Crunchy Lentil Granola
Recipe Overview
Overview
This Crunchy Lentil Granola is a delightful twist on traditional granola, offering a nut-free and protein-packed option. The recipe begins with cooking split red lentils until they are just tender, then tossing them with sugar and oil before baking. The addition of maple syrup and spices elevates the flavor, creating a sweet and crunchy snack that can be enjoyed in various ways.
The versatility of this granola is one of its standout features. You can serve it over yogurt, mix it into chia seed pudding, or simply snack on it straight from the jar. The recipe also allows for creativity; you can adjust the sweetness or add spices to suit your taste. If you’re looking for a savory option, consider reducing the sugar and incorporating spices for a unique topping for soups or salads.
One of the best parts about this recipe is its simplicity. With just a few ingredients and straightforward steps, you can create a delicious and nutritious snack that will keep you satisfied. Plus, the granola is easy to customize, making it a fun project for anyone looking to experiment in the kitchen. Whether you’re a seasoned cook or a beginner, this recipe is approachable and rewarding. Give it a try, and enjoy the crunchy goodness of lentils in a whole new way!
Recipe Details
Steps & Tips
Tip: Don't worry if you overcook or undercook the lentils; it will still turn out fine.
Tip: Keep an eye on the lentils towards the later half of baking to prevent burning.
Tip: If unsure about the oven temperature, bake at a slightly lower temperature to avoid burning.
Add two cups of water to a saucepan over medium heat and bring to a boil.
Once boiling, add dry red lentils and cook for about 6 and 1/2 to 7 minutes.
Switch off the heat, drain the lentils into a strainer, and wash with cold water.
Preheat the oven and prep your baking sheet with parchment.
Transfer the drained lentils onto the baking sheet.
Add a tablespoon of sugar and a pinch of salt, mix lightly, and spread the lentils.
Bake in the oven for at least 20 minutes at 315 to 320°F.
Mix maple syrup with vanilla, cinnamon, baking powder, and oil.
Tip: Add more sugar if you want your granola to be sweeter.
Remove the baking sheet from the oven, add the maple mixture, and mix in lightly.
Add another teaspoon of oil and mix in.
Bake at 300 to 305°F for about 25 to 30 minutes, stirring once or twice.
Tip: If some larger clumps are not crispy, continue to bake for another 10 minutes.
Add coconut or seeds to the mixture and mix lightly.
Put back in the oven at 270°F for about 10 minutes.
Tip: Lightly toast the seeds and continue to dry out the lentils.
Switch off the oven and let it sit for another 10 minutes.
Add dried fruit like cranberries or chopped dates to the warm granola.
Tip: Let the granola cool completely before transferring it to an airtight container.
Transfer the cooled granola to an airtight container.
Tip: If baked and dried out well, the granola will last for 2 to 3 weeks.
Tip: You can use other lentils or legumes to make granola, cooking them until slightly more than al dente.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Red lentils are a great source of protein and fiber, making them an excellent base for granola.
- •Baking lentils until crispy creates a unique texture that is both crunchy and satisfying.
- •You can customize this granola by adding different spices or dried fruits.
- •This granola can be stored in an airtight container for up to 3 weeks.
