Bob's Red Mill's granola contains sunflower oil in the dried blueberries, which is an inflammatory seed oil. This DIY version eliminates all seed oils by using freeze-dried blueberries and relies on coconut oil for healthy saturated fats, delivering the same satisfying crunch and lemon-blueberry flavor with clean organic ingredients.
Based on: Granola Lemon Blueberry
· Makes approximately 30 servings
· Serving: 0.25 cup (30g)
Why This Recipe is Seed Oil Free
Commercial Granola Lemon Blueberry from Bob's Red Mill often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic rolled oats
450g (about 4.5 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Primary base providing complex carbohydrates, fiber, and protein structure
Organic maple syrup
90g (6 tablespoons) · Coombs Family Farms Organic Grade A Dark Maple Syrup
Natural sweetener that helps bind clusters and adds subtle caramel notes
Concentrated citrus flavor without moisture that could affect texture
Sea salt
3g (1/2 teaspoon) · Redmond Real Salt Fine
Enhances all flavors and balances sweetness for complex taste profile
Instructions
Step 1. Preheat oven to 300°F (150°C) and line a large rimmed baking sheet with parchment paper. Low temperature ensures even browning without burning the coconut or oats.
Step 2. In a large mixing bowl, combine 450g rolled oats, 75g coconut flakes, 75g sunflower seeds, 6g lemon powder, and 3g sea salt. Whisk together thoroughly for 1-2 minutes to ensure even distribution of the lemon powder and salt, which tend to clump.
Step 3. In a separate small bowl, whisk together 90g maple syrup, 60g melted coconut oil (warm but not hot), and 45g coconut sugar until smooth, about 1 minute. The mixture should be pourable but not separated.
Step 4. Pour the liquid mixture over the dry ingredients and stir vigorously with a wooden spoon for 2-3 minutes until every oat is coated and mixture begins to clump. Use your hands if needed to ensure thorough coating - this step is crucial for proper clustering.
Step 5. Spread mixture evenly on the prepared baking sheet in a single layer, pressing gently with the back of a spatula to encourage cluster formation. Bake for 15 minutes, then stir and redistribute, breaking up any overly large chunks.
Step 6. Continue baking for 10-15 more minutes until golden brown and crisp, stirring every 5 minutes to prevent burning. Total bake time should be 25-30 minutes. The granola is done when it feels dry and makes a light rattling sound when stirred.
Step 7. Remove from oven and immediately add 60g freeze-dried blueberries while granola is still warm - this helps them integrate without breaking apart. Let cool completely on the baking sheet for at least 30 minutes before transferring to storage containers.
Step 8. Store in airtight glass containers for up to 4 weeks at room temperature. Serve 30g (1/4 cup) over yogurt, with milk, or as a snack. If granola loses crispness, toast in a 300°F oven for 5-10 minutes.
Storage
Store in airtight glass containers at room temperature for up to 4 weeks. Avoid plastic containers which can make granola lose crispness. Can be frozen for up to 6 months in freezer-safe containers.
Cost Comparison
Cost per serving (homemade)$0.23
Cost per serving (store-bought)$0.58
Savings60%
Initial investment in organic pantry staples is higher but creates massive long-term savings. Most ingredients last for multiple batches, making subsequent batches even more economical.