{Carrot + Lentil Granola}

How about a wholesome, warmly spiced breakfast option with those garden veggies? We are in heaven over here with our fresh-baked batch of crunchy carrot granola. A perfect use for those winter storage carrots! Combined with tasty nuts, seeds, cooked red lentils, and dried fruit, you wind up with a sweet and satisfying, garden-infused breakfast bowl.

Try this veggie + fruit granola spooned over a bowl of Greek yogurt for a delicious breakfast parfait. (Yum!)

Not a fan of raisins? Swap with other dried fruits, such as dried strawberries, dried cranberries, or dried bananas– OR go fresh and serve up your own bowl topped with fresh berries or fruit slices! Mmm, so good.

Thank you to Emily Mardell over at GetJoyfull blog for this wonderful recipe share, and for always encouraging us with ways to enjoy our food while keeping a balanced and healthy diet.

Have a lovely week everyone!

Print Recipe

Carrot + Lentil Granola

Warm spices, oats, carrots, dried fruits and seeds elevate this granola with next level texture, flavour and crunch! 
Servings: 4 cups
Author: Emily Mardell, RD

Ingredients

  • 1 cup cooked red split lentils
  • 1 cup oats
  • 1 cup grated carrot
  • 1/2 cup brown sugar
  • 2 tbsp honey
  • 1 tsp salt
  • 1/2 tbsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 cup raisins
  • 1/2 cup pumpkin seeds

Instructions

  • Preheat the oven to 350°F (180°C).
  • Combine cooked lentils with uncooked oats in a medium sized bowl. Add carrot, sugar, honey, salt, and spices.
  • Line a baking sheet with parchment paper and spread oat mixture evenly over the surface.
  • Bake for 15 minutes. Stir and bake for another 10 minutes. Mixture will be golden and slightly soft, but as it cools it will become crunchy. 
  • Sprinkle raisins and pumpkin seeds over the cooled granola. Stir to combine.
    Store finished granola in an air-tight container for up to one week.