Lemon Blueberry Granola {paleo, Vegan}

If sunshine could be captured in a granola, this would be it. Bursting with bright citrus flavor, this honey-kissed granola is crunchy, nutty, and absolutely delicious. For half the price of store-bought granola, you'll never want to go back to the packaged stuff again.

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Servings: 12

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

4 cups raw nuts such as pecans, hazelnuts, and almonds

2 cups gluten-free oats or unsweetened coconut

1/3 cup raw honey

1/3 cup melted coconut oil

1/4 cup lemon juice, about 3 small

2 tablespoons lemon zest, about 3 small

1/4 teaspoon almond extract

dash of salt

1/2 cup freeze dried blueberries or unsweetened dried blueberries


1Preheat the oven to 350.

2Toss nuts and oats/coconut in a large mixing bowl.

3Combine honey, coconut oil, lemon juice, zest, almond extract, and salt in a smaller mixing bowl. Pour into large mixing bowl, stirring to coat the nuts and oats/coconut.

4Pour onto a parchment-lined baking sheet and bake for 20 minutes. Stir the granola, making sure it's not sticking to the tray. Bake for 5-10 more minutes or until nuts are golden. Stir again right after it comes out of the oven and allow it to cool for 10 minutes. Sprinkle the dried blueberries over the cooled granola.

5Store in an airtight container for 2 weeks in the fridge or 3 months in the freezer.

Additional Notes

Freeze-dried strawberries, raspberries, pineapple or mango would be delicious in this, too!

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