
Lentil Cocoa Granola
This delicious lentil cocoa granola is inspired by the Lentil Cacao Crunchy from Migros. Because it contains lentils, it is particularly rich in protein and more filling. The cacao nibs give it a delicious taste and thanks to the maple syrup it is sweetened in a healthy way. Unlike the inspiration source, this recipe is oil-free. If you use gluten-free rolled oats, it’s even gluten-free. All in all, a healthy breakfast bomb. Bon appetit!

Lentil Cocoa Granola
Equipment
- oven
Ingredients
- 200 g oats, coarse
- 125 g red lentils
- 70 g cacao nibs
- 100 ml maple syrup
- 30 ml coconut oil
- 1 tsp cinnamon
Instructions
- Boil the lentils until al dente (approx. 4 minutes; or ½ of the normal cooking time), drain, place on a baking tray and dry in an unheated oven at convection temperature 175 °C for approx. 15-20 minutes.
- In the meantime, mix the other ingredients in a large bowl.
- When the lentils are dry, add them to the bowl and mix well.
- Spread the granola evenly on a baking tray and bake for approx. 10 minutes at 175 °C convection.
- Leave to cool well on the tray to make it crunchy.
Notes
Nutrition

