Lemon Blueberry Granola
Servings 15
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.