Coconut Granola with Blueberries and Hazelnuts

5 from 1 vote

Toasted hazelnuts and sweet dried blueberries add flavor and texture to this addictive and healthy Coconut Granola with Blueberries and Hazelnuts.

Blueberry Coconut Granola with Hazelnuts - The Lemon Bowl

My husband is a granola-addict and eats it for breakfast almost daily. He isn't picky and will eat almost any variety but I always feel a bit better about his obsession if I make him a batch from scratch.

Blueberry Hazelnut Granola with Shredded Coconut - The Lemon Bowl

While convenient, store-bought granola is usually full of more sugar, salt and fillers than you need. Besides that, it's crazy expensive and so easy to make at home. Homemade granola is not only cheaper but you can control the quality of ingredients.

Blueberry Granola with Coconut and Hazelnuts - The Lemon Bowl

Plus, it's fun to mix and match with whatever dried fruits, nuts and other ingredients you have on hand. This particular batch of Coconut Granola with Blueberries and Hazelnuts was inspired by a bag of chopped hazelnuts that I had on hand.

Almond Joy Granola by The Lemon Bowl

For a chocolate fix, check out my Almond Joy Granola. If you want to keep it old school, you can't go wrong with the classic combination of raisins and brown sugar. The possible flavor combinations are endless.

Your spoon is waiting.

Blueberry Coconut Granola with Hazelnuts - The Lemon Bowl

Blueberry Coconut Granola with Hazelnuts

5 from 1 vote
Toasted hazelnuts and sweet dried blueberries add flavor and texture to this addictive and healthy Blueberry Coconut Granola with Hazelnuts.
PREP: 5 mins
COOK: 30 mins
TOTAL: 35 mins
REVIEW PRINT
Servings: 24

Ingredients
 

Instructions
 

  • Pre-heat oven to 325 degrees.
  • In a large bowl, toss together oats, hazelnuts, coconut, flax seed, cinnamon and salt.
  • Drizzle oat mixture with melted coconut oil and honey then use a rubber spatula to make sure all ingredients are evenly coated.
  • Line a baking sheet with oven-safe parchment paper or a silicone baking mat and spread granola mixture out in an even layer.
  • Bake until golden brown, about 30 minutes, stirring once halfway through.
  • Let granola cool on cooling rack for 30 minutes before pouring into a large bowl. Toss dried blueberries into the granola before serving.

Notes

Can be stored in an airtight container for up to 2 weeks.

Nutrition

Calories: 168kcalCarbohydrates: 15gProtein: 2.9gFat: 11.1gSaturated Fat: 5.2gPolyunsaturated Fat: 5.9gTrans Fat: 0gCholesterol: 0mgSodium: 71mgFiber: 3.5gSugar: 6.6g
DID YOU TRY THIS RECIPE? Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

42 thoughts on “Coconut Granola with Blueberries and Hazelnuts”

  1. I have been wanting to make granola for so long and decided to try this recipe. Well I couldn't find hazelnuts in the store (and I'm in No CA where Diamond is!!!) so I used pecans. I was also craving currants, so I used those instead of blueberries. Loved it, in fact I can barely keep my hand out of it! And my son who wont eat breakfast cereal ate a bog bowl of it this morning. Thanks!

  2. This recipe sounds great. I like a low calorie granola, and this one has a great nutritional profile. I make my own granola (I've only bought granola rarely), and I have a recipe that my husband loves (I do, too). I'll have to try this one, too, even though my husband always says, "If it ain't broke, don't fix it." I think we would like this one.

  3. I made this tonight and followed the directions exactly...and it was burned 20 minutes in. Are you sure 400 is the right temperature?

    1. Oh no!! I tested this again at 400 earlier this week and it didn't burn for me but I would rather people not burn their granola so I'm going to revise the recipe to a lower temp. I know every oven can be a bit different. I'm so sorry yours burned!! We loved this so much - hence we make it all the time!

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