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close-up of a bowl of yogurt topped with red lentil granola
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5 from 17 votes

Red Lentil Granola with Coconut and Cranberries

Sweet, crunchy, protein-packed red lentil granola with coconut and cranberries is allergy-friendly and has 11 grams of protein per serving! Serve it just like you would any other granola. It is nut-free and grain-free
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breakfast
Cuisine: fusion
Keyword: lentil granola, red lentil granola
Servings: 2
Author: Vegan Richa

Ingredients

  • 1/2 cup uncooked split red lentils (masoor dal)
  • 2 cups water
  • 1.5 tablespoon sugar divided
  • a pinch of salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • 3 teaspoons oil divided
  • 1/2 teaspoon baking powder
  • 2 tablespoons shredded coconut
  • 2 tablespoons or more seeds such as hemp, sesame, sunflower or pumpkin
  • 3 tablespoons dried cranberries or chopped dates or use other dried fruit or raisins
US Customary - Metric

Instructions

  • In a pan, add water and bring to a boil over medium heat. Add the lentils, mix and cook. The water will come to a boil and might start to foam and boil over. Stir the foam to settle or scoop the foam out. If it is still boiling too rapidly, reduce heat to medium low. Stir once or twice in between to ensure the lentils cook evenly. At about the 7 minute mark, the lentils should be just about done. Take off heat as soon as the lentils start fraying and feel tender in the middle. Check a few lentils to be sure. If the center is hard, cook another minute.
  • Drain excess water using a strainer, and rinse very lightly with cold water. Then let us sit in the strainer to drain for 5 minutes.
  • Pre-heat the oven to 320° F (160º C). Transfer the lentils to a parchment-lined baking sheet. Add 1 tablespoon of the sugar and a pinch of salt, and mix in. (Use less sugar if you like your granola less sweet). Spread the lentils using a spatula into a thin layer, then bake for 20 minutes.
  • In a small bowl, mix the maple syrup, cinnamon, vanilla, baking powder and 2 teaspoons of the oil. Add another 1/2 tablespoon sugar, if desired. Remove the baking pan from the oven, and mix the maple mixture into the lentils and move them around. Drizzle another teaspoon oil, if desired. If they are too clumpy, break the clumps and spread. Bake for 10 minutes then Reduce oven temp to 305° F (150° C). If they are browning too much reduce temp to 295 or 290 deg F (142 C). Bake 15 minutes or longer. Check if the lentils are crisping evenly, mix and bake longer until most are crisp.
  • Remove from the oven and Add in coconut and seeds, and mix in and then bake for 5 minutes. Switch off the oven. Let the lentils sit in the oven for another 5-10 minutes to ensure all are crisped, then remove. They should be crisp, light, and crunchy. Add the dried fruit and mix. Cool completely before storing. Serve as you would serve other granola. Goes well with non-dairy yogurt, non-dairy milk or an as-is snack.

Video

Notes

To make a savory version, add only 1 teaspoon of sugar, and add salt, garam masala or any other spices and bake. Serve the savory granola as a snack, or use as garnish with soups and salads.

Nutrition

Calories: 384kcal | Carbohydrates: 57g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Sodium: 184mg | Potassium: 467mg | Fiber: 15g | Sugar: 26g | Vitamin C: 2mg | Calcium: 32mg | Iron: 3.7mg