This Red Lentil Granola with Coconut and Cranberries is different, crunchy and full of protein and easy! Vegan Gluten-free, nut-free, palm oil free recipe.
You thought I would leave lentils alone for a while right. Not happening any time soon!
Make this red lentil granola for the added crunchy protein. No nuts, no grains! A simple granola with simple flavors
You can add some seeds or nuts for additional texture. This is the sweet version. To make a savory version, add only 1 tsp sugar and add salt, garam masala and kala namak. Serve the savory granola as is as a snack, or use as garnish with soups and salads.
Red lentils that cook quickly work best. Red lentils are basically split brown lentils that have also been skinned (dehusked).
Who is ready for the weekend! I sure am. This whole book thing is such an unfamiliar territory. Its been more than 10 years since I worked with people, in a team, on a project I am passionate about, or any which way really. Now I have to learn to trust people again, not micro manage, not take stress and learn to let go. I can hear hubbs quietly laughing when he reads this post.
More granola from the blog.
- SOUR CREAM & ONION HEMP MILLET CRUNCH SNACK/GRANOLA
- VERY BERRY GRANOLA
- SRIRACHA QUINOA MILLET CRANBERRY ORANGE PEANUT GRANOLA. I need to make this again!
Steps:
Cook the lentils until a tad more than al dente. Drain and spread on parchment. Add sugar, salt, cinnamon and mix, Spray oil and bake for 20 minutes.
Move the lentils around, add more sugar and bake until crunchy.
Red Lentil Granola with Coconut and Cranberries
Ingredients
- 1/2 cup (90 g) uncooked red lentils washed, drained and picked for stones
- 1 cup (250 ml) water
- 1/2 tsp (0.5 tsp) oil
- 1.5 Tbsp ground sugar divided
- a pinch of salt
- 1/2 tsp (0.5 tsp) cinnamon
- 1/2 tsp (0.5 tsp) vanilla extract
- 1/4 cup (20 g) shredded coconut
- 3 to 4 tablespoons dried cranberries or use other dried fruit or raisins
- oil as needed
Instructions
- In a pan, add the washed lentils, water and 1/2 tsp oil and cook at medium heat. The water will come to a boil and continue to bubble. Stir once or twice in between to ensure the lentils cook evenly. Take off heat as soon as the lentils start fraying or feel tender in the middle. 8 to 9 minutes. check a few lentils to be sure.
- Drain excess water, rinse and drain for 2 minutes. Squeeze them lightly in a paper towel if too wet. They should be moist so they can hold the sweet and spices, but not wet.
- Pre-heat the oven to 320 degrees F / 160ºc. Transfer the lentils to parchment lined baking sheet. Add 1/2 to 1 Tbsp of ground sugar, salt, cinnamon and mix in. (Use less sugar if you like your granola less sweet). Add in the vanilla extract and mix. Spread the lentils to a thin layer. Bake for 20 minutes.
- Add another 1/2 Tbsp sugar, mix into the lentils and move them around, spray oil on the lentils and turn the tray. Bake 15 minutes or longer. Check to see if most of the lentils are crisp. If the lentils start to brown too quickly, reduce the oven temperature to 300 degrees F / 150ºc.
- Add coconut and cranberries, spray oil and mix in and bake for 5 minutes or longer till the lentils are crisp. they should be crisp, light and crunchy. Cool completely before storing. Serve as you would serve other granola. Goes well with non dairy yogurt. or make granola bars.
Notes
Nutrition
[email protected] says
March 13, 2015 at 3:25 pmthis is awesome!! never thought to use lentils like that in a granola. Very cool. Im gonna try this out this weekend. Looks crazy good.
christine says
March 13, 2015 at 4:45 pmwow, never heard of lentil granola before, but why not???? I shall certainly give this a whirl, thank you:)
Sophia says
March 13, 2015 at 5:59 pmThis is crazy! Never thought of doing this. I will most definitely try it out. 🙂 Simple and delicious looking. Hope the book is coming along well and you’re not too stressed, Richa xx
Cassie says
March 13, 2015 at 6:58 pmInteresting!
Cassie says
March 13, 2015 at 6:59 pmThat sounds like a crazy recipe. But hey, it looks awesome! 😛
IR says
March 13, 2015 at 7:55 pmGood luck with your book! I understant how you feel–I haven’t interacted with people much for 2 years due to illness and vertigo =/..You’ll get the hang of it soon! Great recipe, too!
Richa says
March 13, 2015 at 8:55 pmOh no. I am sorry about the illness and vertigo. hope things settle down for you soon. I havent been able to do so much stuff because of vertigo+balance issues. i have a great husband who keeps reminding me of the right stuff. 🙂 so this book stress is just transient right noe before it hits print.
IR says
March 14, 2015 at 8:52 amThanks, I hope you continue getting better! Have you tried rehabilitation therapy? I think your dizziness must be worse =(…I had vestibular rehabilitation therapy and it helped veeery much (I couldn’t sit from bed). God blessed you with a great husband! =) You inspired me to cook with your blog!
