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!
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.