This easy vegan granola is crazy high in protein, fibre, healthy fats, and of course, crunchy granola clusters! It’s mildly sweet, and perfectly spiced. What makes it high in protein? The secret ingredient... Lentils!
- 3 cups rolled oats
- 1/2 cup whole wheat flour
- 2/3 cup pumpkin seeds
- 1/4 cup chia seeds
- 1/2 cup unsweetened, dried flake coconut
- 2/3 cup buckwheat groats
- 1/2 tsp cinnamon
- pinch of salt
- 1 cup cooked split red lentils (or 1/2 cup split red lentils, dry)
- 1/2 cup maple syrup
- 1/4 cup coconut palm sugar
- 1/4 cup coconut oil, melted
Making the Granola
- Preheat oven to 375F. Cook lentils (refer to cooking instructions below.)
- In a large bowl, combine the oats, flour, pumpkin seeds, chia seeds, coconut, buckwheat groats, coconut sugar, cinnamon and salt.
- Add the maple syrup, coconut sugar, melted coconut oil, and cooked red lentils. Mix thoroughly.
- Line a baking sheet with parchment paper and spread the granola into a even layer over the entire surface.
- Bake for 8 minutes. Remove from heat and cool for 5-10 minutes (the longer you allow the granola to cool, the more granola clusters you are likely to have at the end.) Mix and break up the granola before redistributing it evenly.
- Bake for another 6 minutes. Remove from heat and cool for 5-10 minutes. Mix and break up the granola before redistributing it evenly.
- Bake for another 4-5 minutes, or until granola is evenly toasted but not burnt. Watch the granola closely as it tends to burn suddenly and rapidly.
- Cool completely before breaking into clusters and storing in an airtight container.
Cooking the Lentils
- Approx. 1/2 cup dry red lentils (split) = 1 cup cooked. Rinse ½ cup dry red lentils (split). Add the lentils and 1 cup of unsalted water to a small-medium sized saucepan. Bring to a boil and boil for 5-10 minutes (until lentils are just tender.)
If you do prefer it a touch sweeter you can choose a sweetened non-dairy milk, add a dash of maple syrup or coconut palm syrup to each bowl, or add some dried fruit to the granola itself after it’s cooled.