I wish you much success! You’ll be a hit! =)
Lucie says
March 14, 2015 at 12:01 amJust saw this on Twitter and I knew this was a must have recipe 🙂 I was not wrong. Brilliant idea, I’m looking forward to trying something out of the box with red lentils (since you can only make red lentil soup so many times before it gets boring).
By the way, do you think it would work with erythritol or stevia in place of the sugar?
Thanks!
Lucie
Richa says
March 14, 2015 at 12:04 amyes stevia should work. the lentils wont stick to each other thats all.
Lucie says
March 14, 2015 at 4:18 pmOK, great, I’ll try and see what happens 🙂 Thanks!
Anna says
March 14, 2015 at 5:22 amthat is such a good idea!! Looks amazing 🙂
https://aspoonfulofnature.wordpress.com/
Janet says
March 15, 2015 at 2:26 pmLooks and sounds fabulous! Would green lentils work for this?
Deb says
March 20, 2015 at 10:03 amSeriously!!! Lentil granola!!! I’ve been wanting something like this- no grain- for a LONG LONG time- I cannot wait to try it! Vegetarian grain-free breakfasts are difficult if you need protein to get through the morning; there are only so many eggs you can eat, and beans, well, we eat so many legumes in so many forms, I’m thrilled to have a new form. Thank you!!!
Sue says
April 8, 2015 at 9:36 pmI absolutely LOVED this breakfast. I had to hide the last of it from my husband.
Gina says
April 11, 2015 at 6:43 pmI love this recipe, will be making it more often using other flavors. Will split lentils work too or will they be too soft?
ps: I suffered from vertigo a few years ago. I ended up doing a lot of acupuncture and drinking nasty Chinese herb and bark teas
Richa says
April 11, 2015 at 8:19 pmred lentils are split brown lentils that have been skinned. What lentils did you use?
Did any of the things work for your vertigo?
Breanna says
April 24, 2015 at 1:14 pmThis is such a good idea! A nice variation from oat granola. I will definitely be making this! 🙂
Hafsa says
June 26, 2015 at 5:03 pmI tried this and it was excellent. I didn’t bother with the sugar and spices and just added dates, shredded coconut, cocoa nibs and a few chia seeds to the dried/toasted lentils and poured in coconut drink (milk alternative) when I was ready to eat and it was great. Wonderful result, easy to make and inexpensive, too. Previously, I’d also tried dehydrating shredded sweet potato, which also worked well as a granola but is much more work and also a bit pricey. Plus, this option packs a protein punch that had me feeling full, which was nice. Thanks, Richa.
Richa says
June 26, 2015 at 8:03 pmAwesome!
Lulu says
July 15, 2015 at 9:34 amSo clever!! And very tasty!
Mine wound up getting really mushy in milk. But I think I overcooked my lentils (in the pan), as I couldn’t really get them to separate well, and wound up with a lot of it getting fairly powdery when I was trying to stir it around while baking. Not many of those beautiful flakes like in yours! My other thought is that I underbaked.
What is the texture like in yours when there’s milk poured over?
Richa says
July 15, 2015 at 10:11 ami think you overcooked. The lentils should be separate to begin with. They do cook very quickly and the time depends on your pan and stove etc. so check after 7 to 8 minutes and keep checking every minute. I can imagine them getting quickly mixed up the milk if they are so powdery.
If they are separate, they get nicely crunchy, somewhat like krispies and do stay crisp when mixed with milk. maybe eat them as is, or convert them into bars with a bit of nut butter and brown rice syrup.
Dev Inder says
September 22, 2015 at 5:28 amThanks for sharing this recipe!! I love the idea of a savory version. This sweet version is baking right now and smells heavenly! I have made this before and what I do is soak the lentils overnight, drain, then mix up with the other ingredients and bake. That way you never have to worry about the mush factor 🙂
Blessings!
Dev Inder
Richa says
September 22, 2015 at 11:12 amGreat idea. i will try that next time.
Emaleigh Downey says
June 11, 2016 at 10:04 amHow would you make granola bars out of this??? Would love to try that!
Richa says
June 11, 2016 at 10:25 ammix some nut butter + brown rice syrup or mashed cooked lentils + brown rice syrup into the granola, press into a pan and bake at 325 degrees F until crisp 20 to 25 mins
Dominika says
July 30, 2017 at 8:28 pmHow long can you store granola (in the fridge)?
Richa says
July 31, 2017 at 10:55 amfor about 2 weeks.
Lisa says
December 30, 2018 at 7:58 amI’ve been looking for more lentil recipes to add to my diet, but had never considered granola. I added dried cherries instead of cranberries, and had to cook about 10-15 minutes longer–likely variation in oven temp. This was delish!! I added to Greek yogurt with blueberries. Thanks for sharing this recipe.
Richa says
December 30, 2018 at 11:32 pmawesome