Lemon, Blueberry & Almond Granola is perfect for breakfast with milk or on yogurt — or for eating straight by the handful as a snack. I’ve used my kitchen hacks (like using alternative sweeteners and adding collagen powder) to moderate carbohydrates, boost protein and create a nutritious food to fuel my goals.
Preparing homemade granola is surprisingly easy . . . and super economical. Oats are inexpensive and can really stretch your food budget a long way — the biggest expense in homemade granola is the array of mix-ins like nuts, dried fruit, seeds and such. But you still get more goodies in your batch than you’d find in a more expensive bag of packaged granola.
As hinted, this lower-carb, higher protein Lemon, Blueberry & Almond Granola uses a few favorite products — a honey alternative (or any zero-carb syrup will do) and unflavored collagen. And, so many wholesome, good-for-you ingredients in this low carb blueberry granola.
I’m a long-time user of collagen hydrolysate from Great Lakes Wellness. They have quite a few flavors, but the unflavored (green can) is very versatile for everything from mixing into coffee to using as a protein multiplier in recipes like this homemade granola with collagen.
Save 10% on anything at Great Lakes Wellness with my discount code: THEFITFORK10OFF
Crunch, lightly sweet and wholesomely satisfying for breakfast or a snack, this easy homemade granola recipe features oats, dried blueberries and almonds — and also sugar swaps and collagen powder to keep the carbs lowered and protein up!
- 1 lemon zested and juiced
- ¼ cup coconut oil
- ¼ cup unflavored collagen powder
- 1/3 cup sugar-free “honey” or can sub real honey but will increase carbs
- 4 cups rolled oats gluten-free, if needed
- ¼ cup chia seeds
- 1 cup raw almonds
- 1-2 pinches salt
- 1/3 cup dried blueberries no-sugar added
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Juice and zest one lemon in large bowl.
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Mix in honey substitute, collagen, and coconut oil.
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Add oats, chia seeds, almonds, salt and blueberries.
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Mix until coated.
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Dump out on parchment or silicone-lined baking sheet. Lightly pat down.
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Bake at 300F for 35 to 40 minutes, using spatula to turn over clusters at halfway point.
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Let cool.
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Store in air-tight containers.
301 Calories
20g net carb
16g fat
11 g protein
Yuuuum! Just want to ask if this snack has a long shelf life. I’m planning make a big batch of this so I have a ready-to-eat healthy snack.
Online advice for homemade granola is “Store the granola in an airtight container at room temperature or in the refrigerator for up to two weeks or freeze for longer storage” — Nothing in it that would go bad, so I would say even a month, if in an air-tight container. Just make sure it is 100% cooled before putting in the containers 🙂
I love the texture, crunch and lemon blueberry flavor. The extra protein is also a plus. My son loved it!
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