Lemon Blueberry Granola

This lemon blueberry granola has quickly become one of my favorite homemade granolas! It’s bright, crunchy, lightly sweet, and has the best fresh lemon flavor paired with chewy dried blueberries. I love making a batch to keep on hand for easy breakfasts and snacks throughout the week.

It’s delicious over yogurt, with milk, or honestly just by the handful straight from the container. Plus, it comes together with simple ingredients and makes the kitchen smell amazing while it bakes! 🍋🫐

Lemon blueberry granola on a baking tray

Lemon Blueberry Granola

Ingredients
3 cups (270 g) old fashioned rolled oats
1 cup (110 g) pecans, chopped
2 teaspoons cinnamon
1/2 teaspoon salt
1/3 cup (80 ml) oil of choice (coconut, canola, vegetable, etc.)
1/3 cup (115 g) honey
Juice of 1 lemon (30-45 ml)
Zest of 1 lemon
1 teaspoon vanilla extract
3/4 cup (110 g) dried blueberries

Directions
1. Preheat oven to 300°F. Line two baking sheets with parchment paper.
2. In a large bowl, combine the oats, chopped pecans, cinnamon, and salt.
3. Combine the oil and honey in a small bowl and microwave for 30 seconds. Add in the lemon juice, lemon zest, and vanilla extract and whisk to combine.
4. Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated.
5. Divide the granola evenly between the two prepared baking sheets and spread into an even layer.
6. Bake for 15–20 minutes, or until the granola is lightly browned and dry.
7. Remove from the oven and allow the granola to cool completely on the baking sheets for about 1 hour. This helps it crisp up.
8. Gently stir in the dried blueberries once cooled.
9. Allow the granola to cool completely before storing for the best crunch. Store in an airtight container or zip-top bag at room temperature for up to 2 weeks.

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