lemon blueberry granola
Lemon Blueberry Granola
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.
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.
- 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.
- Let the granola cool completely, undisturbed, about 30 minutes (the granola will further crisp up as it cools). Break into pieces before serving.
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