This protein-packed granola is a delicious and nutritious way to use any leftover nuts and seeds. The added crunch of roasted lentils makes for a tasty snack or breakfast topping
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 55 minutes |
| Serves | 750 |
| Cuisine | Other |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper and set aside.
Place the dried lentils in a medium saucepan with the water. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes until the lentils are tender. Drain and dry on a kitchen towel to absorb any excess moisture.
In a large bowl, add the oats, seeds, almonds and any leftover nuts. Add the cinnamon and salt and stir to combine.
In a jug, whisk together the egg white, maple syrup, coconut oil and vanilla extract. Pour into the dry mixture and stir to ensure all ingredients are coated.
Reduce the oven temperature to 150°C, gas mark 2. Spread the granola mixture evenly on the baking tray. Bake for 30-45 minutes, stirring halfway through, or until the granola is golden brown and fragrant.
Let the granola cool completely on the baking tray.
Once cooled, mix in the dried fruits, pistachios and cocoa nibs.
Enjoy it immediately with yoghurt and your favourite toppings or as a crunchy snack. Store the granola in an airtight container for up to two weeks.
