I recently had the opportunity to try Bob’s Red Mill’s Lemon-Blueberry Granola and it was amazing. So good, in fact, that I was inspired to try to recreate it for myself. The result has been such a hit in my family that I wanted to share it with yours. For breakfast or a snack, serve it on top of yogurt, milk, or fruit.
- 3 cups rolled oats (use wheat/gluten-free, if needed)
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cardamom
- 1/4 - 1/2 tsp. kosher salt, sea salt, or other coarse salt
- 1/2 cup extra virgin olive oil
- 5/16 cup maple syrup
- 2 lemons 1 Tbsp. of the juice and 2 Tbsp. of the zest
- 1 - 2 cup nuts or seeds such as walnuts, almonds, pecans, cashews, pepitas, and/or sesame seeds chopped
- 1 cup dried blueberries or currants
- Preheat the oven to 350 degrees and line a medium-sized baking sheet with parchment paper or a silicone mat.
- In a large bowl, combine the oats, ginger, cardamom, and salt. Once well mixed, add the oil, maple syrup, and lemon juice and zest and stir until well combined.
- Spread the mixture evenly on the baking sheet and place it in the oven for 15 minutes.
- While the granola is baking, chop your nuts or seeds if they are not already chopped.
- After 15 minutes, give the granola a stir and evenly spread it out on the baking sheet again. Return the granola to the oven and bake for another 10 minutes, or until golden.
- Remove the granola from the oven and mix in the nuts and blueberries. Stir well and then let it cool to room temperature.
- Store the granola in an airtight container in your pantry for up to a month or in the freezer for up to 3 months.
Do Ahead or Delegate: Combine the spices, chop the nuts, or fully prepare and store the granola. Scramble Flavor Booster: Double the cardamom and/or ginger and/or add ½ tsp. cinnamon Tip: When zesting a lemon, zest it right over the bowl or pot. This will allow you to catch as many of the lemon oils as possible, leading to a more flavorful end result. Nutritional Information Per Serving (% based upon daily values): Calories 239, Total Fat: 15g, 23%; Saturated Fat: 2g, 11%; Cholesterol: 0mg, 0%; Sodium: 56mg, 2%; Total Carbohydrate: 24g, 8%; Dietary Fiber: 4g, 14%; Sugar: 10g; Protein: 5g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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