The rain couldn’t put a damper on the excitement at this year’s National Lentil Festival. HealthMotivate Care was proud to be part of the vibrant celebration that brought the community together in honor of lentils, agriculture, and community.

From the grand parade to live music and cooking demos, the festival was full of energy, we loved engaging with so many visitors. HealthMotivate Care joined in to share the joy of healthy living. Our lentil granola samples were a hit — 750 bite-sized cups flew off the table, proving that healthy snacks can be both tasty and fun!

Thank you to everyone who stopped by, we would love to see you again at our next Dinner with the Doctor or health event!

Stay motivated, eat well, and enjoy the recipe below to recreate the lentil goodness at home!

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Notes

Eat this granola on its own or use it as a yogurt topping, make this recipe nut-free by swapping out the nuts for seeds.
Use coconut oil or olive oil for a lower-calorie version.
Store any leftovers in the pantry for up to 2 months.
Freeze this granola for up to 8 months then thaw on the counter at room temperature.

Lentil Granola Recipe:

Ingredients
2 cups cooked lentils
3 cups rolled oats
1 cup coconut chips
1 cup chopped walnuts
1 cup sliced almonds
1 cup pumpkin seeds
1/3 cup maple syrup
1/4 cup coconut oil, melted
1/4 cup ground flax
1 tbsp vanilla extract (optional)
1 tbsp orange zest (optional)
1 pinch sea salt (optional)
1 cup coconut
1 cup cranberries
1 cup apricots

Instructions

1. Preheat the oven to 300 F.
2. Cook lentils for about 5-7 mins in boiling water (al dente) and strain in a strainer.
3. Mix all ingredients (except for dried berries) together in a large bowl. Toss to combine well,
then add to a parchment-lined baking sheet.
4. Bake for 50 minutes, stirring granola 2-3 times during cooking to ensure even toasting.
5. Remove from the oven and stir in dried berries. Let cool for 10 minutes or so, then store in an
airtight container or large freezer bag in the pantry for up to 2 months. Enjoy!

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