Granola is so handy to have for a healthy breakfast or for snacks. Serve it straight up with some milk and berries, use it to top chia pudding or yoghurt parfait or eat it straight out of the container!
If you love the combination of lemon and blueberry then you will also love my Lemon Blueberry Cheesecake Overnight Oats.
This Lemon Blueberry Granola recipe is a variation of my famous Life-Changing Homemade Toasted Granola, from my debut cookbook, Our Nourishing Week. I still pinch myself everyday that I was given the opportunity to write a cookbook. The book has some of my favourite recipes from this website like my Homemade Baked Beans and my viral Golden Roasted Cauliflower & Chickpea Salad. But apart from a few favourites from the blog, most of the recipes in Our Nourishing Week are brand new and exclusive to the book. And if you do buy a copy, make sure you share what you’re cooking from the book on Instagram and tag @ournourishingtable because it honestly makes my day!
Ingredients Notes & Substitutions
I was able to find all of the simple ingredients needed for this homemade granola recipe from my local grocery store. You might even already have a bunch of them in your pantry! I’ve listed everything you need to make Lemon Blueberry Granola below along with any ingredient notes and possible substitutions. You can find the ingredient quantities in the recipe card at the bottom of this post.
Wet Ingredients
- hulled tahini – I prefer to use hulled tahini but you can use un-hulled also. Swap tahini for a nut butter like cashew butter or almond butter or another seed butter like sunflower seed butter.
- pure maple syrup – make sure to purchase pure maple syrup and not maple flavoured syrup, which is made from high fructose corn syrup. Pure maple syrup is minimally processed and much better for your health. I find the amount of maple syrup that I have used gives this granola the perfect amount of sweetness but you can use less if you are trying to reduce sugar intake.
- extra virgin olive oil – you can swap olive oil for extra virgin cold pressed coconut oil but I would recommend against swapping for a highly processed oil like sunflower oil.
- vanilla extract –
- lemon zest – I prefer to use the lemon zest and not lemon juice as it gives it a beautiful lemony and zesty flavour, without making the granola taste sour.
Dry Ingredients
- rolled oats – I use wheat free rolled oats, in the United States these are labelled as gluten free rolled oats.
- whole almonds – swap whole almonds for other nuts like pecans, walnuts or pistachios.
- flaked almonds – swap flaked almonds for coconut flakes.
- pepitas – pepitas can be swapped for more sunflower seeds or hemp seeds. Pepitas are another name for pumpkin seeds.
- sunflower seeds – sunflower seeds can be swapped for more pepitas or hemp seeds.
- dried blueberries – swap dried blueberries for raisins, dried cranberries or leave out for a low fructose version.
- sea salt flakes – I love the combination of salty and sweet. If you are following a low salt diet, you can leave out or reduce the salt.
Nut Free Option
Swap the whole almonds and flaked almonds for another cup of rolled oats, 1/2 cup pepitas and 1/2 cup sunflower seeds (or hemp seeds).
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How to Make Lemon Blueberry Granola
Making this lemon blueberry granola recipe is seriously so easy. First, preheat the oven to 180°C/356°F (conventional). Line a large baking sheet with parchment paper or silicone mat and set aside.
In a small bowl, whisk together the tahini, olive oil, maple syrup, vanilla, sea salt and lemon zest.
Add the rolled oats, whole almonds, flaked almonds, pepitas and sunflower seeds to a large bowl and stir to combine. Pour in the tahini mixture and stir everything until well combined.
Pour the granola mixture out onto the baking tray and spread out into an even layer. Use the back of a wooden spoon or spatula to press the granola down. Place the tray into the oven to bake for 25 minutes or until golden brown. Once the granola is cooled, break up into clumps, add the dried blueberries and stir through.
Storage
When the granola has completely cooled, store in an airtight container at room temperature for up to 2 weeks.
Zesty Lemon Blueberry Granola
Equipment
- Whisk
- Spatula
Ingredients
- 1/3 cup extra virgin olive oil
- 1/3 cup pure maple syrup
- 1/3 cup hulled tahini
- 1 teaspoon sea salt flakes
- 1 tablespoon vanilla extract
- zest of 1 lemon
- 2 cups rolled oats, wheat free
- 1 cup whole almonds
- 1 cup flaked almonds
- 1 cup pepitas
- 1 cup sunflower seeds
- 1 cup dried blueberries
Instructions
- Preheat the oven to 160°C/320°F (conventional). Line an extra-large baking tray with baking paper and set aside.
- In a small bowl, whisk together the olive oil, maple syrup, tahini, salt, vanilla extract and lemon zest.
- To a large bowl add the rolled oats, whole almonds, flaked almonds, pepitas and sunflower seeds. Stir to combine.
- Pour the olive oil mixture into the dry mixture and stir well until all of the dry mixture is coated in olive oil mixture.
- Tip the granola mixture out onto the tray. Spread out evenly, then use the back of a large spoon to press the mixture firmly into the tray. Bake for 25 minutes on the middle shelf, or until golden brown.
- Set aside to cool, then break up into small clusters. Stir the blueberries through. Transfer to an airtight container until ready to eat.
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