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Lemon-Blueberry Granola

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Lemon-Blueberry Granola

Lemon-Blueberry Granola

Jessica Braider
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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 18 servings


  • 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!
Keyword All, Breakfast, Breakfast/Brunch, Company/Entertaining, Dessert, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Make-Ahead, Nut-Free, Snack/Appetizer, Spring, Summer, Vegan, Vegetarian, Winter
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