Lemon Blueberry Granola – Two Peas & Their Pod


Quick Summary

This Lemon Blueberry Granola is crunchy, sweet, refreshing, and is bursting with juicy dried blueberries. Enjoy with yogurt, milk, on top of smoothies, or by the handful!

lemon blueberry granola on pan with wooden spoon.

I make homemade granola (or granola bars) almost every single week. I love it and so do my boys. A few of our favorites include: almond butter granola, chocolate granola, chocolate peanut butter granola, and coconut granola.

Our favorite granola recipe for spring and summertime is this Lemon Blueberry Granola. It is crunchy, sweet, has the perfect amount of lemon, and is bursting with juicy dried blueberries.

The granola is easy to make and will make your house smell amazing while it is baking in the oven. You will always want to have a jar in your pantry. It is so good with yogurt, milk, smoothies, or eaten by the handful.

lemon blueberry granola in jars.

Granola Ingredients

The ingredients are simple, I always have them in my pantry.

  • Oats– use old-fashioned oats and not quick oats. If you need the granola to be gluten-free, use gluten-free oats.
  • Coconut– I prefer unsweetened coconut flakes, but if you want a sweeter granola, you can use sweetened coconut.
  • Almonds– I use chopped almonds, but pecans would also be good.
  • Brown sugar– to add sweetness.
  • Sea salt– just a little!
  • Maple syrup– make sure you use pure maple syrup and not pancake syrup.
  • Coconut oil– melted and cooled.
  • Lemon– you will need lemon zest and fresh lemon juice.
  • Dried blueberries– add the blueberries after baking the granola so they don’t dry out.
lemon blueberry granola in bowl with spatula.

How to Make Lemon Blueberry Granola

  • Preheat the oven to 325 degrees F. You want to bake the granola at a lower temperature so it doesn’t burn.
  • In a large bowl, combine the oats, coconut, almonds, brown sugar, and salt.
  • In a small bowl, combine the maple syrup, coconut oil, lemon zest, and lemon juice.
  • Pour the liquid ingredients over the dry ingredients and stir to combine.
  • Pour the mixture onto a large baking sheet that has been lined with parchment paper or a Slipat baking mat.
  • Bake for 30 minutes, stirring halfway through, or until granola is lightly golden. Remove from the oven and let cool completely before stirring.
  • When cool, add the dried blueberries.
lemon blueberry granola cooling on baking sheet.

Serving Suggestions

I love having granola on hand for easy breakfasts, snacks, or even dessert! It is good anytime of the day. Here are my favorite ways to eat granola.

  • Sprinkle over yogurt with fresh fruit.
  • Top a bowl of ice cream or sorbet with a little granola.
  • It makes a great topping for smoothies and smoothie bowls.
  • Serve with milk in a bowl, homemade cereal!
  • You can even add granola to salads for a nice, sweet crunch!
  • By the handful on the go!
milk being poured into a bowl of lemon blueberry granola.

How to Store

When the granola is completely cooled, you can store it in a jar or airtight container in the pantry. It will stay fresh for up to 1 month.

You can also freeze granola. Place it in a freezer container or bag and freeze for up to 2 months.

lemon blueberry granola in jar with wood spoon.

More Granola Recipes

Lemon Blueberry Granola

This Lemon Blueberry Granola is crunchy, sweet, refreshing, and bursting with juicy dried blueberries. Enjoy with yogurt, milk, on top of smoothies, or by the handful!

  • 2 1/2 cups old fashioned oats
  • 1 cup unsweetened coconut
  • 1 cup chopped almonds
  • 2 tablespoons brown sugar
  • 1/4 teaspoon sea salt
  • 1/3 cup pure maple syrup
  • 1/3 cup coconut oil, melted and cooled
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1 cup dried blueberries
  • Preheat the oven to 325 degrees F.

  • In a large bowl, combine the oats, coconut, almonds, brown sugar, and salt.

  • In a small bowl, combine the maple syrup, coconut oil, lemon zest, and lemon juice.

  • Pour the liquid ingredients over the dry ingredients and stir to combine.

  • Pour the mixture onto a large baking sheet that has been lined with parchment paper or a Slipat baking mat.

  • Bake for 30 minutes, stirring halfway through, or until granola is lightly golden. Remove from the oven and let cool completely before stirring. When cool, stir in the dried blueberries.

Calories: 247kcal, Carbohydrates: 27g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 46mg, Potassium: 250mg, Fiber: 5g, Sugar: 12g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 49mg, Iron: 1mg

Have you tried this recipe?

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