Why You’ll Love Lemon Blueberry Granola: An Incredible Ultimate Recipe for Breakfast

I enjoy this recipe because it’s crunchy, fragrant, and naturally uplifting. I like that it’s simple to prepare, uses wholesome ingredients, and fills the kitchen with an amazing lemony aroma while baking. It’s a breakfast I look forward to eating with yogurt, milk, or even by the handful.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 cups rolled oats
1 cup almonds, chopped
1/2 cup sunflower seeds
1/4 cup honey or maple syrup
1/3 cup coconut oil, melted
1 teaspoon vanilla extract
Zest of 1 lemon
1 teaspoon lemon juice
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup dried blueberries

Directions

I begin by preheating the oven to 325°F (165°C) and lining a baking sheet with parchment paper. In a large bowl, I mix together the rolled oats, chopped almonds, sunflower seeds, salt, and cinnamon until everything is evenly combined.

In a separate bowl, I whisk together the melted coconut oil, honey or maple syrup, vanilla extract, lemon zest, and lemon juice. I pour this wet mixture over the dry ingredients and stir well so all the oats and nuts are evenly coated.

I spread the granola mixture evenly onto the prepared baking sheet. I bake it for 25 to 30 minutes, stirring halfway through so it browns evenly. Once it’s golden and fragrant, I remove it from the oven and let it cool completely on the baking sheet. After it cools and becomes crunchy, I gently mix in the dried blueberries.

Servings and Timing

I make this recipe to yield about 6 to 8 servings. The prep time takes me around 15 minutes, the baking time is about 25 to 30 minutes, and the total active time comes to approximately 40 to 45 minutes.

Variations

I sometimes swap almonds for pecans or walnuts for a different nutty flavor. I also like adding coconut flakes or chia seeds for extra texture. When I want more citrus, I add a little extra lemon zest.

Storage/Reheating

I store this granola in an airtight container at room temperature for up to 2 weeks. I don’t reheat it, since it’s best enjoyed crunchy straight from the container.

FAQs

Can I use fresh blueberries instead of dried?

I don’t recommend it, as fresh blueberries add moisture and soften the granola.

Is this granola very sweet?

I find it lightly sweet, and I adjust the honey or maple syrup to taste.

Can I make this vegan?

I use maple syrup instead of honey to keep it fully vegan.

How do I get big granola clusters?

I press the granola down firmly before baking and avoid stirring too often.

Can I make this nut-free?

I skip the almonds and add more seeds instead.

Why does granola harden as it cools?

I let it cool completely because that’s when it becomes crunchy.

Can I double the recipe?

I double it easily, using two baking sheets.

Does the lemon flavor stay strong?

I find it fresh but balanced, not overpowering.

Can I add spices?

I sometimes add ginger or cardamom for warmth.

What’s the best way to serve this?

I enjoy it with yogurt, milk, or sprinkled over fruit.

Conclusion

I find this lemon blueberry granola to be a refreshing, wholesome breakfast that brings brightness to my mornings. With crisp oats, citrus notes, and bursts of blueberry sweetness, it’s a recipe I love making again and again for an easy, feel-good start to the day.