Try This Easy Homemade Lavender Granola Recipe
French lavender has always been a source of inspiration for me. I love its soothing smell and the beautiful purple fields that seem to go forever in Provence. This year, I’m especially excited about our early summer buying trip to France because the lavender will be in full bloom. So, to capture a bit of that magic at home, I created this lavender granola recipe—a delicious way to enjoy the essence of Provence in my morning breakfast or afternoon snack.
What kind of oats are best for granola?
I like to use Bob’s Red Mill protein oats when making granola. Each serving has 10 grams of protein, and my favorite yogurt contains another 6 grams of protein. I eat it for breakfast or afternoon snack.
How long will healthy homemade lavender granola last?
Stored properly, this homemade granola will last up to two weeks. I put the leftovers in a glass jar with a vacuum-type lid and store it on a shelf or in my pantry.
The ingredients
- Bob’s Red Mill protein oats
- Pumpkin seeds
- Sliced almonds
- Walnuts or pecans, chopped
- Culinary lavender
- Kosher salt
- Melted coconut oil
- Honey
- Golden raisins
Directions for easy homemade lavender granola
- Preheat oven to 350º and line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, pumpkin seeds, nuts, and culinary dried lavender and stir to combine.
- In a 2-cup glass measuring cup, melt the coconut oil (I use a 2-cup measuring glass to keep it from splattering when melting in the microwave).
- Add the honey and salt to the coconut oil and whisk to combine.
- Add the dry ingredients and mix well.
- Pour the mixture onto a lined baking sheet and bake for about 40 minutes, turning every 15 minutes with a spatula. If you want granola clusters, crowd the granola together on the sheet pan, and it will form clusters. This also prevents the granola from burning.
- After baking the granola, add the golden raisins and stir until combined.
I also like to share my granola with friends
When I make granola, I often make little jars for friends or use parchment bags for individual servings. I mean, who doesn’t love some homemade granola – especially when you don’t have to make it yourself?
Easy Homemade Lavender Granola
Granola that’s perfect for all seasons. Top it on yogurt with some fresh fruit or just with some ice-cold milk.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Ingredients
- 3 cups rolled oats
- 1/2 cup pumpkin seeds
- 1 cup sliced almonds
- 1/2 cup pecans, chopped
- 2 tablespoons culinary lavender
- 1 1/2 teaspoons kosher salt
- 1/2 cup melted coconut oil
- 2 tablespoons honey
- 1 cup golden raisins
Instructions
- Preheat oven to 350º and line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, pumpkin seeds, nuts, and culinary dried lavender and stir to combine.
- In a 2-cup glass measuring cup, melt the coconut oil (I use a 2-cup measuring glass to keep it from splattering when melting in the microwave).
- Add the honey and salt to the coconut oil and whisk to combine.
- Add the dry ingredients and mix well.
- Pour the mixture onto a lined baking sheet and bake for about 40 minutes, turning every 15 minutes with a spatula. If you want granola clusters, crowd the granola together on the sheet pan, and it will form clusters. This also prevents the granola from burning.
- After baking the granola, add the golden raisins and stir until combined.
If you’re planning a trip to Provence, here is the perfect place to stay
- The perfect, most charming place to stay in Provence (here’s the Airbnb link)
Hi- I am interested in my your lavender granola, but I see the recipe says 1/4 ( what?) teaspoon, Tablespoon, cup? I don’t want to make it incorrectly.
Thank you!
Sorry, Carol! 1/4 cup of culinary lavender! But really when making granola, I hardly ever measure! I just mix all the dry ingredients, then add olive oil, almond butter, and maple syrup and when it seems right, I bake. If it’s too dry halfway through the baking, I drizzle more olive oil and maple syrup!