Crunchy Lemon Almond and Coconut Granola | Lemons and Basil

4.34 from 3 votes

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

Cook Time35

Total Time45

Course: Granola/Breakfast

Cuisine: American

Keyword: almonds, Coconut, granola, lemon

Servings:

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
⅔ 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