Lemon Burst Granola

Actually bursting with lemon, honey and basil flavor, you really can’t go wrong!

Ok, I’m in love with this granola. Growing up there was a long stretch of time (we’re talking years) that I would eat a yogurt every morning at breakfast. And always the same flavor… “lemon burst”. Most mornings, to their chagrin, I would ask one of my siblings to guess what flavor my yogurt was. They would glance and say, “lemon….” and I would say, “noooo, lemon burst!!!” And they would roll their eyes and continue being angsty teenagers. But I think that title is very fitting, it was way too lemony to only be titled “lemon”! And obviously I had to tell everyone about it.

So here I am again telling everyone about this granola! I love it so much I’m sure I’ll be having another long stretch of lemon burst granola at breakfast. I used lemon juice as well as lemon zest and the honey gives it a little sweetness. There’s even some basil in there because I love basil...possibly even more than I love lemon! However, if basil isn’t your thing feel free to omit it. And if you don’t like walnuts change them out for another nut or seed. Go crazy, add coconut flakes, it is granola after all!

Serves 20


3 cups rolled oats

1 ½ cups walnuts

⅓ cup coconut oil

½ cup honey

Juice of one lemon (nothing over ¼ cup)

Zest of one lemon

10 basil leaves

½ tsp vanilla

½ tsp salt


1. Preheat the oven to 325 degrees F and line a baking tray with parchment paper or baking mat.

2. Place the oats, chopped walnuts and salt in a bowl and mix together. Finely chop the basil with a knife or in food processor and mix in with the dry ingredients.

4. In a saucepan on medium heat put the coconut oil, honey, lemon juice and zest as well as vanilla. Mix until all the coconut oil is melted and the mix is homogenous.

5. Pour the oil mixture into the oat bowl and mix together until all the dry ingredients are coated.

6. Spread onto baking sheet and bake for 20-30 minutes, mixing every 10 minutes until browned and fragrant. Allow to cool and store in a container.

Author: Lucy Lafranchise

Photographer: Jack Klipfel