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Grain-Free, Nut-Free Granola (Vegan)

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I love cold cereal and granola.

red11

When I was a kid, I used to eat a bowl (or two) after dinner every night! Some of my favorites were Raisin Bran, Cheerios, Rice Krispies, and Just Right. I could often be found siphoning out the raisins and dates from any box that contained them, and I always added extra raisins to the cereals that didn’t. :-]

red55

My biggest hurdles with granola are typically the amount of sugar, fat, and carbs that they contain. If I consume any more than a sprinkle on top of some yogurt, I often become fatigued from sugar overload. With this granola, I wanted to employ something that contained a bit more protein, that wasn’t a grain, and that was unique, so I called upon the almighty lentil.

Grain-Free, Nut-Free Granola
 
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Author:
Serves: 4 servings
Ingredients
  • ¾ c. red lentils
  • ¼ c. pumpkin seeds
  • 2 T. sesame seeds
  • 3 T. maple syrup
  • 4 t. oil, such as olive, coconut, or walnut
  • 1 t. vanilla
  • ½ t. cinnamon
  • ¼ t. + ⅛ t. sea salt
Instructions
  1. Preheat the oven to 300 degrees.
  2. Add the lentils into a saucepan and cover them with water.
  3. Bring the mix to a boil, reduce the heat to a simmer, and let the lentils cook for five minutes.
  4. Drain the lentils and let them cool a bit.
  5. In a bowl, mix the lentils with the remaining ingredients.
  6. Pour the mix onto a parchment paper-lined cookie sheet, and let them bake for 50-60 minutes (stir the mix once or twice during that time).
  7. Cool and enjoy!
Notes
Nutrition facts are based on using olive oil. Weight Watchers points (new system): 6
Nutrition Information
Serving size: ¼ of recipe Calories: 282 Fat: 11.3 g Saturated fat: 1.8 g Unsaturated fat: 9.5 g Trans fat: 0 g Carbohydrates: 34.6 g Sugar: 9.9 g Sodium: 181 mg Fiber: 12 g Protein: 12.2 g Cholesterol: 0 mg

Adapted from this recipe

red999

I really enjoyed the texture and flavor of the red lentils as a cereal. I typically eat them in Dahl or soup, so it was a refreshing change to try them in something sweet. While I added pumpkin seeds and sesame seeds to mine, you could add whatever seeds or nuts you like. You could also mix in some dried fruit for extra texture and sweetness.

red44

The crunch from the lentils reminds me a bit of Grape Nuts, only better, and if you really want to enjoy it Oatmeal-with-a-Fork style, throw some raisins in that bad boy! 😀

What food did you eat a lot of as a kid?

On the nights I wasn’t eating cereal, I was enjoying a tub of buttered popcorn. 😀

Shared with: Healthy Vegan Friday, Fat Tuesday

 

 

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Comments

  1. I heart lentils! lol Can I be honest??? I try to not have granola in the house. Why you ask? My lack of self-control around it! So embarrassing to admit that!! However, this looks like something I would love and still be able to maintain some portion control 🙂 I can’t wait to make it! Your recipes are always the best, Lauren!

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    • Me too Peggy! This is a great option, especially if you were ever a fan of Grape Nuts, as it’s got a nice crunch to it! 🙂

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  6. This granola sounds very intriguing. It would make a great breakfast with a bowl of Greek yogurt (for me, the non-vegan), and perhaps some blueberries.

    The only foods I remember really liking as a child were the raisins and semi-sweet chocolate my mother kept for herself. I managed to sneak those things for years, apparently without her figuring it out – amazing since she kept such a tight watch on everything we did. Can’t deal with raisins much anymore because they are so full of sugar, but chocolate is an important part of my diet now.

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  7. Um, I was right. My daughter really wanted to try it, but, several hours later, there isn’t much here! It tastes great sprinkled over steel cut oats, by itself, with fruit…..I did cook it a bit longer, but it did get nice and crunchy…..even went to the grocery to buy more red lentils so I can make more tomorrow (afraid to make it tonight for fear I will eat it all again)

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  8. I just made this. Didn’t have coconut oil, so used the same amount of…..unsweetened applesauce. Oh my, this is ADDICTIVE. LOVE IT, thank you soooo much. Using red lentils (one of my favorite foods) is absolute brilliance!!! THANK YOU

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  12. Hi

    I love this recipe and it’s very similar to one I made with brown lentils Brown lentils have a lovely nutty taste, you may like to try them sometime when you make this again! I don’t know why the recipe didn’t hit my blog – I think it’s still in drafts!!

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