Lemon Blueberry Granola

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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


  • 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


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.


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.

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