Lemon Blueberry Granola: An Incredible Ultimate Recipe for Breakfast
A bright, crunchy lemon blueberry granola with fragrant citrus zest and naturally sweet dried blueberries. This wholesome breakfast is light, refreshing, and perfect for yogurt, milk, or snacking straight from the jar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 tsp vanilla extract
Zest of 1 lemon
1 tsp lemon juice
1/2 tsp salt
1 tsp ground cinnamon
1 cup dried blueberries
Instructions
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, combine rolled oats, chopped almonds, sunflower seeds, salt, and cinnamon.
- In a separate bowl, whisk together melted coconut oil, honey or maple syrup, vanilla extract, lemon zest, and lemon juice.
- Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
- Spread the granola mixture evenly on the prepared baking sheet.
- Bake for 25–30 minutes, stirring halfway through for even browning.
- Remove from the oven and allow the granola to cool completely on the baking sheet until crisp.
- Once cooled, gently mix in the dried blueberries.
- Store or serve as desired.
Notes
Let the granola cool fully to achieve maximum crunch.
Press granola lightly before baking for larger clusters.
Use maple syrup instead of honey to keep it vegan.
Fresh blueberries are not recommended due to moisture.
Adjust lemon zest for a stronger citrus flavor.
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 14g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
