I’ve been a non-deliberate tease. Of course, there’s such a thing.
I’ve been tormenting you with my Lemon Blueberry Granola for months now. What can I say? Perfection takes work and time; sometimes an ungodly amount of time.
I made this granola far too many different ways over the past several months, and at long last, I finally, finally, finally feel like it’s ready for primetime. Holy cow, that’s a lot of finallys, all in one sentence. Maybe I should invest in a thesaurus. Nah, I’ll just plague you with finally’s because I know once you take a bite of this granola, you’ll absolutely forgive me.
While I may be a non-deliberate tease, I most certainly made it worth your wait. And your while.
This granola tastes like Spring with every bite.
It’s bursting with lemony goodness, while the dried blueberries lend a hint of sweetness. The chewy oats, the crunchy nuts, and the textured coconut all combine to create a flavor symphony on your tongue. Speaking of symphony’s, I hear Vivaldi’s Spring every time I eat this. It’s light and joyous, rich and refined, cultured and classic all at once. It is quite simply lemony-licious.
Go make this and don’t be surprised when the heavens open and the angels rejoice.
- 3 cups rolled oats
- 3 cups nuts, crushed and/or coarsely chopped (I used a combination of almonds and walnuts, although pecans would be delicious too)
- 1/2 cup unsweetened shredded coconut
- 3 Tbsps. Flax Powder or Wheat Germ
- 1 Tbsp. dried Powdered Lemon Peel. I used this one but any dried lemon peel will do.*
- 1 Tbsp. Lemon Extract*
- 1/3 cup Organic Canola Oil or Olive Oil
- 1/3 cup Maple Syrup
- 2 Lemons, the zest from (about 4 Tbsps.) and the juice of (about 1/2 cup).*
- 1 cup dried blueberries
- Preheat oven to 325 degrees.
- Combine dry ingredients into a bowl and mix thoroughly (from the rolled oats through to the dried lemon peel).
- Add in the lemon extract and oil of choice. Mix to coat everything. Add in the maple syrup, stirring to coat everything. Add in the zest of and juice from 2 full lemons, stirring to coat everything.
- Once combined, spoon mixture onto a baking sheet. Leave clumped together. Do not spread out on the baking sheet. Bake at 350 for 30 to 35 minutes, stirring every 10 minutes. Note: If you like your granola on the crunchier side, you can cook it longer. Also, if you like big clusters, don’t stir it as often.
- Remove from oven and let cool for at least 30 minutes and up to overnight.
- Add the blueberries. Enjoy plain, with milk as cereal or with yogurt and fresh fruit.
- *There’s a lot of lemon in this recipe, and I found a combination of fresh and dried lemon works best. If you love all things lemon, you will absolutely want to use two fresh lemons. If lemon isn’t your flavor of choice, you can go with one fresh lemon. The end result with one lemon will be a muted and subtle lemon flavor.
Are you a granola fan? What’s your favorite way to eat it? What granola flavor would you like to see next?