Lemon Blueberry Granola

Delicious lemon blueberry granola is lightly sweetened with maple syrup and has rolled oats, almond slivers, coconut, dried blueberries, and lots of lemon zest. It’s delicious with milk, yogurt, ice cream, or just by the handful.

I make homemade granola whenever we run out because everyone in my family loves it! Homemade granola is so much tastier & more economical than store-bought. I decided to make something new this time and found an easy recipe for lemon blueberry granola on Two Peas and Their Pod that looked tasty and I happened to have all the ingredients, which is always nice. This easy lemon blueberry granola recipe has just the right touch of sweetness and a great lemony flavor.

Lemon Blueberry Granola

Ingredients:

• 2 1/2 cups old-fashioned oats
• 1 cup shredded coconut
• 1 cup sliced almonds
• 2 tbsp brown sugar
• 1/4 tsp sea salt
• 1/3 cup pure maple syrup
• 1/3 cup coconut oil, melted and cooled
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• 3/4-1 cup dried blueberries

How to make Lemon Blueberry Granola

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

Prepare the granola by combining the oats, coconut, sliced almonds, brown sugar, and sea salt together in a large bowl.

Combine the maple syrup, coconut oil, lemon zest, and lemon juice in a small bowl; whisk well.

Pour the liquid mixture over the oat mixture and stir until evenly coated.

Spread the mixture evenly onto the prepared large baking sheet.

Place into the oven to bake for 25-30 minutes, stirring halfway through, or until granola is lightly golden.

Remove from the oven and let cool completely before stirring. Side Note: The granola will cool, harden, and form smaller clumps if you leave it alone as it cools.

Once cool, stir in the dried blueberries. Store in an airtight container in the pantry for up to 1 month.

You can also freeze granola by placing it in a freezer container or airtight freezer bag and freezing it for up to 2 months.

Lemon Blueberry Granola

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Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Course: Breakfast

Cuisine: American

Servings: 15

Author: Pam - For the Love of Cooking

Equipment

• Large Baking Sheet

Ingredients

• 2 ½ cups old-fashioned oats
• 1 cup shredded coconut
• 1 cup sliced almonds
• 2 tbsp brown sugar
• ¼ tsp sea salt
• ⅓ cup pure maple syrup
• ⅓ cup coconut oil melted and cooled
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• 3/4-1 cup dried blueberries

Instructions

• Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
• Prepare the granola by combining the oats, coconut, sliced almonds, brown sugar, and sea salt together in a large bowl.
• Combine the maple syrup, coconut oil, lemon zest, and lemon juice in a small bowl; whisk well.
• Pour the liquid mixture over the oat mixture and stir until evenly coated.
• Spread the mixture evenly onto the prepared large baking sheet.
• Place into the oven to bake for 25-30 minutes, stirring halfway through, or until granola is lightly golden.
• Remove from the oven and let cool completely before stirring. Side Note: The granola will cool, harden, and form smaller clumps if you leave it alone as it cools.
• Once cool, stir in the dried blueberries. Store in an airtight container in the pantry for up to 1 month.
• You can also freeze granola by placing it in a freezer container or airtight freezer bag and freezing it for up to 2 months.

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