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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 uncooked red lentils, washed, drained and picked for stones
- 1 cup water
- 1/2 tsp oil
- 1.5 Tbsp ground sugar, divided
- a pinch of salt
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/4 cup 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I do not like lentils but they really expand my choices of things I can eat. This recipe is amazing. Delicious, easy. I can’t believe I like lentils!
Can you use bengal gram (chana dal) I stead of red lentils?
They will get too hard. You can use moong dal
I’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.
awesome
How long can you store granola (in the fridge)?
for about 2 weeks.
How would you make granola bars out of this??? Would love to try that!
mix 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
So 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?
i 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.
Thanks 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
Great idea. i will try that next time.
I 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.
Awesome!
This is such a good idea! A nice variation from oat granola. I will definitely be making this! 🙂
I 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
red lentils are split brown lentils that have been skinned. What lentils did you use?
Did any of the things work for your vertigo?
I absolutely LOVED this breakfast. I had to hide the last of it from my husband.