Lemon and Blueberry Granola (Vegan)
A chunky mix of Lemon and Blueberry Granola with big nutty clusters. This homemade granola has fresh lemon zesty and dried blueberries with a range of nuts and seeds for a high fibre and gut-loving breakfast cereal.
I love homemade granola, there really is nothing better to start (or end) the day! Once you have made your own, there is no going back and you realise just how easy it is – and how much better the ingredients are. The chunks are also bigger, chunkier and so much more satisfying without the sugar rush, either. I love being able to play around with nuts, seeds and flavours, and this summery one is perfect for the weather right now. It is vibrant and zesty with chewy fruits in there and lots of crunchy crispy nuts and oats.
Why will I love this?
This granola is so good:
- Big chunky golden clusters
- Naturally lower in sugar
- Naturally sweetened with maple syrup or honey
- With lemon zest for a vibrant flavour
- Juicy chewy dried blueberries
- A range of nuts and seeds
- Use whatever you have in your cupboards
- The more diversity, the better
- Lots of texture
- Takes half hour to make and bake
- Delicious all year round
- Everyone will love it
- It makes a great gift
- Naturally high in fibre
- A great source of protein from the nuts
- Ideal for breakfast, snacking or spooning from the jar
- Vegan, dairy-free and egg-free
- Easily gluten-free
- With nut-free options
- Swap the nuts for more seeds
- Will keep for a couple of weeks in the cupboard
If you already love the sound of this granola, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the granola:
- Oats: rolled oats are better for the texture. I also often use half rye flakes and half oats.
- Mixed nuts: like macadamia, cashews and almonds.
- Mixed seeds: I love a mix of sunflower and pumpkin seeds.
- Puffed quinoa: these are great for added protein and also texture. You can also use soya protein crispies or puffed cereal.
- Ground flaxseed: for fibre and gut-loving goodness.
- Chia seeds: for added fibre and omegas.
- Lemon: the zest and juice adds so much flavour.
- Smooth tahini: the smoother and runnier, the better.
- Maple syrup: to naturally sweeten the granola and to make big chunks.
- Light olive oil: this adds the buttery element to the mixture and is great for the gut.
- Vanilla extract: for flavour.
- Salt: for flavour.
- Dried blueberries: these turn so juicy and delicious in the oven.
Is this gluten-free and nut-free?
This is easily gluten-free as long as you use GF oats. To make it nut-free, swap the nuts for more seeds.
How do I make this?
This is ready in a few steps:
- Chop the nuts and add all the dry ingredients to a bowl: and stir well.
- Warm together the wet ingredients: until combined.
- Add the wet into the dry mix: and stir well.
- Press the mix down into a tin to make a thin layer: and place in the oven.
- Bake for 25 minutes: until golden brown and firm to touch.
- Allow the granola to cool completely: and then break apart and store in a jar.
How long will it last?
This will keep in a jar for at least 2-3 weeks.
What other recipes can I try?
For more breakfast ideas:
- Matcha Pistachio Granola
- Chocolate Cherry Black Forest Overnight Oats
- Espresso Breakfast Banana Bread
- Strawberry and Blueberry Jam Baked Oats
- Maple Miso Pecan Granola
Lemon and Blueberry Granola (Vegan)
A chunky mix of Lemon and Blueberry Granola with big nutty clusters. This homemade granola has fresh lemon zesty and dried blueberries with a range of nuts and seeds for a high fibre and gut-loving breakfast cereal.
Ingredients
- 150g rolled oats
- 120g mixed nuts (e.g. macadamia cashews and almonds), chopped
- 80g mixed seeds (e.g. pumpkin, sunflower and hemp)
- 20g puffed quinoa, soya protein crispies, or desiccated coconut
- 1 tbsp ground flaxseed
- 1 tbsp chia seeds
- 1 lemon, zested
- 60g smooth tahini
- 60ml maple syrup
- 60ml light olive oil
- ½ lemon, juiced
- 1 tsp vanilla extract
- A pinch of salt
- 100g dried blueberries
Instructions
- Preheat the oven to 140Fan/160ºC and line a baking tray with parchment paper.
- For the dry mix, add the oats, chopped nuts, seeds, puffed quinoa, flaxseed, chia seeds, lemon zest and salt to a large mixing bowl and stir well.
- To a saucepan, add the tahini, syrup, olive oil, lemon juice and vanilla and warm gently to combine.
- Pour the wet mix into the oats along with the dried blueberries and stir well to evenly coat all of the oats and nuts.
- Spread into the baking tray, pressing down firmly to make a thin, compact layer (about 1-1/2-cm thick).
- Place in the oven for 25 -28 minutes, turning around every 10 minutes until the top is golden and crisping at the edges. It will also be firm to touch.
- Allow to cool fully in the tray before breaking apart with your fingers into your desired clusters.
- Store in a sealed container for 2 weeks.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Lemon and Blueberry Granola so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With lemon love x
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