Lemon Blueberry Coconut Granola
I love making my own granola. It takes just a few minutes of prep work, a handful of ingredients, and it’s totally customizable in terms of mix-ins. Also, it’s significantly cheaper than store-bought, so you can put the money you save towards things like fancy coconut water and new shoes. At least that’s what I tell myself!
I used one of my favorite flavor combinations—lemon blueberry—as the inspiration for this granola recipe, but I also upped the ante with a generous amount of coconut flakes, a touch of coconut sugar for sweetness, and I subbed out the more traditional canola for coconut oil. There’s just a quarter of a cup in the entire recipe—another advantage to making your own granola. You get to control the oil.
This healthy granola is bright and summery, with just the right amount of sour lemon, sweet dried blueberries, and crunchy toasted coconut. Lemon in granola is a little bit unexpected, but it might just be my new favorite addition.
Lemon Blueberry Coconut Granola
Lemon Blueberry Coconut Granola
Serves: about 8 half cup servings
Prep Time: 5 mins
Cook Time: 22 mins
Total Time: 27 mins
This homemade granola beats out pre-packaged granola any day. It’s simple, delicious, affordable, and easily customized to your favorite mix-ins and flavors!
Cuisine: Gluten Free, Vegan Servings: about 8 half cup servings
Prep Time: 5 mins Cook Time: 22 mins Total Time: 27 mins
This homemade granola beats out pre-packaged granola any day. It’s simple, delicious, affordable, and easily customized to your favorite mix-ins and flavors!
Instructions
- Pre-heat the oven to 325 degrees F.
- Add all of the ingredients to a large bowl and stir until everything is well-combined.
- Spread the mixture onto a large, rimmed, parchment-lined cookie sheet in an even layer and bake for 12 minutes.
- Stir the granola and bake it for an additional 10-12 minutes, until it’s golden brown.
- Allow the granola to cool completely before transferring it to a glass container.
Notes [2]
Too hot to turn on the oven? This recipe also makes great muesli!
Feel free to play around with the mix-ins. Trade out the dried blueberries for raisins, add in some sliced almonds or a sprinkle of cinnamon – the possibilities are endless!
Copyright © 2023 Amanda Maguire for Pickles & Honey
