With Summer soon on it’s way, we are finding that oats and porridges are too warm for our sunny mornings so I played around with a few granola recipes and have perfected the ingredients with this wonderful mixture. The lentils are the surprising twist as you don’t even know they are there but they are providing a wonderful protein source and loads of extra fibre. Hope you enjoy it as much as we are!
SURPRISE INGREDIENT GRANOLA
A delicious summery granola with a sneaky twist.
Author: Julie Perks Registered Dietitian
Recipe type: Breakfast, Vegetarian
Ingredients
- 3 cups oats
- ⅔ cup buckwheat
- ½ cup flour OR gluten free all purpose flour
- ⅔ cup pumpkin seeds
- 3 TBSP linseed
- 1-2 TBSP hemp seed (if you don’t have use sunflower seeds)
- ½ cup split lentils (1 cup cooked) *see instructions
- 1 tsp cinnamon
- ½ tsp salt
- ¼ cup melted coconut oil
- ¼ cup maple syrup
Method
- Preheat the oven to 200 degrees C and cook the lentils until just cooked (approx 5-10 minutes).
- Combine the oats, buckwheat, flour, 3 varieties of seeds, cinnamon and salt into a large mixing bowl.
- Add the lentils once cooked and mix well.
- Melt the syrup and coconut oil together and pour into the mixing bowl and mix well till all ingredients are coated well.
- Line a baking tray with baking paper and pour the granola onto the baking paper and level out to cover the tray evenly.
- Place in the oven for 8 minutes. Then remove and let cool for 5-10 minutes (don’t mix – this helps to make clumps).
- Then mix around and cook for another 6 minutes. Then remove and let cool for 5-10 minutes (don’t mix).
- Finally cook for 4-5 minutes – watching so it doesn’t burn.
- Cool completely and store in an air tight container.
- Serve with milk of your choice or yoghurt and fruit for a delicious breakfast.
Notes
To make this Gluten Free – use Gluten free oats and the Gluten Free flour
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