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Overhead shot of a bowl of lemon blueberry granola with a spoon in the bowl

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!

Course Breakfast, Breakfast/Snack, Snack
Cuisine Breakfast, Gluten Free Friendly, Healthier Baking, Healthy, Vegan Friendly
Keyword coconut oil granola recipe, dried blueberry granola, easy granola recipe, granola recipe with honey, granola recipe with maple syrup, healthy granola recipe, lemon blueberry granola, refined sugar free granola
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10
Author Molly | Spices in My DNA

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. Let cool completely, then toss in dried blueberries! Store in an airtight container for up to 2 weeks. It freezes really well too!

Recipe Notes

*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.