Homemade granola that’s refined sugar free and bursting with fresh lemon and sweet raspberries will make this a gluten free breakfast you won’t forget.
{this post contains affiliate links}
I’ve been a pretty big fan of lemon and raspberry combined lately. Take these lemon raspberry cheesecake bars for example. Which, if you haven’t made those yet, they’re a MUST!
Since it’s been awhile since I last shared a homemade granola recipe, I thought it was about time.
Plus, I was at Target recently, and saw a bag of Archer Farms Lemon Raspberry Granola, that I knew I just had to recreate those flavors myself.
How to make homemade granola
The dry ingredients
Making homemade granola is quite simple, and I have plenty of granola recipes on the blog that I love to share. Especially this mango coconut granola. It’s a Pinterest success, and also a tropical punch to the mouth.
But today we’re talking about lemon raspberry granola.
Typically, when I make granola at home it consists of some pretty basic dry ingredients.
Like old fashioned oats to create that hearty texture of granola, and so that they hold up well while baking. Some sort of seed or grain, like chia or quinoa. Then some type of nut, like almonds, walnuts, cashews. You get the point. Finally, I typically like to add either a freeze dried fruit, or other type of dried fruit for additional sweetness.
This lemon raspberry version is made with freeze dried raspberries that I found from Target and absolutely love. It’s like summer decided to make a pit stop right inside that bag of bright pink raspberries.
This is the perfect quadfecta {fun word right?} to a great homemade granola. It’s naturally gluten free, and gives you lots of heart healthy ingredients packed into one tasty breakfast cereal.
The wet ingredients
To make homemade granola, we also need to incorporate some sort of wet ingredient to bind everything together.
It should be sticky and have some sort of sweetness.
For this particular granola, we’re heating everything up on the stove. I wanted the texture to be a little softer than my normal crunchy granolas, like this blueberry pistachio granola.
So heating up the mixture and combining it with an egg white allowed the texture to be a little chewier. Sure, there are definitely crunchy pieces in there, but if you leave the mixture in a thicker layer while baking, you’ll end up with a softer granola.
We can’t forget about some fresh lemon juice that just takes this homemade granola into summer wonderland.
How to enjoy homemade granola
I feel like there could quite possibly be infinite ways to enjoy granola, but personally, I think these are the best:
- As a fruit and yogurt parfait. Top this delicious sweet and creamy breakfast option with your crunchy, yet soft granola for a match made in heaven.
- As cereal. Yes, you can totally eat this granola as cereal. It starts to soften slightly, and I love to include some fresh banana slices and fresh raspberries to take it up a notch.
- Over ice cream. Whaatt?? Have you never put crunchy granola over silky smooth vanilla ice cream? This could blow your mind! I mean, it’s basically like frozen yogurt, just better.
And there you have it. How to make, and enjoy, this lemon raspberry homemade granola in just 40 minutes!
How do you plan on enjoying this summer time breakfast recipe? Tell me in the comments below.
Looking for even more granola recipes? Check these out:
Healthy Cranberry Orange Pistachio Granola
- 3 cups old fashioned oats
- ¼ cup uncooked quinoa
- 1 cup almonds chopped
- 1 {1.25 oz} package freeze dried raspberries
- ½ cup honey
- 2 Tbsp. pure maple syrup
- 2 Tbsp. coconut sugar
- ⅓ cup lemon juice
- 2 tsp. vanilla
- ¼ tsp. salt
- 4 Tbsp. unsalted butter melted
- 1 large egg white
-
Preheat oven to 300°F and spray a large cookie sheet with baking spray.
-
In a large bowl, stir together the oats, quinoa, nuts and freeze dried raspberries.
-
In a small saucepan, heat the honey, pure maple syrup, coconut sugar, lemon juice, vanilla and salt over medium heat, until sugar is dissolved.
-
Remove from the heat just before it starts to bubble. Allow to cool slightly.
-
Stir in the melted butter and egg white into the cooled mixture.
-
Pour the mixture over the dry ingredients, and stir to coat.
-
Spread the granola out in an even layer on the prepared baking sheet.
-
Bake for 30 minutes, rotating the pan halfway through.
-
Place the baking sheet on a wire rack to cool.
-
Break into pieces and store in an airtight container or large Ziploc bag.
