Curry-Flavoured Lentil and Oat Granola

Curried Lentil and Oat Savory Granola

My mom never bought us sugary breakfast cereals, no matter how much we begged. Our cupboards were crammed with corn flakes, rice krispies, Special K and cheerios. Nothing that strongly influenced the colour of the milk.

I considered her denial of froot loops and cinnamon toast crunch downright unfair. In hindsight, I should have shut my yapper and been grateful that I never went hungry at all, but such is the egocentric worldview of a five-year-old.

I was the type of kid who couldn’t stand floppy cereal saturated with milk. To say I poured milk over cereal is an overstatement – it was more like I lightly drizzled it until the cereal was just dampened, and then I gently tipped each spoonful against the side of the bowl to drain off any excess liquid before bringing it to my mouth.

There was nothing worse than the kids who doused their cereal until the bowl almost overflowed and the flakes lost their crunch and texture, except for the kids who sucked back the leftover milk like an animal.

Used cereal milk? Eww. Eww. Eww. Ewwwwww. Right? No? Just me?

As I began to make dietary changes, I slowly lost my desire for sweet breakfasts (though not my desire for goodies – see exhibit a and exhibit b and exhibit c and exhibit d).

While I adore eating savory, veggie-based breakfasts, I also enjoy the texture and crunch of a good bowl of granola, which is why I decided to attempt a savory version.

You might call this idea crazy. I’m gonna declare it a delicious and nutritious success.

A bowl of this gives you an intense dose of protein, fibre and healthy fats, along with a bunch of useful minerals like magnesium, zinc, potassium and iron, which help us build bones, boost immunity, maintain blood pressure and build energy, respectively.

However, if the notion of downing a bowl of curry-flavoured granola on a Tuesday morning makes you wanna hurl, this recipe also makes a great afternoon snack instead.

Gluten-Free Curry Flavoured Lentil and Oat Granola

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Curry-Flavoured Lentil and Oat Granola
 
Prep time
Cook time
Total time
 
gluten-free dairy-free, vegan, soy-free, egg-free
Author:
Serves: 8
Ingredients
  • 2 cups wheat-free rolled oats
  • 1 cup cashew pieces (to make it nut-free, use sunflower or pumpkin seeds)
  • 1 cup cooked lentils
  • ½ cup unsweetened shredded coconut (I used large flakes, but you could use any size)
  • ¼ cup olive oil
  • 1 tsp curry powder
  • 1 tsp salt
  • 1 tsp maple syrup (optional)
Instructions
  1. Preheat the oven to 300 degrees F.
  2. In a large bowl, combine the oats, cashew pieces, cooked lentils, shredded coconut, curry powder and salt.
  3. Stir in the olive oil and maple syrup, if using. Mix well to ensure the granola is evenly coated with the oil. Taste and adjust the amount of curry powder or salt if necessary.
  4. Bake for 40 minutes, stirring the granola every 10 minutes or so to ensure it cooks evenly.

 

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7 Responses to Curry-Flavoured Lentil and Oat Granola

  1. Amy January 1, 2015 at 11:41 pm #

    I love this recipe! I’m trying to incorporate more oats into my diet but I am a savory breakfast kind of gal. I can’t wait to try this!

  2. Ducktight June 30, 2015 at 7:37 am #

    This looks really interesting. Could you elaborate on what you mean by cooked lentils? Mushy wet red lentils? Dry lightly cooked brown? Caviar lentils that hold their shape?
    Thanks :)

    • Sondi June 30, 2015 at 9:09 am #

      Red lentils would be too mushy for this – I like to use green or brown lentils that hold their shape when cooked.

  3. Margo July 20, 2015 at 4:45 pm #

    Will take your advice and have as an aft. snack. Can’t imagine curry granola with almond milk…It tastes great. You were not alone as a child with your sugarless cereals. We were not allowed cereal with sugar either. Felt isolated when others had it : ( Our parents knew what they were doing!

    • Sondi July 20, 2015 at 5:11 pm #

      I know curry granola and almond milk can be a stretch for some! We certainly had sugar in other ways, don’t get me wrong, just not in our breakfast cereal. :)

  4. Lisa Peloquin September 21, 2015 at 5:57 pm #

    Wow!!! a gluten free kicharee with crunch!!!! I love it!!!!! thank you for sharing…:)

    • Sondi September 21, 2015 at 7:22 pm #

      Ha!! Love your description of this, Lisa. So awesome.