Mealtimes Breakfast & Brunch Healthy Cereal Recipes Healthy Granola & Muesli Recipes Lemon-Blueberry Granola 4.6 (5) 3 Reviews This lemon-blueberry granola makes a delightfully crunchy topping for yogurt or just an out-of-the-bag snack. One batch of this homemade granola can last a month in a sealed container in your pantry, or store it in your freezer to keep it fresh even longer. Coconut oil adds extra tropical nuttiness to the granola, but if saturated fat is a concern, use olive oil in its place. By Julia Levy Julia Levy Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon. EatingWell's Editorial Guidelines Published on July 30, 2024 Tested by Liv Dansky Tested by Liv Dansky Liv Dansky has worked with Dotdash Meredith since 2019 as a recipe tester and developer and, more recently, as a writer for the commerce team. Her work can be found across brands like Food & Wine, Southern Living, Real Simple, Eating Well, and Serious Eats. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Active Time: 15 mins Total Time: 1 hr 10 mins Servings: 18 Nutrition Profile: Sesame-Free Dairy-Free Soy-Free High-Fiber Vegetarian Egg-Free Gluten-Free Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Cook Mode (Keep screen awake) Ingredients 1/2 cup honey 1/3 cup melted unrefined coconut oil or olive oil 2 teaspoons lemon extract 3/4 teaspoon salt 1/8 teaspoon ground cinnamon (optional) 3 cups old-fashioned rolled oats 1 cup slivered raw almonds 1/2 cup raw pepitas 3 tablespoons flaxmeal 1/2 cup unsweetened shredded coconut 1 tablespoon grated lemon zest (from 2 lemons) 1 1/2 cups unsweetened dried blueberries Directions Preheat oven to 300°F. Line a large rimmed baking sheet with parchment paper. Whisk honey, oil, lemon extract, salt and cinnamon (if using) together in a large bowl. Add oats, almonds, pepitas and flaxmeal; toss until completely coated. Spread the mixture on the prepared pan and press into an even layer. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Bake, without stirring, for 30 minutes. Sprinkle with coconut and continue baking until golden, about 10 minutes more. Remove from oven. Sprinkle with lemon zest and dried blueberries, pressing them gently into the granola. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Let the granola cool completely, undisturbed, about 30 minutes (the granola will further crisp up as it cools). Break into pieces before serving. To make ahead Store in an airtight container at room temperature for 1 month or in a sealed freezer bag in the freezer for up to 3 months. Nutrition Information Serving Size: scant 1/2 cupCalories 226, Fat 11g, Saturated Fat 6g, Cholesterol 0mg, Carbohydrates 28g, Total Sugars 13g, Added Sugars 8g, Protein 5g, Fiber 4g, Sodium 99mg, Potassium 142mg EatingWell.com, July 2024 Rate It Print