Zesty Lemon Blueberry Granola

Baked lemon blueberry granola on a large baking tray.

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If lemon and blueberry is one of your favourite flavour combinations then firstly, me too and secondly, you're in the right place! This lemon and blueberry granola is big reward for very little effort, taking just 10 minutes to prep and 25 minutes to cook. Make this recipe and your future self will thank you!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Snack

Cuisine: American, Australian

Diet: Diabetic, Low Lactose

Keyword: blueberry, lemon, rolled oats, zest

Servings:

Calories: 306kcal

Author: Sarah Bell

Equipment

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.

Notes

Nutrition facts are an estimate only and are based on one serve being about 1/2 cup granola.

This recipe is an excerpt from the cookbook, Our Nourishing Week, written by Sarah Bell. Get your copy here.

Nutrition