Savoury Lentil Granola
Savoury Lentil Granola
Ingredients
- 1 cup cooked lentils, drained
- 50 g chia seeds
- 50 g flax seeds
- 40 g pistachios
- 3 tablespoons kalamata olives, without seeds
- 2 tablespoons rosemary
- 100 ml water
- 2 tablespoons olive oil, optional
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 180
- 2
In a large mixing bowl, combine the drained cooked lentils, chia seeds, flax seeds, pistachios, kalamata olives, rosemary, smoked paprika, garlic powder, and salt. Mix well to ensure all the dry ingredients are evenly distributed.
⏱️ 5 min
- 3
Add the water (about 100ml) and the optional olive oil to the mixture. Stir thoroughly. The flax and chia seeds will begin to swell and create a gel-like consistency, which will act as a binder for the granola.
⏱️ 5 min
- 4
Pour the entire mixture onto the prepared lined baking sheet. Use a potato masher or the back of a spoon to press and stomp the mixture down firmly, crushing everything together slightly to form a more cohesive layer.
⏱️ 5 min
- 5
Bake in the preheated oven at 180°C (350°F) for 35 minutes.
⏱️ 35 min•🌡️ 180
- 6
After 35 minutes, reduce the oven temperature to a lower setting (e.g., 150°C / 300°F) and continue to bake for another 15 minutes, or until the granola is crunchy and golden brown. Turning the oven down helps prevent the lentils from burning too quickly while allowing the granola to crisp up.
⏱️ 15 min•🌡️ 150
- 7
Remove from the oven and let cool completely on the baking sheet. The granola will become even crunchier as it cools. Store in an airtight container.
Kitchen Tools
Nutrition Facts (per serving)
Savoury Lentil Granola
- 1 cup cooked lentils, drained
- 50 g chia seeds
- 50 g flax seeds
- 40 g pistachios
- 3 tablespoons kalamata olives, without seeds
- 2 tablespoons rosemary
- 100 ml water
- 2 tablespoons olive oil, optional
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 180 - 2
In a large mixing bowl, combine the drained cooked lentils, chia seeds, flax seeds, pistachios, kalamata olives, rosemary, smoked paprika, garlic powder, and salt. Mix well to ensure all the dry ingredients are evenly distributed.
⏱️ 5 min - 3
Add the water (about 100ml) and the optional olive oil to the mixture. Stir thoroughly. The flax and chia seeds will begin to swell and create a gel-like consistency, which will act as a binder for the granola.
⏱️ 5 min - 4
Pour the entire mixture onto the prepared lined baking sheet. Use a potato masher or the back of a spoon to press and stomp the mixture down firmly, crushing everything together slightly to form a more cohesive layer.
⏱️ 5 min - 5
Bake in the preheated oven at 180°C (350°F) for 35 minutes.
⏱️ 35 min•🌡️ 180 - 6
After 35 minutes, reduce the oven temperature to a lower setting (e.g., 150°C / 300°F) and continue to bake for another 15 minutes, or until the granola is crunchy and golden brown. Turning the oven down helps prevent the lentils from burning too quickly while allowing the granola to crisp up.
⏱️ 15 min•🌡️ 150 - 7
Remove from the oven and let cool completely on the baking sheet. The granola will become even crunchier as it cools. Store in an airtight container.