Description
NOT your average granola! Roasted lentils give this Healthy Maple Cinnamon Lentil Granola an extra boost of protein and fiber to keep you full all morning. It’s perfectly nutty and not-too-sweet!
Ingredients
Scale
- 1/2 cup dried brown lentils
- 1 1/2 cups water
- 1 egg white
- 1/4 cup maple syrup
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup rolled oats
- 1/3 cup pumpkin seeds
- 1/3 cup almonds
- 1/2 cup dried cranberries
Instructions
- Cook the Lentils. Combine 1/2 cup of dried brown lentils and 1½ cups of water in a pot and bring to a boil. Reduce heat to medium low, cover and simmer for 15-20 minutes until lentils are tender and most of the water has been absorbed. Drain any remaining water if necessary.
- Roast the Lentils. Once cooked, spread the lentils on a lined baking sheet into an even layer. Bake at 400°F for 10 minutes, until the lentils are completely dry.
- Prep the Wet Ingredients. While the lentils are roasting, whisk together the egg white, maple syrup, oil, vanilla extract, cinnamon and salt.
- Put It All Together. Transfer the roasted lentils to a mixing bowl and add the oats, pumpkin seeds and almonds. Pour in the wet ingredients and mix the granola thoroughly, until no dry pieces remain. Spread into an even layer on the baking sheet.
- Bake the Granola. Turn your oven down to 300°F. Bake the granola for 45 minutes until it is fragrant and nicely browed in color. Let the granola cool completely on the baking sheet.
- Add the Cranberries. Once cooled, sprinkle the granola with dried cranberries. Break up the granola clusters slightly with a spatula.
- Enjoy immediately or store in an airtight container!
Notes
Feel free to swap in your favourite nut, seed and dried fruit combinations – just be sure to keep the ratio of dry to wet ingredients the same!
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Category: Breakfast
Nutrition
- Calories: 200