Sweet Pumpkin Seed Protein Granola
This easy vegan granola is crazy high in protein, fiber, healthy fats, and of course, crunchy granola clusters! It’s mildly sweet, and perfectly spiced. What makes it high in protein? The secret ingredient... Lentils!
This easy vegan granola is crazy high in protein, fiber, healthy fats, and of course, crunchy granola clusters! It’s mildly sweet, and perfectly spiced. What makes it high in protein? The secret ingredient... Lentils!
- pinch of salt
- 1/2 tsp cinnamon
- 1/2 cup whole wheat flour
- 1/4 cup coconut oil melted
- 1/4 cup chia seeds
- 1/2 cup maple syrup
- 3 cups rolled oats
- 2/3 cup pumpkin seeds
- 1/2 cup unsweetened dried flake coconut
- 2/3 cup buckwheat groats
- 1 cup cooked split red lentils (or 1/2 cup split red len dry)
- 1/4 cup coconut palm sugar
- Carbohydrate 38.8209278380689 g
- Cholesterol 0 mg
- Fat 13.2375403412756 g
- Fiber 7.26645349282961 g
- Protein 8.77041100178406 g
- Saturated Fat 6.01084670461033 g
- Serving Size 1 1 -14 serving (69g)
- Sodium 21.9044166684368 mg
- Sugar 31.5544743452393 g
- Trans Fat 0.991301433751078 g
- Calories 296 calories
Step-by-step
- Preheat oven to 375F. Cook lentils (refer to cooking instructions below.)
- In a large bowl, combine the oats, flour, pumpkin seeds, chia seeds, coconut, buckwheat groats, coconut sugar, cinnamon and salt.
- Add the maple syrup, coconut sugar, melted coconut oil, and cooked red lentils. Mix thoroughly.
- Line a baking sheet with parchment paper and spread the granola into a even layer over the entire surface.
- Bake for 8 minutes. Remove from heat and cool for 5-10 minutes (the longer you allow the granola to cool, the more granola clusters you are likely to have at the end.) Mix and break up the granola before redistributing it evenly.
- Bake for another 6 minutes. Remove from heat and cool for 5-10 minutes. Mix and break up the granola before redistributing it evenly.
- Bake for another 4-5 minutes, or until granola is evenly toasted but not burnt. Watch the granola closely as it tends to burn suddenly and rapidly.
- Cool completely before breaking into clusters and storing in an airtight container.
- Approx. 1/2 cup dry red lentils (split) = 1 cup cooked. Rinse ½ cup dry red lentils (split). Add the lentils and 1 cup of unsalted water to a small-medium sized saucepan. Bring to a boil and boil for 5-10 minutes (until lentils are just tender.)
Standard breakfast cereals rely on commercial extrusion and excessive processing to achieve crunch, whereas homemade granola achieves texture through the direct caramelization of natural sugars and fats across rolled oats and seeds. Incorporating cooked split red lentils into the dry base introduces moisture and plant protein that interacts differently than traditional liquid binders alone. Achieving proper crispness requires understanding how water activity affects starch retrogradation during baking. If you substitute canned lentils for freshly boiled ones, drain them thoroughly on paper towels and weigh out one cup to avoid excess moisture that prevents browning. When scaling this mixture up for larger batches, divide the ingredients across multiple baking sheets rather than crowding a single pan, because steam needs adequate space to escape or the grains will steam instead of roast. Preheat the oven precisely to 375 degrees Fahrenheit to jump-start the dehydration process without scorching the delicate chia seeds. Distribute the batter into a uniform layer on parchment paper to ensure even heat transfer across the entire surface. Intermittent cooling periods between short baking intervals allow steam to vent completely from the interior of the clusters, which is the mechanical secret to transforming soft ingredients into a shatteringly crisp texture. Watch the pan carefully during the final four to five minutes because the high sugar content from the maple syrup creates a steep thermal curve where browning shifts rapidly into burning. Allow the sheet to cool completely at room temperature before storing the finished product in an airtight container to prevent residual condensation from softening the crust.
