Lemon Blueberry Granola

Lemon brightens, ginger warms, and blueberries shine in this healthful oven-baked granola you’ll make again and again!

Lemonysunshine is what I thought of when mixing this granola. The lemon zest and juice smelled so fresh.

Homemade granola is always in my kitchen. I like to mix up flavors and additions such as a ginger orange or pumpkin seed granola. In this recipe, I love the flavor and texture of dried blueberries, plus the powerful antioxidants they bring. The lemon fragrance and flavor makes it taste fresh and smell so good while it bakes in the oven.

How to Make Lemon Blueberry Granola

1. Melt the oil, sweeteners and spices
2. Combine oats, nuts, flaxseeds, and lemon
3. Bake until toasty
4. Sprinkle dried blueberries

The Ingredients

• Old fashioned oats, the backbone of granola, provide soluble fiber which promotes healthy gut bacteria and helps reduce cholesterol and keep blood sugar stable.
• Nuts besides flavor and texture, they provide healthy fats, protein and fiber. I use pecans in this recipe but walnuts, hazelnuts, or almonds can be substituted.
• Oil I used canola oil for it’s neutral flavor, but you can use olive, coconut or another vegetable oil.
• Flaxseeds are rich in fiber, protein, healthy fats, and potassium. Grind them in a spice mill or coffee grinder (or buy them ground) because the outer shell is indigestible so you won’t get the health benefits unless they’re ground. Store flaxseeds in the freezer or refrigerator.
• Dried blueberries the blue in these berries brings beneficial plant compounds that protect our cells. They are one of the best natural sources of antioxidants. Find them in the dried fruit section. I stock up at Trader Joe’s.
• Spices and flavorings ground ginger adds warming spice notes and lemon brightens everything. Both contribute antioxidants. If you like cinnamon or cardamom rather than ginger, use those instead. Or try cacao nibs, chia, pumpkin or poppy seeds, or toasted coconut. A microplane zester quickly and easily removes the yellow rind.

Mix Ins

Pour on milk, dollop with yogurt, top with cottage cheese. Add a spoonful of nut butter, cacao nibs, toasted coconut, or chia, pumpkin, or poppy seeds.

How to Store

Store granola in an airtight container up to a month. It will last a few months, but because the nuts and seeds can turn rancid, store in the refrigerator for long-term storage.

More oatmeal recipes

• Baked Peach Oatmeal
• Pumpkin Spice Baked Oatmeal

High Five Fiber Challenge

Are you ready for your own fiber challenge? I created a free, 5-day challenge you can join by clicking this link. You’ll get tips and tools, resources and recipes to create your own roadmap to meet your fiber goals. Don’t ya? Won’t ya? Seriously, it’s only 5 days 😉 Find it right here.

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Lemon Blueberry Granola

Print Recipe

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4 from 1 review

Lemon brightens, ginger warms, and blueberries shine in this granola you’ll make again and again! 

• Author: Judy Barbe
• Prep Time: 15 mins
• Cook Time: 40 -6 mins
• Total Time: 0 hours
• Yield: 5 1/4 cups 1x
• Category: Breakfast
• Method: Oven

Ingredients

Scale 1x2x3x

• 1/3 cup honey
• 3 tablespoons oil, canola, olive or coconut
• 2 tablespoons brown sugar
• 1 tablespoon ground ginger
• 1/4 teaspoon salt
• 4 cups old fashioned oats
• 1 cup pecans, chopped
• 1/4 cup ground flaxseeds
• 1 lemon, zested and juiced
• 1 teaspoon vanilla
• 1 cup dried blueberries

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Instructions

Wet Ingredients In a pan, over medium heat, stir together honey, oil, brown sugar, ginger and salt. Combine until sugar dissolves.

Dry Ingredients In 9″ x 13″ baking pan, stir together oatmeal, pecans, ground flaxseed, lemon zest, lemon juice, and vanilla. Bake at 325℉ for 30 minutes, stir, bake 20-30 minutes more, until oats are toasty, edges of granola are browned. Set aside to cool. Sprinkle in blueberries.

Notes

Use your favorite nuts such as almonds, walnuts, hazelnuts or pumpkin seeds.

To zest the lemon, just take off the yellow part of the rind, leave the white part on the lemon. A microplane zester removes the yellow zest quickly and easily.