Surprise Ingredient Granola

September 20, 2016

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!

A delicious summery granola with a sneaky twist.
Recipe type: Breakfast, Vegetarian
  • 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
  1. Preheat the oven to 200 degrees C and cook the lentils until just cooked (approx 5-10 minutes).
  2. Combine the oats, buckwheat, flour, 3 varieties of seeds, cinnamon and salt into a large mixing bowl.
  3. Add the lentils once cooked and mix well.
  4. Melt the syrup and coconut oil together and pour into the mixing bowl and mix well till all ingredients are coated well.
  5. Line a baking tray with baking paper and pour the granola onto the baking paper and level out to cover the tray evenly.
  6. Place in the oven for 8 minutes. Then remove and let cool for 5-10 minutes (don’t mix – this helps to make clumps).
  7. Then mix around and cook for another 6 minutes. Then remove and let cool for 5-10 minutes (don’t mix).
  8. Finally cook for 4-5 minutes – watching so it doesn’t burn.
  9. Cool completely and store in an air tight container.
  10. Serve with milk of your choice or yoghurt and fruit for a delicious breakfast.
To make this Gluten Free – use Gluten free oats and the Gluten Free flour

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