Gluten-Free, Dairy-Free

Lentil granola…it’s a thing (or at least we’re making it a thing). And it’s certainly delicious! Using red lentils instead of green or brown will ensure the granola is crispy and achieves that perfect crunchy bite.

Ingredients:

• 2 cups water

• 1 cup red lentils

• ½ cup chopped nuts and/or seeds of your choosing (we used pepitas and almonds)

• ½ cup coconut flakes, unsweetened (optional)

• ¼ cup maple syrup

• 2 tablespoons olive oil

• 1 teaspoon vanilla extract

• ½ teaspoon ground cinnamon

• Sea salt, to taste

Preparation:

1. Preheat oven to 300˚F (150˚C). Line a baking sheet with parchment paper.

2. In a medium saucepan, bring water to a boil. Add lentils, reduce heat, and simmer uncovered for 5 minutes, or until lentils are tender. Remove from heat and drain.

3. Transfer drained lentils to the prepared baking sheet and spread out into an even layer. Transfer to refrigerator and cool for 10 minutes

4. To a medium bowl, add nuts and seeds, coconut, maple syrup, vanilla extract, cinnamon, and a pinch of sea salt. Mix to combine.

5. Add cooled lentils and mix until well-combined. Re-line the baking sheet.

6. Transfer lentil mixture to the baking sheet and spread into an even layer. Bake for 60 minutes, stirring every 15 minutes.

7. Let cool and serve as desired.

8. Enjoy!

https://www.youtube.com/watch?v=HRD8IqiPOuM

Nutrition Info (with coconut flakes): 

1 serving (¼ cup) 

Calories: 144

Carbohydrates: 16 g 

Protein: 5.2 g 

Fat: 7 g

Sat fat: 2.6 g 

Sugar: 4.4 g

Added sugar: 4 g 

Fiber: 2.8 g