Lentil and Almond Granola

Posted by: on Jun 4, 2012 | 5 Comments

Cinnamon Lentil Granola

When I saw this recipe for Lentil Granola at Stone Soup, I knew I would have to try it immediately. I used to eat oatmeal and granola all the time before I went grain-free for health reasons a year ago. I made a few changes to the recipe to make it Specific Carbohydrate Diet friendly. This includes soaking the lentils overnight to remove some of the starch. This does change the texture a bit and affect the cooking time so you could follow the original recipe if this isn’t an issue for you. Many people don’t eat coconut on the SCD, so you could also leave it out and this would still work well. For anyone following this diet, you know it can be difficult to find substitutions for grains, but this is really good.

The mellow flavor of the red lentils is absolutely key for this recipe, and you can find them in just about any market. They are my go-to choice for soups so I actually had all these ingredients on hand. You could add dried fruit or other nuts to this granola. I found that I really liked it with just lentils and coconut. I will be posting another variation of this recipe soon that is perfect if you prefer your granola to have more crunchy clusters.

Lentil and Almond Granola
Adapted from Stone Soup

4 cups pre-soaked lentils *see note below
1/2 cup honey
3 tsp cinnamon
2 tsp vanilla
2/3 cup desiccated unsweetened coconut
1 cup raw almonds
1/4 cup extra virgin coconut oil

Preheat your oven to 300 degrees. Bring a pot of water to a boil and add the lentil. Cook for about 2 minutes. Drain well and allow to cool. In the warm pot stir together the honey, coconut oil, cinnamon and vanilla. Add the lentils and combine well. You can taste it at this point to check for sweetness. Spread the mixture onto a parchment lined sheet pan and bake for about 15 minutes. Add the almonds and stir well. Bake for another 45 minutes stirring after about every 15 minutes. Add the coconut after 45 minutes have passed. Turn the oven up to 325 degrees and bake for another 15-20 minutes or until the lentils are golden brown. Allow to cool in the oven for a crispier granola. I kept this refrigerated in an airtight container.

* To prepare the lentils, rinse well in cold water. Soak overnight in the refrigerator and rinse again prior to use. I have an hand held strainer that I can fit into a large bowl to prevent this from turning into a huge mess!

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5 Comments

  1. erin @ yummy supper
    June 4, 2012

    Jillian,
    Wow! You are blowing my mind with the lentil granola. I am fascinated by the texture and flavor. And I know it would be a super healthy way to start the day.
    -E

  2. jillian
    June 4, 2012

    Thanks E! You should definitely give it a try!

  3. Rosa
    June 5, 2012

    An interesting way of using lentils! I’d love to try this granola.

    I hope you liked my soup… ;-P

    Cheers,

    Rosa

  4. jillian
    June 7, 2012

    Still working on it Rosa…I need to pick up a jalapeno for the soup. I will let you know how it goes!

  5. grace
    June 8, 2012

    lentils in granola?!? that’s a first for me, and i’m digging the idea! nice batch, jillian!

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