Crunchy Lemon Almond and Coconut Granola | Lemons and Basil
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Crunchy Lemon Almond and Coconut Granola | Lemons and Basil

This Crunchy Lemon Almond and Coconut Granola is a breeze to make and highly addicting! The perfect topping for yogurt, cereal, ice cream, salad, and more!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Granola/Breakfast
Servings: 28
Calories: 134kcal
Author: Kaylee Pauley

Ingredients

  • 4 cups whole oats {certified gluten-free if needed}
  • 1 cup almonds sliced or coarsely chopped
  • ½ cup ground flaxseed
  • 1/4 cup chia seeds
  • 2 tsp fresh squeezed lemon juice
  • cup honey {substitute maple syrup for Vegan}
  • 6 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 1 tsp fresh Lemon zest

Instructions

  • Preheat oven to 320 degrees.
  • Mix oats, almonds, flaxseed, and chia seeds in large bowl.
  • Whisk lemon juice, coconut oil, honey, vanilla and fresh lemon zest in separate bowl, then add to oats mixture and toss until well combined.
  • Spread mixture onto two baking sheets and bake for approx 25 minutes, stir every 7-8 minutes and rotate which pan is on top for best results. After 25 minutes, reduce oven to 275 degrees and bake an additional 8-10 minutes or until golden brown. Watch carefully to ensure granola does not burn.*See Notes
  • Allow to cool and serve with Greek yogurt and blueberries or milk of choice, as a salad topping, with other fresh berries, or ice cream!
  • Makes approximately 7 cups, serving is 1/4 cup

Notes

*Once granola is golden brown, remove pans and allow to cool on countertop. Place a small scoop on a napkin and try it after it cools 5 minutes. The crunchy texture doesn't fully take place until granola cools. This will give you a good idea if the granola is done or if it needs to bake a few additional minutes.

Nutrition

Serving: 1g | Calories: 134kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Sodium: 16mg | Fiber: 3g | Sugar: 7g