Blueberry Lavender Granola – Healthy, Gluten-Free & Plant-Based
If you’re looking for a granola that’s as nourishing as it is beautiful, this Blueberry Lavender Granola is your new go-to. Infused with the delicate floral notes of dried lavender and studded with juicy dried blueberries, this gluten-free, plant-based granola is packed with nutrients from oats, hemp seeds, hazelnuts, and coconut. Lightly sweetened and made with minimal oil, it’s a wholesome and aromatic addition to your breakfast bowl, smoothie topping, or afternoon snack. Best of all, it’s easy to make, customizable, and naturally dairy-free and refined sugar-free.
You can make your own home-made granola so easily with a few staples from your pantry—old-fashioned oats, nuts, seeds, nut butter, oil, and dried fruit. This Lavender Blueberry Granola recipe honors my hometown of Ojai, which is famous for lavender. Lavender grows everywhere, and it shows up in all sorts of recipes, from latte to olive oil to baking. I always have several of varieties of lavender growing in my garden at home. If you have a lavender plant, you can harvest the flowers, dry them, and use them in baking. Start with this easy recipe for home-made Lavender Blueberry Granola, which is filled with the goodness of pumpkin seeds, hazelnuts, hemp seeds, coconut, blueberries, raisins—and of course, lavender. Just pop the basic granola in the oven, then add the dried blueberries and raisins once it is baked. Store it an airtight jar to enjoy over plant-based yogurt, fruit, cereal, and smoothie bowls all week long!
Store it an airtight jar to enjoy over plant-based yogurt, fruit, cereal, and smoothie bowls all week long!
Description
This Lavender Blueberry Granola can be made with a few staples from your pantry—old-fashioned oats, nuts, seeds, nut butter, oil, and dried fruit.
- Mix oats, pumpkin seeds, coconut, hazelnuts, hemp seeds, and lavender flowers in a large mixing bowl.
- Preheat oven to 350 F.
- Mix vegetable oil, almond butter, water, agave syrup, and vanilla in a small pot and heat over medium, stirring until smooth and bubbly.
- Remove pot from heat and pour into the oat mixture, tossing until well distributed. Stir well.
- Spread out granola mixture evenly into a baking sheet. Place in oven.
- Bake for about 20 minutes, stirring every five minutes, until golden brown.
- Remove, cool, stir in blueberries and raisins, and store in an airtight container.
- Makes about 9 cups (18 ½-cup servings)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup each
- Calories: 388
- Sugar: 12 g
- Sodium: 11 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Carbohydrates: 55 g
- Fiber: 8 g
- Protein: 13 g
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Discover more of my favorite healthy, delicious breakfast bowls here:
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Apple Cinnamon Oatmeal with Pistachios
Steel Cut Oats with Cranberry and Pears
Pumpkin Overnight Oats
Raspberry Pistachio Sorghum Breakfast Bowl
Tropical Loquat Macadamia Cereal Bowl
Shredded Coconut Banana Millet Breakfast Grain Bowl
Steel Cut Oats with Pears, Ginger and Dates
Spiced Apple Oatmeal with Quinoa and Almonds
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