Lentil Granola for a Protein-Rich Breakfast
This is one of those recipes that sounds crazy, but is truly genius. Baking lentils in the oven to create a sugar-free granola that's full of protein. Perfect on top of yogurt and even with milk.
This tastes practically like your favorite granola, minus all the sugar and additives. The best thing about this lentil granola is that you can customize it all you want! Don't like goji berries? Use dates! Not enough nuts for you? Add as many different kinds as you like! Like your granola sweeter? Add more honey/syrup, or even just add it on top of your granola! No matter your preference, this is a granola recipe that you will enjoy for years to come. Plus, if you're avoiding carbs or wanting to boost your protein intake, it's the perfect addition to your breakfast table.
For extra tips and tricks, and a scene by scene commentary, switch on the subtitles
Lentil Granola (Vegan Friendly)
1 bag red lentils - 300g
1 liter water
3 tbsp coconut oil
3-4 tbsp honey or maple syrup (amount depending on taste)
1/2 cup almonds
1 cup coconut flakes or “chips” (you can get these ready roasted if you like)
3 tbsp chia seeds
1/4 cup of goji berries
Add the red lentils and water to a pot and bring to the boil. Simmer for only 5 minutes. If you cook according to the packet, your lentils will be a little too soft and will dissolve into powder once you bake them. They turn mushy enough as is!
Once 5 minutes is up, drain, then transfer back to the pot to steam on a low heat for 1-2 minutes. Add 3 tbsp coconut oil and 3-4 tbsp honey or maple syrup according to your taste. Mix well, just be careful not to mush the lentils further. Give it a taste and see if you're happy with the sweetness.
At this point it looks a little like baby food, but trust the process. It all gets solved and becomes crunchy granola in the end.
Preheat your oven to 160C.
Line a baking sheet with parchment paper and spread out the lentils. Bake in the oven for about 1 hour or a little longer. Stir every 10-15 minutes, especially near the end, where your lentils might burn easily.
Meanwhile, roughly chop your almonds, or other nuts of your choice.
Once your granola is dry, crisp and golden, add the chopped almonds and bake for a last 10 minutes.
If your coconut is not roasted, add them in for the last minute or two and keep a good eye on it as it burns quickly.
Grab your lentil granola out of the oven and leave to cool to room temperature. Stirring can help cool it faster.
Once at room temperature, add your remaining ingredients: roasted coconut, chia seeds, goji berries and anything else. You can add dates, other types of nuts, cocoa nibs, the sky is the limit! Enjoy for a protein-filled breakfast on top of greek yogurt, plain yogurt and even topped with milk.
Recipe is adapted from The Stone Soup.