Lemon blueberry cashew granola made oil-free with cashew butter and sweetened with maple syrup. Bursting with dried blueberries and lemon!
We are a granola household, friends.
It’s my favorite crunchy topping to any breakfast situation.
Usually I’m happy to buy and support my store bought favorites (there are so many good ones!), but when I make store bought granola, I do it with *feeling*.
I think M would be happy if we never bought store bought granola again.
Which I might be on board with, if this Lemon Blueberry Cashew Granola didn’t disappear quite so fast from the cabinets.
He *loves* the stuff I make, because we can control the ingredients, texture, and sweetness.
In this house, we like chunky, lightly sweet, granola with lots of nuts, seeds, and berries.
This Lemon Blueberry Cashew Granola is bursting with dried blueberries and lemon zest with an optional coconut flake crunch.
It’s the vegan, gluten-free, and no-oil-added you need on everything this Spring!
The Best Granola for Spring
Are your taste buds craving all the light bright things now, too?
I can’t think of another ‘nola flavor pairing quite so fitting for Spring as lemon and blueberry.
This granola combines tart lemon, sweet blueberries, nutty cashew, and creamy coconut into one seriously crunchy, seriously delicious cereal.
It’s light and fresh and lightly sweetened with pure maple syrup.
What You Need to Make Lemon Blueberry Cashew Granola
You need:
- gluten-free old-fashioned rolled oats
- raw cashews
- maple syrup
- cashew butter
- lemon
- dried blueberries
- toasted coconut flakes
That’s it!
How to Make Lemon Blueberry Cashew Granola
Lately, I’m loving slow-baking granola using a lower oven temperature for longer!
This yields crispier, crunchier granola that isn’t burned or overdone.
Start by preheating the oven to 325°F and lining a baking sheet with parchment paper.
Mix the oats, cashews, maple syrup, cashew butter, and lemon juice together in a large bowl.
The addition of cashew butter in this recipe keeps the granola deliciously nutty and moist without any added oils!
The mixture should be well-coated and moist.
Fold in the dried blueberries and lemon zest and mix everything well with a spatula or wooden spoon.
Crumble the mixture across the parchment covered baking sheet.
Use your hands or a spatula to ensure the granola is spread out as evenly as possible; some clumpy spots are OK.
Transfer the pan to the even and bake it for about 35-40 minutes, watching closely towards the end to ensure it doesn’t burn.
I recommend rotating the pan once halfway, but don’t stir anything!
Don’t do it, friends!
Tips & Tricks
Once the granola is golden brown on top and around the edges, remove the pan from the oven.
Allow it to cool for at *least* 15 minutes before you touch it.
I repeat, DO NOT touch the granola during this time!
This will yield chunkier granola; just trust me on this one.
After 15-30 minutes, break the granola into desired sized chunks and enjoy.
At this point, you can stir in the optional toasted coconut flakes, if you’re feeling a bit nutty!
How to Serve Lemon Blueberry Cashew Granola
Make this Lemon Blueberry Cashew Granola to have on hand for breakfasts, snacks, and desserts.
If you don’t have dried blueberries or toasted coconut chips to mix in, that’s OK!
You’ll still have a delicious Lemon Cashew Granola on your hands.
For an entirely grain-free option, substitute extra nuts in for the rolled oats.
My favorite way to enjoy it is for breakfast on yogurt, overnight oats, or rice cake toast.
It’s also fantastic with almond milk, by the handful, on ice cream, or in desserts.
The granola keeps in an airtight container for several weeks, but I doubt it will last that long!
Enjoy!
More Homemade Granola
-
Oil-Free Chunky Tahini Granola
-
Strawberry Almond Butter Banana Granola
-
Sweet Potato Spice Granola
-
Apple Cranberry Pecan Granola
-
Triple Berry Granola
-
Pumpkin Spice Pecan Granola
-
SunButter Gingerbread Granola
-
Chocolate Almond Butter Granola
I Want to Hear From You
If you make this Lemon Blueberry Cashew Granola recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren
Lemon Blueberry Cashew Granola
- Total Time: 50 minutes
- Yield: ~4 cups
- Diet: Vegan
Description
Lemon blueberry cashew granola made oil-free with cashew butter and sweetened with maple syrup. Bursting with dried blueberries and lemon!
Ingredients
- 3 cups gluten-free old-fashioned rolled oats
- 1 cup raw cashews
- ½ cup pure maple syrup
- 1/2 cup cashew butter
- 2 TBSP lemon juice (juice from ~1 lemon)
- Zest from 1 lemon
- ½ cup dried blueberries
- 1/2 cup toasted coconut flakes (optional)
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Mix the oats, cashews, maple syrup, cashew butter, and lemon juice together in a large bowl. The mixture should be well coated and moist.
- Fold in the dried blueberries and lemon zest.
- Crumble the mixture evenly across the parchment covered baking sheet. Bake the granola for 35-40 minutes, rotating the pan once halfway but not stirring anything.
- Once the granola is golden brown on top and the edges, remove the pan from the oven and allow it to cool for at least 15 minutes. Don’t touch the granola during this time! This will yield chunkier granola.
- After 15 minutes, break the granola into your desired sized chunks. Stir in the optional toasted coconut flakes.
- Transfer the granola to an airtight container and store it at room temperature for several weeks.
Notes
Recipe adapted from Crowded Kitchen
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined-Sugar-Free
This granola was a breeze to make and easily divided recipe in half for smaller batch. Maybe I shouldn’t have because I already ate a ton before even packing it up! I would add more zest next time as the lemon flavor was there but light. The addition of cashew butter was what drew me to this and love that instead of oil to coat granola. I got nice chunky clusters and toasted oats and nuts. I couldn’t find dried blueberries but plan to stir in raisins. I also bought blueberry yogurt to eat it with and plan to make chia pudding parfaits with it. Will make again!
Hi Shelley,
I’m so glad that you loved this recipe. I love the idea of the additional lime zest! The raisins sound like a great sub. Enjoy!
XOXO Lauren