Savory Lentil Granola: Your New Go-To Homemade Breakfast
Classic granolas are great! But if you, like me, are a fan of savory breakfasts or want to break free from the sweet breakfast routine, then you need to try red lentil granola! It’s a perfect blend of crunch and flavor, making it an ideal start to your day.
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I love incorporating lentils into my meals, but fitting them into my breakfast routine can be tricky. This recipe for homemade lentil granola solved that problem!
It is simple to make, delivers a protein punch, and is a delicious way to fuel my mornings. My recipe combines seeds, spices, and red lentils to create a savory granola.
I enjoy serving this lentil granola with yogurt or sprinkling it over a salad for an added layer of flavor and texture. It’s also great on its own as a quick snack. This versatile recipe is easy to prepare and makes a wonderful addition to my breakfast routine or any meal throughout the day.
Ingredients
Red Lentils: I prefer using red lentils for this recipe because they cook quickly and have a mild flavor that blends well with the other ingredients.
Honey or Maple Syrup: A touch of honey adds a hint of sweetness to balance the savory profile. Feel free to adjust the amount to your taste preference.
Spices: I like to use cumin, paprika, and ginger powder to give the granola a savory kick. This mixture adds a smoky warmth, earthy depth, and subtle warming spice to the granola, creating a well-rounded savory flavor profile.
Salt: Salt enhances all the other flavors, making each ingredient shine. Adjust the amount to suit your taste, but don’t skip it.
Seed and Nut Mix: I use pepitas, sunflower seeds, and cashews for a nice crunch and contrasting textures in the granola. Feel free to substitute other nuts like almonds or walnuts.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Rinse the dry lentils well and add them to a saucepan. Add water and bring it to a boil. Simmer for 3 minutes. Turn off the heat and drain the water. Let the par-cooked lentils cool down slightly.
Step 2: Combine the lentils with the remaining ingredients in a mixing bowl.
Step 3: Line a baking sheet with parchment paper. Spread the mixture on the baking sheet.
Step 4: Bake in the preheated oven for 45-50 minutes or until the lentils are golden and aromatic. Stir 1-2 times in between.
Expert Tips
- Don’t overcook the lentils. Aim for a slight al dente texture. Overcooked lentils will turn mushy and lose their satisfying crunch in the final granola.
- Toasting the lentils after cooking intensifies their flavor and creates a more delightful crunch.
- For a vegan option, substitute the honey with maple syrup or agave nectar in a 1:1 ratio.
- For a spicier kick, replace honey with hot honey.
Serving Suggestions
Enjoy your lentil granola with a generous serving of yogurt for a complete breakfast. But don’t stop at the breakfast bowl! Its unique flavor and texture make it a versatile ingredient that can be enjoyed in a variety of ways.
From adding a protein boost and crunch to salads to creating a surprising and flavorful topping for soups and roasted vegetables, lentil granola is your new go-to for taking any dish beyond the ordinary.
Storage Tips
Store red lentil granola in an airtight container at room temperature for one week or in the refrigerator for up to two weeks. It may become slightly softer over time, but it will still be delicious! You can revive the crunch by toasting it in a preheated oven at 300℉ for 5-7 minutes.
More Lentil Breakfast
- Start your day right with these savory red lentil pancakes! They’re vegan, gluten-free, and oh-so-delicious. Pair them with flavorful cumin-spiced potatoes for a breakfast or brunch that will impress.
- Spice up your breakfast routine with these Easy Savory Chickpea Flour Pancakes! Packed with flavor and protein, they’re a delicious and healthy way to start your day. Plus, they’re naturally gluten-free!
- Upgrade your breakfast routine with this delicious Oats Upma Bowl! This Indian-inspired dish is full of flavor and perfect for meal prepping.
- Craving a savory, vegetarian breakfast that’s more exciting than toast? This Lentil and Egg Breakfast Scramble is a game-changer! It’s the perfect way to fuel your mornings.
If you tried this Red Lentil Granola Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
- 1 cup red lentils
- 2 tablespoons oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon ginger powder
- ½ teaspoon salt adjust as per taste
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- ½ cup cashews
Instructions
- Preheat oven to 300℉. Line a baking sheet with parchment paper.
- Rinse the dry lentils well and add them to a saucepan. Add water and bring it to a boil. Simmer for 3 minutes. Turn off the heat and drain the water. Let the par-cooked lentils cool down slightly.
- Combine the lentils with the remaining ingredients in a mixing bowl. Spread the mixture on the baking sheet.
- Bake in the preheated oven for 45-50 minutes or until the lentils are golden and aromatic. Stir 1-2 times in between. Let the lentil granola cool completely before storing it in an airtight container.
Notes
- Don’t overcook the lentils. Aim for a slight al dente texture. Overcooked lentils will turn mushy and lose their satisfying crunch in the final granola.
- Toasting the lentils after cooking intensifies their flavor and creates a more delightful crunch.
- For a vegan option, substitute the honey with maple syrup or agave nectar in a 1:1 ratio.
Nutrition
