Maple Cinnamon Lentil Granola
This is NOT your average granola! Roasted lentils give this recipe an extra boost of protein and fiber to keep you full all morning. It's perfectly nutty and not-too-sweet!
Servings: 10
Calories: 200kcal
Cost: $5.75
Ingredients
Dry Ingredients
- 1/2 cup dried brown lentils
- 1 cup large flake oats
- 1/3 cup pumpkin seeds
- 1/3 cup sliced almonds
- 1/2 cup dried cranberries
Wet Ingredients
- 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
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 5 minutes - until lentils are dry.
- Prep the Wet Ingredients. While the lentils are roasting, whisk together 1 egg white, 1/4 cup canola oil, 1/4 cup maple syrup, 1 tsp vanilla extract, 1/2 tsp cinnamon and 1/2 tsp salt.
- Put It All Together. To the baking sheet with roasted lentils, add 1 cup large flake oats, 1/3 cup sliced almonds and 1/3 cup pumpkin seeds. Drizzle over the wet ingredients and mix the granola thoroughly, until no dry pieces remain. Spread into an even layer on the baking sheet.
- Bake the Lentil Granola. Turn your oven down to 300°F. Bake the granola for a total of 45 minutes, stirring every 15 minutes, until it is nicely browed in color.
- Add the Cranberries. After 45 minutes, take out your granola and sprinkle on 1/2 cup dried cranberries. Stir to incorporate, then let granola completely cool before storing.
- Enjoy!
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!