Blueberry Lemon Almond Granola: A Crunchy Homemade Breakfast Recipe
One day I woke up and was craving something with a big lemon kick, and it occurred to me that I could incorporate this bright flavor into my next batch of granola. Voila!
I will say that granola can often be a food that is delightfully easy to overeat. I keep my granola in the fridge so that it stays crunchy and fresh, and I store a ¼ cup scoop in the jar to make measuring simple when adding it to yogurt and berries in the morning.
Since this granola tends to dry in chunks, I could see this becoming the basis for a homemade granola bar as well. I just know you’ll love this recipe!
Prep Time 10 minutes
Bake Time 30 minutes
Makes 26 (¼ cup) servings
Ingredients:
½ cup honey
⅓ cup melted unrefined coconut oil
Juice and zest of ½ to 1 whole lemon
¾ teaspoon salt
⅛ teaspoon ground cinnamon
3 cups old-fashioned rolled oats
1 cup slivered raw almonds
½ cup raw pumpkin seeds
3 tablespoons ground flaxmeal
¼ cup unsweetened shredded coconut
1 cup unsweetened dried blueberries
Directions:
Preheat oven to 300°F. Line a large rimmed baking sheet with parchment paper. Whisk honey, oil, lemon juice and zest, salt and cinnamon together in a large bowl. Add oats, almonds, pepitas, flaxmeal, and coconut; toss until completely coated. Spread the mixture on the prepared pan and press into an even layer.
Bake without stirring for 30 minutes. Allow to cool over the course of a few hours.
Break the granola into bite-size pieces and mix with dried blueberries. Store in an airtight container for up to 1 month in the refrigerator.
Enjoy!