Is there anything that a little lavender can’t improve? We are obsessed with this soothing, gut-friendly, and totally clean lavender granola recipe from The Gluten-Free Grains Cookbook. Dip into the fun story behind cookbook author and food blogger, Quelcy Kogel’s recipe, then try it for yourself in just fifteen minutes flat…

I once spent a very relaxing semester in Aix-en-Provence, France, happily immersed in the slower pace of provincial life. It was my intro to the French language, the beginning of my love affair with cheese and the first time I considered lavender to be an ingredient. What amber waves of grain are to America, purple fields of lavender are to Provence. This granola is an everyday opportunity to plot, scheme and dream about a lavender season trip to Provence while savoring the last sip of lavender-infused milk.

Grinding the lavender infuses a light floral taste without chomping on floral buds. To find edible, culinary or food grade and, ideally, organic lavender, try your local co-op bulk spice/teas or check online. These qualifiers should mean the lavender hasn’t been treated with pesticides, but opt for organic for extra assurance. Rolled oats are a traditional granola ingredient, but the buckwheat groats are a textural game changer. They are a rich source of rutin, a powerful antioxidant that helps prevent cell damage and supports good health, so this granola will leave you glowing like a French girl.

Lemon-Lavender Granola
Makes 8 cups


1 cup culinary lavender
1½ cups hulled buckwheat groats
1½ cups rolled oats
½ cup flaxseeds
¼ cup flaxseed meal
1 cup walnuts
1 tsp sea salt
½ cup melted coconut oil, plus more for greasing
½ cup honey
zest + juice of 2 lemons
1 tsp vanilla extract


Preheat the oven to 350°F.

In a spice or coffee grinder, grind the lavender buds into a powder. Add to a large mixing bowl with the buckwheat groats, rolled oats, flaxseeds, flaxseed meal, walnuts and salt.

Combine the melted coconut oil, honey, lemon zest, lemon juice and vanilla in a graduated measuring cup or small bowl. If the honey isn’t dissolving, heat the liquid ingredients in a saucepan over low heat until combined. Pour the liquid mixture over the dry ingredients, and stir to combine.

Grease a 9 x 13–inch sheet pan with coconut oil. Spread the mixture evenly over the pan. Clumping is okay (it makes for some cookie-like bites as a bonus!).

Bake for 15 minutes, then turn, and bake another 10 to 15 minutes, until golden. It’s best to err on the side of under baking with this mix because the slightest burn will overpower the delicate floral flavor.

Remove from the heat, and transfer to a cooling rack. Once cooled, transfer to an airtight container. Serve with milk or over yogurt, and top with fresh fruit like blueberries.

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