This Lemon Blueberry Granola is a healthy breakfast or snack, made with wholesome ingredients! It’s made with coconut oil, maple syrup, honey, and ground flaxseed, as well as lemon zest and dried blueberries. The lemon blueberry combination will forever be one of my favorites, and it’s absolutely amazing in this granola. It’s great served sprinkled over greek yogurt, on smoothies, or just as a snack!
Lemon and Blueberry will forever be one of the best combinations. This granola recipe was inspired by my favorite granola recipe EVER. The addition of citrus zest to granola is seriously genius and magical. Everyone that I’ve made Kate’s granola for, seriously can’t believe how good it is. Which is why I decided to make a lemon blueberry version inspired by my love of lemon and blueberry together! Lately, I’ve been adding this to plain Greek yogurt and berries for breakfast! It’s so good, and just the right amount of sweet.
I love making granola at home because I can control the amount of added sugar and overall ingredients. Plus, I always have oats, nuts, maple syrup, honey, and some type of healthier oil on hand, so I pretty much always have the ingredients to make it! Here, I used coconut oil, and a mixture of honey and maple syrup for sweetness. If you’re vegan, feel free to use all maple syrup, I just enjoy the combination of both!
The real magic in this granola comes from massaging the lemon zest and sugar together.
It really becomes super fragrant, and the essence gets mixed into the granola really beautifully! It’s subtle, but so delicious. And different from all of the sweeter, more chocolatey granolas that are popular these days.
Don’t get me wrong, I love a little chocolate in my granola, but sometimes I want something a little lighter. Something I’ve noticed is that I definitely function best when I start my day with minimal sugar. I’m definitely a savory-for-breakfast kind of girl, but this granola is the exception because it’s so darn good, and not too sweet!
All you need for this granola:
- old-fashioned oats
- ground flaxseed
- lemon zest
- raw sugar (sugar in the raw, turbinado, or demerara work great!)
- raw almonds (or any nut you enjoy)
- coconut oil
- pure maple syrup (the good quality stuff)
- dried blueberries (I find mine at Trader Joe’s!)
You can definitely sub different seeds, nuts, oils, dried fruit etc., as long as you keep the proportions right. The lemon blueberry combination with the almonds is just my fave!
I’ve also found that this granola tastes best after it’s completely cooled, and even better the next day. The lemon flavors kind of develop over time – kind of like how banana bread tastes better the next day!
My favorite ways to serve it:
- with Greek yogurt and berries
- with almond milk and berries
- sprinkled over smoothies and smoothie bowls
- by the handful as a snack!
Really, you can’t go wrong. Also – the dried blueberries are a little but pricy, but so worth it.
Lemon Blueberry Granola
This Lemon Blueberry Granola is a healthy breakfast or snack, made with wholesome ingredients! It's made with coconut oil, maple syrup, honey, and ground flaxseed, as well as lemon zest and dried blueberries. The lemon blueberry combination will forever be one of my favorites, and it's absolutely amazing in this granola. It's great served sprinkled over greek yogurt, on smoothies, or just as a snack!
- zest of 2 lemons
- 2 tablespoons raw sugar*
- 4 cups oats
- 2 tablespoons ground flaxseed
- 1 cup raw almonds, coarsely chopped
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/3 cup coconut oil, melted
- 1/4 cup pure maple syrup
- 2 tablespoons honey
- 1 cup dried blueberries
Preheat oven to 350℉. Line a large baking sheet with parchment paper or a silicone baking mat. Add the sugar and lemon zest to a small bowl or ramekin and rub between your fingers until the sugar and zest are combined and fragrant. Set aside.
In a large bowl, combine oats, ground flaxseed, almonds, salt, and cinnamon. Stir to combine. Add lemon zest/sugar mixture to oat mixture and stir until fully incorporated.
In a separate medium bowl, stir together the honey, maple syrup, and coconut oil. Add to oat mixture and stir until completely moistened. Pour onto baking sheet and flatten into an even layer. Bake for 20 minutes, or until lightly golden, stirring once during baking.
Let cool completely, then toss in dried blueberries! Store in an airtight container for up to 2 weeks. It freezes really well too!
*Sugar in the raw, turbinado, or demerara sugar work great!
*This is the sugar I use.
*I've also used this and it works great too!
*I find that the flavors in this granola develop over time, kind of like banana bread does! It tastes best to me after it's completely cooled, and even better the next day and days following! It will keep sealed at room temperature for up to 2 weeks.
Inspired and adapted from Cookie + Kate.
There may be an affiliate link(s) in this post, which means that if you click on a product link above and complete a purchase, I’ll receive a small commission at no extra cost to you! As always, all opinions are my own. Thank you SO much for reading!
This post was originally published on 5/12/15, but was updated with new photos and text on 6/10/19!