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An open jar of granola spills onto a white surface next to a small white bowl filled with blueberries and a few loose blueberries scattered around.

Easy Lemon Blueberry Granola with Almonds

I love starting my mornings with this Lemon Blueberry Granola with Almonds. Bursting with lemon zest, juicy blueberries, and crunchy toasted almonds, it's full of flavor and texture. This easy-to-make recipe is perfect for busy mornings, allowing you to customize sweetness and nuttiness. Plus, a batch lasts all week, enhancing your yogurt parfaits and oatmeal bowls with a delicious, nutritious boost.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Cooling Time: 1 hour
Total Time: 1 hour 50 minutes
Course: Breakfast
Cuisine: American
Keyword: lemon blueberry granola
Servings: 12
Calories: 285kcal
Author: Mandy Applegate

Ingredients

US Customary - Metric

Instructions

  • Preheat oven to 325°F (160°C). Line a cookie sheet with parchment paper or a silicon baking mat.
  • Combine almond butter, and maple syrup in a saucepan on low until combined. Stir lemon zest and extracts into a saucepan.
    ¾ cup maple syrup, ¼ cup almond butter, 1 lemon
  • Combine all other ingredients in a large bowl and add the liquid mixture until all of the oats are coated.
    4 cups gluten-free rolled oats, 1 cup slivered almonds, ¼ cup hemp seeds, 2 tablespoons ground chia seeds, 2 teaspoons vanilla extract, ½ teaspoon almond extract
  • Gently fold in the frozen blueberries, if you don’t want your granola to look “purple”.
    ¾ cup frozen wild blueberries
  • Pour the granola mixture onto your prepared baking sheet and flatten it into an even layer with a spatula.
  • Place in the oven on the center rack and bake for 30-35 minutes.
  • Stir at the halfway mark to prevent burning, and flatten the granola again. Remove the granola and cool on a cooling rack for approximately an hour.
  • If you want clusters, let the granola cool completely before stirring or placing in an air-tight storage container. Granola should be kept at room temperature for 1-2 weeks if it lasts that long.

Notes

  • Blueberries: Frozen wild blueberries work best for this recipe. They hold their shape better during baking and distribute evenly throughout the granola.
  • Sweetener: Maple syrup is a great vegan sweetener that adds a rich, deep flavor. If you prefer, you can substitute with agave syrup or brown rice syrup.
  • Almond Butter: Choose a smooth, natural almond butter with no added sugars or oils for the best results.
  • Clump Factor: For chunkier granola clusters, press the mixture firmly onto the baking sheet before baking and avoid stirring it while it cools.
  • Flavor Boost: Adding a touch of almond extract enhances the nutty flavor, but it’s optional if you prefer a more straightforward taste.
  • Baking Time: Keep an eye on the granola in the last few minutes of baking. It can go from perfectly golden to burnt quickly. It’s done when it’s golden brown and fragrant.
  • Cooling: Let the granola cool completely on the baking sheet before breaking it up. This helps it crisp up and form clusters.

Nutrition

Calories: 285kcal | Carbohydrates: 38g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Sodium: 5mg | Potassium: 277mg | Fiber: 6g | Sugar: 14g | Vitamin A: 30IU | Vitamin C: 6mg | Calcium: 100mg | Iron: 3mg
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