Lentil granola. Yeah you heard me… Lentil granola! I know it sounds a wee bit weird, but this stuff is a breakfast gamechanger. Packed with protein and high in fiber, lentil granola will add a skip to your step, and help you start your day off right. Lentils are high in potassium, and full of antioxidants that are exceptionally good for you. They are a nutrient-dense functional food that aids with digestion, blood sugar regulation, and heart health.
This protein granola is vegan, nut-free, and gluten-free, making it a good choice for so many people too. Crunchy, and lightly sweetened, delicious served over your favorite yogurt with fresh fruit, or eaten plain as an afternoon snack to your heart’s content. This granola can easily be customized to your liking… add any extras, for example: nuts, dried fruit, extra sweetener, or anything else that makes you happy. I’m hooked…It’s hard to believe that there are lentils in this stuff!
Ingredients:
- 1 cup green lentils, cooked al dente (I added 3 cloves and a teaspoon of cinnamon to the water that I cooked them in)
- 2 cups old fashioned oats
- 2 tablespoons coconut oil
- ¼ cup maple syrup—or more depending on your taste. You can also use honey, coconut sugar, or any other sweetener of choice
- 1 tablespoon vanilla extract
- ¾ cup of pumpkin seeds
- ¾ cup of hemp seed hearts
- 3 tablespoons chia seeds
- 2 tablespoons cinnamon powder
- ½ teaspoon salt
Lentil Time:
Wash and drain your lentils. Cook them in a medium pot with 2 ½ cups filtered water (add 3 cloves and a teaspoon of cinnamon-optional). Cook for approximately 15-20 minutes, or until all of the water is absorbed, and the lentils are cooked, but still slightly firm. We don’t want to create any extra moisture for this recipe, so don’t overcook your lentils. Once done cooking, you can remove the 3 cloves from the pot, or not, it’s up to you. Pre-heat the oven to 325 degrees.
In a large bowl combine the cooked lentils, old fashioned oats, and coconut oil. Mix it together until the coconut oil is melted, and coats the lentils and oats. Next add all the additional ingredients, pumpkin seeds, hemp hearts, chia seeds, cinnamon powder, vanilla extract, maple syrup, and salt, and stir until everything is well combined.
Line a baking sheet with parchment paper, and pour the mixture onto it. Smooth it out evenly on the baking sheet, and place it on a center rack in the oven. Bake on low heat for 45-70 minutes or until crisp and golden brown. Check, and stir the granola every 20 minutes or so while baking. You want to try and dry it out, and toast it up, without burning it. After cooling, store at room temperature in an airtight container.
This is not your average granola. It is a better-for-you choice that is surprisingly addictive. The way it crunches and pops in your mouth is an unexpected delight. The lentils transform into slightly sweet crunchies that make you want more and more!
The other wonderful thing about making this granola is the price tag. Nut based granolas can be quite expensive to make, while lentils are very affordable. So, everything is looking up about this stuff…nutritionally, and cost-wise this is the way to go. Brush those feelings aside that this sounds a little weird, and give it a try, you won’t be disappointed. Wishing you good health and good luck on all of your cooking adventures.
