It’s a common breakfast item that works it’s way into the cereal bowls, yogurt mixes and energy bars of countless health conscious people. And I mean, it’s granola, so it’s healthy and nutritious, right? Well, if you take a closer look at the ingredients list and nutritional chart for many stores bought granola mixes, you may be surprised by the amount of added sugar, salt and other additives that are present. Not what you wanted? Well don’t lose hope because there’s a simple alternative that will turn your morning sugar and salt saturated granola into a high protein bulking up bowl – Here’s a recipe for a quick, inexpensive and easy to make vegan, high protein, homemade granola.
Protein Granola (Gluten Free + Vegan)
Serves: 5 cups
- 2 cups gluten-free rolled oats
- 1 cup unsweetened flaked coconut
- 1 cup sliced almonds
- ½ cup pecans, coarsely chopped
- 2 tablespoons chia seeds
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1½ cups cooked red lentils (from ¾ cup dry red lentils)*
- ½ cup maple syrup
- 2 tablespoons coconut sugar
- ¼ cup coconut oil, melted
- Preheat the oven to 325ºF.
- In a large bowl, combine the rolled oats, coconut, pecans, almonds, chia seeds, cinnamon, and salt. Add the cooked red lentils, maple syrup, coconut sugar, and coconut oil and stir until the dry ingredients are all moistened. Spread the granola in an even layer on a large parchment-lined baking sheet and press down gently with the back of a spatula even thin layer.
- Bake for 35-45 minutes, rotating the pan halfway through and stirring it gently to ensure the granola bakes evenly. When it is browned and feels dry to the touch, remove from the oven. If want big chunks of granola, let the granola cool completely before disturbing so it clusters together.
- Store at room temperature in an airtight container.
Before using, cook the lentils until al dente according to package directions and then drain.
Recipe link: http://www.bakerita.com/protein-granola-gluten-free-vegan/