Ingredients
- Dried brown lentils 100g
- Spinneysfood Bottled Drinking Water 350ml
- Rolled oats 100g
- Pumpkin seeds 50g
- Sunflower seeds or any leftover seeds 50g
- Flaked almonds 50g
- Pecan nuts or other leftover nuts 50g
- Spinneysfood Fine Cinnamon ½ tsp
- Spinneysfood Fine Sea Salt ½ tsp
- Egg white 1, large
- Spinneysfood Pure Maple Syrup 4 tbsp
- Coconut oil 4 tbsp
- Vanilla extract 1 tsp
- Cranberries 30g, dried
- Spinneysfood Dried Apricots 30g
- Pistachios 30g, slivered
- Cocoa nibs 1 tbsp
- Spinneysfood Greek Yoghurt 200g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Leftover lentil, seed and nut granola
Other 15 Mins Prep · 55 Mins Cook
- Preheat 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.