Sprouted Lentil Granola
  • 2cups filtered water
  • 1cup TYH sprouted organic lentils
  • 2/3cup honey
  • 2 1/2teaspoons vanilla extract
  • 2tablespoons Olive or avocado oil
  • 2cups TYH sprouted organic rolled oats
  • 3/4cup TYH sprouted organic sunflower seeds
  • 1/4cup ground organic flaxseeds
  • 1/2cup chopped TYH sprouted organic almonds
  • 1/2cup unsweetened shredded organic coconut
  • 4tablespoons Organic peanut or almond butter
  • 1/2teaspoon sea salt
  • 1cup organic dried cranberries
  1. Simmer lentils in boiling water for 5 minutes or until just tender but still al dente.
  2. Drain lentils well and spread on tray to cool.
  3. Preheat oven to 300 degrees.
  4. Combine 1/3 cup honey, ½ teaspoon vanilla, and oil in the saucepan you used to cook the lentils. Toss lentils into the honey mixture and blend well.
  5. Spread the coated lentils on a parchment-lined baking sheet and bake for 15 minutes. Stir and continue baking in 5-minute cycles until lentils are honey-colored and crunchy. Remove from oven and allow to cool.
  6. Combine oats, sunflower seeds, flaxseeds, almonds, and coconut in a medium bowl. Combine peanut butter, salt, 1/3 cup honey, and ½ teaspoon vanilla in another bowl and blend well. Add peanut butter mixture to the oat mixture and stir until evenly blended.
  7. Spread oat mixture onto a parchment-lined baking sheet and bake for about 40 minutes. Stir after every 10-minutes until browned to your preference. Remove from oven and let cool.
  8. In a large bowl crumble lentil mixture and oat mixture together. Add cranberries and mix well. Store in air-tight container and enjoy as a snack or cereal.