Lightly floral with sweet blueberries and honey
This Honey Lavender Blueberry Granola includes a classic combination of lavender and blueberry paired with old-fashioned oats accented in a warmly-spiced honey glaze. Nuts and seeds give this granola added texture and a bit of coconut oil helps the oats crisp to golden perfection. Simple to assemble and bake and even easier to devour quickly — this lightly floral granola is always welcome on my counter for easy breakfasts and afternoon snacks!
What kind of nuts and seeds should I use for granola?
I chose to use pecans, sunflower seeds, and chia seeds when making this particular batch of granola, but I’m just as likely to utilize other nuts and seeds when I make this recipe; it really just depends on what I have on hand at the time. This granola recipe is pretty flexible, so choose a combination of your favorite nuts and seeds. Some of my other favorite options are almonds, hazelnuts, walnuts, cashews, and pepitas (pumpkin seeds).
I can’t find dried blueberries, can I substitute for another dried fruit?
Yes, if dried blueberries aren’t easily accessible to you where you live, this recipe is also really nice with dried currants or cranberries. I’m tempted to chop up some dried apricots or peaches as well because I think those would be really lovely.
How should I serve this granola?
- My absolute favorite way to serve this Honey Lavender Blueberry Granola is in a parfait with yogurt and fresh fruit — Fresh blueberries, peaches, raspberries, strawberries, or bananas are my go-to
- You can also enjoy with yogurt and lemon curd and/or preserves
- As a cold cereal with milk
- On top of toast with a layer of peanut butter underneath and a drizzle of honey on top — or sprinkle in the middle of your next PB sandwich
- On top of toast with fresh fruit (see above) and ricotta underneath
- Top a batch of muffins or scones (before baking)
- Top a batch of bread (before baking)
- Add to the top of a hot bowl of oatmeal or porridge
- Slice an apple, spread with peanut butter, and then this granola
- Sprinkle a layer over the top of a finished cheesecake
- Use it to top salads (trust me!)
- Grab a handful as a snack on its own!
What tools do I need to make this recipe?
- A large mixing bowl
- A wooden or silicone mixing spoon or spatula
- A kitchen scale – OR – measuring cups (for less accurate measurements)
- Measuring spoons
- A baker’s half sheet
- Parchment paper – OR – a silicone baking liner
Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
Looking for more breakfast inspiration?
Love this Honey Lavender Blueberry Granola? Here are some additional sweet breakfast favorites to energize your morning:
- Grain-Free Granola
- Grain-Free Pumpkin Spice Granola
- Sourdough Discard Strawberry Mint Scones
- Sourdough Discard Spiced Pear Muffins
- Hagrid’s Rock Cakes
- Buttermilk Dutch Baby
- Hogwarts Scottish Porridge
- Polyjuice Potion Smoothie
A note for special diets
This Honey Lavender Blueberry Granola can be made friendly for gluten-free and vegetarian diets. Though oats are generally gluten-free in their original form, there can be gluten contamination from the processing facility. If you are gluten-intolerant, I recommend using oats that have specifically been labeled certified gluten-free.
This Honey Lavender Blueberry Granola includes a classic combination of lavender and blueberry paired with old-fashioned oats accented in a warmly-spiced honey glaze. Nuts and seeds give this granola added texture and a bit of coconut oil helps the oats crisp to golden perfection.
- 340 g (about 4 cups) old-fashioned oats
- 130 g (about 1 cup) pecans (may sub for almonds, hazelnuts, walnuts, cashews)
- 71 g (about 1/2 cup) sunflower seeds (may sub for pepitas/pumpkin seeds)
- 43 g (about 1/4 cup) chia seeds (optional)
- 7 oz (about 200 g) dried blueberries
- 2 tbsp dried culinary lavender
- 216 g (about 2/3 cup) honey
- 71 g (about 1/3 cup) coconut oil, melted
- 1 tsp vanilla
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 1/8 tsp ground cloves
- 1 tsp Kosher salt
- Preheat your oven to 300 degrees F / 150 C. Line a baker’s half sheet with parchment paper or a silicone baking liner and reserve to the side.
- In a large mixing bowl, combine oats, pecans, sunflower and chia seeds, blueberries, lavender, honey, coconut oil, vanilla, cinnamon, nutmeg, cardamom, cloves, and salt (all of the ingredients) using a sturdy wooden or silicone spoon or spatula.
- Once evenly combined, spread the mixture out onto your reserved baking sheet in a reasonably even layer.
- Bake for 25-30 minutes, turning with a spatula every 10-minutes to help ensure even browning. It should look lightly golden and glossy when done. The mixture will still be soft right out of the oven but will crisp as it cools.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
- Serving Size: 1 portion (around 1/2 cup)
- Calories: 398
- Sugar: 29 g
- Sodium: 125 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 6 g
Keywords: granola, honey, lavender, blueberry