy dried blueberries. Enjoy with yogurt, milk, on top of smoothies, or by the handful!
I make homemade granola (or granola bars) almost every single week. I love it and so do my boys. A few of our favorites include: almond butter granola, chocolate granola, chocolate peanut butter granola, and coconut granola.
Our favorite granola recipe for spring and summertime is this Lemon Blueberry Granola. It is crunchy, sweet, has the perfect amount of lemon, and is bursting with juicy dried blueberries.
The granola is easy to make and will make your house smell amazing while it is baking in the oven. You will always want to have a jar in your pantry. It is so good with yogurt, milk, smoothies, or eaten by the handful.
Granola Ingredients
The ingredients are simple, I always have them in my pantry.
- Oats– use old-fashioned oats and not quick oats. If you need the granola to be gluten-free, use gluten-free oats.
- Coconut– I prefer unsweetened coconut flakes, but if you want a sweeter granola, you can use sweetened coconut.
- Almonds– I use chopped almonds, but pecans would also be good.
- Brown sugar– to add sweetness.
- Sea salt– just a little!
- Maple syrup– make sure you use pure maple syrup and not pancake syrup.
- Coconut oil– melted and cooled.
- Lemon– you will need lemon zest and fresh lemon juice.
- Dried blueberries– add the blueberries after baking the granola so they don't dry out. Look for dried blueberries by the raisins and other dried fruits at the grocery store. You can also buy them online here.
How to Make Lemon Blueberry Granola
- Preheat the oven to 325 degrees F. You want to bake the granola at a lower temperature so it doesn't burn.
- In a large bowl, combine the oats, coconut, almonds, brown sugar, and salt.
- In a small bowl, combine the maple syrup, coconut oil, lemon zest, and lemon juice.
- Pour the liquid ingredients over the dry ingredients and stir to combine.
- Pour the mixture onto a large baking sheet that has been lined with parchment paper or a Slipat baking mat.
- Bake for 30 minutes, stirring halfway through, or until granola is lightly golden. Remove from the oven and let cool completely before stirring.
- When cool, add the dried blueberries.
Serving Suggestions
I love having granola on hand for easy breakfasts, snacks, or even dessert! It is good anytime of the day. Here are my favorite ways to eat granola.
- Sprinkle over yogurt with fresh fruit.
- Top a bowl of ice cream or sorbet with a little granola.
- It makes a great topping for smoothies and smoothie bowls.
- Serve with milk in a bowl, homemade cereal!
- You can even add granola to salads for a nice, sweet crunch!
- By the handful on the go!
How to Store
When the granola is completely cooled, you can store it in a jar or airtight container in the pantry. It will stay fresh for up to 1 month.
You can also freeze granola. Place it in a freezer container or bag and freeze for up to 2 months.
More Granola Recipes
- Chocolate Peanut Butter Granola
- Almond Butter Granola
- Easy Peanut Butter Granola Recipe
- Cashew Coconut Granola
- Chocolate Espresso Granola
- Coconut Granola
Lemon Blueberry Granola
Ingredients
- 2 1/2 cups old fashioned oats
- 1 cup unsweetened coconut
- 1 cup chopped almonds
- 2 tablespoons brown sugar
- 1/4 teaspoon sea salt
- 1/3 cup pure maple syrup
- 1/3 cup coconut oil, melted and cooled
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 cup dried blueberries
Instructions
- Preheat the oven to 325 degrees F.
- In a large bowl, combine the oats, coconut, almonds, brown sugar, and salt.
- In a small bowl, combine the maple syrup, coconut oil, lemon zest, and lemon juice.
- Pour the liquid ingredients over the dry ingredients and stir to combine.
- Pour the mixture onto a large baking sheet that has been lined with parchment paper or a Slipat baking mat.
- Bake for 30 minutes, stirring halfway through, or until granola is lightly golden. Remove from the oven and let cool completely before stirring. When cool, stir in the dried blueberries.
Nutrition
Have you tried this recipe?
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