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This lemon blueberry granola will remind you of your favorite breakfast muffin. Make a batch to have breakfast in your back pocket.
I’m very picky about granola. Chunks too big? Out. Whole almonds? Nope. Extra sweet? Heck no — this is a breakfast food, remember?
But it’s very hard not to succumb to that tempting aisle of products, especially when every other week there’s a new granola on the shelves. And as I reach for it, I think, This time. This will be my perfect granola.
It never is, of course, and I’m left with a half-eaten bag and a full case of regret.
When I remember, I make my own. Given my busy schedule, this is easier said than done. It’s not that granola takes a long time — an hour tops, most of it hands-off — it’s that I just seem to completely forget about it until breakfast the next morning.
My favorite granolas right now include honey and a touch of dried fruit. Too much dried fruit makes it too sweet and sticky for me, but I like the burst of sweetness small fruits like blueberries, currants, and chopped apricots bring to the oats.
This lemon blueberry granola, featuring honey, dried blueberries, and lemon zest, reminds me of my favorite blueberry lime muffins.
I add the blueberries and zest after the granola has cooked, and you’ll want to do this as well. As you bake the granola it will dry out, and any dried fruits will end up hard and bitter.
Homemade granola substitutions
For any granola, you need a fat and something sticky to make it clump together.
I use butter and honey in this lemon blueberry granola, but it’s easy to swap in your favorite ingredients.
Coconut oil and maple syrup are an excellent combo. The coconut oil does not have a strong flavor, so you can still customize the granola without worrying about a coconut taste.
I nearly always use nuts in granola, because they add great crunch and flavor as well as a bit of protein.
Walnuts, almonds, pecans, peanuts, and pistachios are all great options. I prefer to chop my walnuts and pecans and use slivered almonds, but you can use whole if you prefer.
Dried fruits are excellent to mix and match in granola as well. Raisins, cranberries, cherries, and even dried bananas or apples are tasty. I use chopped apricot in my spiced apricot granola.
Speaking of spices, try adding a few to your next batch. Cinnamon is always a go-to, as are ground nutmeg and cardamom. If you like a sweet-heat granola, add a pinch of ground cayenne to my mocha java granola!
What can I do with homemade granola?
Because granola typically makes a big batch, I like to package some of it up for gifting. Homemade foods are some of my favorite gifts, and I know they are appreciated by friends and family.
Package it in a glass jar with a pretty bowl and spoon, and you have breakfast ready for a new mom, your neighbor, or friend.
I often just eat granola as-is, but it’s perfect for pairing with yogurt (Siggi’s vanilla is my favorite) or a bit of milk.
I also use granola to coat bread for granola french toast or rolled with peanut butter for a sweet snack bite.
Can I freeze homemade granola?
Yes! Homemade granola can be frozen and enjoyed later.
To freeze, let granola cool completely. Transfer to a resealable plastic bag, or a vacuum sealer bag if you have one.
Seal the bag, getting as much air as possible out during the process.
One trick for removing extra air is to insert a straw into the bag and seal around it. Then, suck out as much air as you can, and quickly remove the straw while sealing the opening.
Frozen granola will last for about 3 months. To eat, let thaw at room temperature and enjoy!
Whether you make this lemon blueberry granola for yourself or for a gift, it’s a tasty breakfast recipe to have in your back pocket.
Lemon Blueberry Granola
- 1/2 cup unsalted butter
- 1/2 cup honey
- 4 cups rolled oats
- 1 cup sliced almonds or chopped walnuts
- 1/4 teaspoon salt
- 1/2 cup dried blueberries
- 2 teaspoons lemon zest
- Preheat oven to 300°F and line two baking sheets with parchment paper.
- In a small sauce pan, melt together butter and honey.
- Mix together oats, nuts, and salt in a large bowl. Drizzle butter mixture on and stir well to coat.
- Spread onto baking sheets and bake for about 30 minutes, rotating baking sheets halfway through.
- Remove from oven and immediately scatter blueberries and lemon zest, if using, over the top of the granola. Stir quickly and then press granola down, to help form large chunks.
- Let cool completely, and store in airtight containers, preferably glass.
- Makes about 5 cups