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Coconut Granola with Blueberries and Hazelnuts

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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 stars
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
Servings: 24



  • 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.


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


Calories: 168kcalCarbohydrates: 15gProtein: 2.9gFat: 11.1gSaturated Fat: 5.2gPolyunsaturated Fat: 5.9gTrans Fat: 0gCholesterol: 0mgSodium: 71mgFiber: 3.5gSugar: 6.6g

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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


  1. I’m a big fan of making my own granola. It’s nice to be able to control what ingredients are in it, as well as the nutrition. The one my husband likes best works in the slow cooker, which is great, because it’s easier to do that way (for me). This granola sounds very nice. It would go well with what I usually use it for, which is açai bowls.

  2. I love this uniqueness of this granola! Blueberries and hazelnuts? What an amazing combination! My husband loves granola too..but only when I make it from scratch (he’s clearly mr. fancypants) so i’m always on the lookout for great new recipes, can’t wait to try this!

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