High Protein Maple Cinnamon Lentil Granola

Homemade granola has never been more delicious, or nutritious! This High Protein Maple Cinnamon Lentil Granola is sweet and nutty with a boost of nutrition from lentils. The perfect breakfast or snack to fuel your day!

Lentils for breakfast? Trust me on this one, okay! This maple cinnamon lentil granola is golden and nutty, with the perfect amount of sweetness from dried cranberries and maple syrup.

Sprinkled on top of yogurt with fresh berries, this high protein granola completes an easy and balanced breakfast to fuel your whole morning. Or, if you’re like me, it tastes pretty good thrown straight down the hatch any time of the day.

What Are Lentils?

(and why, exactly, should I be eating them for breakfast??)

Along with chickpeas, dried peas and other dried beans, lentils belong to a group of legumes called “pulses”. Technically, pulses are the dried edible seeds found inside legume pods. And while they may be small, they sure are mighty, packing benefits for your health, the environment and even your wallet!

Check it out ↓

Why I Love Lentils!

• Lentils are nutritious. There’s a reason why adding pulses to your diet is so highly recommended. Lentils are high in protein, fiber, iron, potassium and low in saturated fat and sodium. One cup of cooked lentils boasts 24g of protein and 64% of your daily fiber needs! Research shows that pulses can help control blood sugar, lower blood pressure and reduce cholesterol, which can decrease your risk for chronic conditions like diabetes or heart disease.
• Lentils are a sustainable food source. Did you know that lentils have a negative carbon footprint? They require ~1/10th the water of other plants to grow, they make their own fertilizer, and improve soil health for future crops! These key features of lentils help farmers reduce their impact on the environment, while still producing food for our growing global population.
• Lentils are versatile. With a mild, earthy and nutty flavor, lentils are easy to work into a variety of recipes. You can bake them into granola, throw them into bolognese, grill up some lentils burgers or even add them to muffins. The options are endless!
• Lentils are budget friendly! At just $0.10 per serving, lentils are an incredibly affordable alternative to animal-based proteins like chicken ($0.63), pork ($0.73) or beef ($1.49).

As a Registered Dietitian, I obviously think lentils are amazing. And let’s be real – you probably have a bag of lentils in the back of your cupboard that are just waiting for their moment to shine. But if you’re still on the fence about giving lentils a go, this maple cinnamon lentil granola is a good place to start. I promise, no beany taste, just sweet, nutty, crunchy granola goodness!

Happy munching xx

High Protein Lentil Granola Ingredients

For the full recipe instructions and ingredient amounts, see the recipe card below.

• Dried brown lentils. Canned lentils can be used but dried lentils gives this granola the best texture. Unlike dried beans, lentils don’t need to soak before cooking so using dry lentils won’t add a ton of extra time or effort to this recipe.
• Egg white. Helps the granola bind together and form clusters.
• Maple syrup. For sweetness and flavor.
• Canola oil. Vegetable or olive oil can be used in place of canola.
• Vanilla extract. For flavor and aroma.
• Ground cinnamon. Key in maple cinnamon granola.
• Rolled oats. AKA large flake or old fashioned oats.
• Pumpkin seeds. For color and crunch.
• Almonds. I prefer whole unsalted but you could also use sliced or slivered.
• Dried cranberries. Stirred in after baking the granola for a little added sweetness and chewy texture.

Make Your Own High Protein Granola

Making your own granola is not super difficult and it almost always tastes better than store-bought. Plus you get to control the amount of sugar and oil used, for a healthier homemade version. Not to mention the heavenly smell that will permeate your house as your granola bakes up. Who needs a fall scented candle, just make this granola instead!

1. Cook the lentils. Boil the lentils in plain water and then drain. We want our lentils cooked but completely dry so that the granola can get nice and crispy and won’t be soggy. To do this, we will spread our cooked lentils out on a baking sheet and roast them for about 10 minutes. Just until dry and starting to get a little toasted.
2. Mix the granola ingredients. Next, we’re going to combine our lentils with the oats, almonds and pumpkin seeds and coat them in all of our wet ingredients. Stir these together well so that no ingredients remain dry.
3. Bake the granola. This granola will need about 45 minutes. No need to stir or rotate the pan!
4. Let the granola cool. Once out of the oven, let the granola cool completely before stirring. This helps the sugars solidify and form clusters! Once cool, add the dried cranberries and gently stir to break the granola into smaller pieces.

How To Serve Granola

Here are some of my favorite ways to eat this granola, from traditional to potentially more adventurous.

• On top of yogurt with fresh fruit or berries
• Straight up as an easy snack on the go
• In a bowl with milk as a breakfast cereal
• As a sweet and savory salad topper

High Protein Lentil Granola Tips & Variations

• Dried fruit. Mix in your favorite dried fruit after baking, such as raisins, dried apricots, apples, cherries etc.
• Spices. Add a little extra flair to your granola by switching up the spices. A pinch of other warm spices, like ginger, cloves or even pumpkin pie spice, would be lovely in this recipe.
• Make it Gluten-Free. While this recipe is technically gluten free already, oats and lentils are at higher risk for cross contamination with gluten during processing, so be sure to purchase those that are certified gluten free.
• Make it Nut-Free. Replace the almonds with additional seeds of choice.
• Add (Even More!) Fiber. For an extra fiber boost, stir in a tablespoon or two of chia seeds or flaxseed after baking (so these small seeds don’t burn in the oven).

Storage Instructions

Before storing homemade granola, be sure it is completely cooled first (for at least 2 hours). Packing it up while still warm can trap in moisture, leading to soggy granola that won’t keep for very long.

Storage Containers: Use an airtight plastic container, sealable bag or glass jar.

Storing At Room Temperature: This homemade granola will typically last up to 2 weeks at room temperature. If you live in an especially humid climate, you may want to store it in the refrigerator.

Storing In The Freezer: Extends the shelf life of granola to 3-4 months. Be sure to store it in a freezer safe container. Thaw frozen granola at room temperature.

Frequently Asked Questions (FAQs)

More Plant Based Protein Recipes

• Lemony White Bean Soup With Turkey and Greens
• Quick’n Easy Smashed Chickpea Salad Toasts
• Black Bean and Kale Quesadillas

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