You may have noticed from my past posts, but I love love love crunchy snacks. My all-time obsession food is granola! Well, if I buy store-bought granola, I end up eating like four times the serving requirement and that’s like more than 3/4ths of my daily calorie intake, which is ultimately a problem since I eat granola everyday. So, I started to experiment with making homemade granola since I’m home from college for the summer. Today, I made one that has a blend of Indian spices so it’s has a nice zesty spice to it. If you like salty, sweet, and spicy snacks, this recipe is perfect for you because it is a blend of them all! I used lentils instead of your atypical oats and made it coconut flavored! I’m also going to try out making a different recipe for granola with actual oats later on today so look out for that recipe too! This recipe is really simply but delicious – the lentils give you the crunchiness of granola, but give you a healthy dose of protein as well. Moreover, coconut is just a beautiful fruit and flavor in general. It works really well with the spicy zest, balancing it out with a nice blend of sweetness, so I highly recommend you use that combination if you like savory snacks! Lastly, I added some ground flaxseed since I didn’t have whole flaxseeds, but really wanted to add some healthy omega-3 fatty acids to the recipe so that worked out perfectly. Let me know how you like this if you try it out! 🙂 It’s really perfect for like a breakfast side or an afternoon snack with some hot tea, and the best part is that it’s an easy on-the-go snack too that you can pack and enjoy whenever you want some zesty crunchiness!
Yields 6 – 8 Servings
Serving Size: 1/2 cup
2 cups red lentils, soaked overnight
1 cup shredded coconut flakes
1 tsp cinnamon powder
2 tbsp ground flaxseed
2 tbsp extra-virgin coconut oil, melted
1 tsp masala powder or 1 tsp curry powder
3/4 – 1 tsp salt
**Other possible add-ins: raisins, dried cranberries, chocolate or carob chips, nuts, granola, dried fruit (berries, bananas, peaches, apricots, etc.)
1. Preheat the oven to 350 F.
2. Mix all of your ingredients together in a mixing bowl. Feel free to add any other ingredients you want (I suggested some other add-ins above).
3. Spray a pan with PAM or line with some oil. If you have a nonstick pan, you don’t have to spray it. Another option is lining your pan with some parchment paper. All these options will work – you just want to make sure your lentils don’t stick to the pan.
4. Bake for 20 minutes. Remove the pan and mix around the granola so it doesn’t get burnt.
5. Bake for another 10 minutes. Remove and let the granola cool for about half an hour. Store in an airtight container (it will last fresh up to a month!). Enjoy whenever!