This vegan Blueberry Lemon Granola is maple-sweetened and made with dried blueberries, toasted coconut and cashews. It's delicious on top of smoothie bowls, yogurt or chia pudding, or my favorite: by the handful!
Ingredients
- Whole rolled oats
- Cashews: we used unsalted, raw cashews. You can also sub with almonds or another nut of choice. To keep it nut free, just use seeds.
- Pumpkin or sunflower seeds: we used a half cup of each, but you can use one or another if preferred.
- Dried blueberries
- Maple syrup: is our sweetener of choice.
- Olive oil: you can also use an equal amount of coconut oil.
- Lemon juice & zest
- Vanilla
- Cinnamon, ginger & salt
- Freeze dried blueberries: these are added in at the end for extra blueberries flavor and some crunch!
- Coconut chips: toasted, unsweetened coconut chips are the perfect finishing touch.
Instructions
This blueberry lemon granola couldn't be easier to make!
Start by preheating your oven to 325˚F and line two baking sheets with parchment paper. The low heat helps the granola cook evenly without burning.
In one large mixing bowl, stir together the dry ingredients (oats, cashews, seeds and dried blueberries. In a separate bowl, whisk together the wet ingredients (maple, olive oil, lemon juice & zest, vanilla, cinnamon, ginger and salt.
Pour the wet mixture over the dry mixture and stir well to coat.
Spread evenly between the two baking sheets and bake for 35-40 minutes. Halfway through cook time, stir each pan of granola and rotate. If your pans don't fit on the same oven rack, switch them at the halfway point. This prevents the top pan from burning and the bottom pan from undercooking.
Even if the granola doesn't look completely dry, remove from oven and let it cool completely. It will set as it cools. Break the granola into clumps and add in the freeze dried blueberries and coconut chips!
Ways to serve granola
- On top of a smoothie bowl (my favorite!)
- On top of an easy berry crisp
- On yogurt, chia pudding or overnight oats
- In breakfast yogurt popsicles
- In dark chocolate bark
- By the handful!
Storage
For best results, store granola in an airtight container at room temperature for about 2 weeks. After that point, it will start to go stale. An airtight container is better than a plastic bag, which may let in more air if not closed completely.
For longer storage, you can freeze granola for up to 3 months. For best results, we suggest using a vacuum sealer (if you have one) to remove as much air as possible. If you don't have one, store in a bag and remove as much air as you can before sealing.
When you're ready to eat, leave it out overnight at room temperature. One thing to note: dried fruit tends to get pretty hard when frozen, so if you plan to freeze this granola, you may want to add the blueberries in just before eating.
More granola recipes you'll love:
- Classic Gluten Free Granola (maple-sweetened)
- Banana Bread Granola with Chocolate Chips
- Chocolate Chip Granola Bars via Simple Gray Tshirt
- Salted Caramel Granola
- Pumpkin Spice Granola
If you make this blueberry lemon granola, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.
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Blueberry Lemon Granola
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 cups 1x
- Diet: Vegan
Description
This vegan Blueberry Lemon Granola is maple-sweetened and made with dried blueberries, toasted coconut and cashews. It's delicious on top of smoothie bowls, yogurt or chia pudding, or my favorite: by the handful!
Ingredients
- 4 cups whole rolled oats
- 1 cup raw unsalted cashews
- 1 cup raw, unsalted pumpkin or sunflower seeds (or ½ cup of each)
- 1 cup dried blueberries
- 1 cup maple syrup
- ½ cup extra virgin olive oil (or melted coconut oil)
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 2 tsp cinnamon
- ¾ tsp powdered ginger
- ¾ tsp salt
- ½ cup freeze dried blueberries
- 1 cup toasted coconut chips
Instructions
- Preheat oven to 325˚F.
- In a large mixing bowl, stir together oats, nuts/seeds and dried blueberries.
- In a separate bowl, whisk together maple syrup, olive oil, lemon juice, lemon zest, vanilla, cinnamon, powdered ginger, and salt.
- Pour maple/olive oil mixture over oats and mix until well coated.
- Spread granola into an even layer onto two parchment paper-lined baking sheets. Bake for 35-40 minutes total, stirring once, and rotate the pan halfway through cooking time. If your pans cannot fit on the same oven rack, switch the pans when you rotate them half way through baking (this helps each tray cook evenly).
- Remove from oven and let cool completely, then stir in the freeze dried blueberries and toasted coconut.
Notes
Optional: add in ⅓ cup hemp seeds
- Category: Breakfast
- Method: Oven
- Cuisine: American
Keywords: blueberry lemon granola
Let us know what you think!