It was a joy to connect with so many of you, share a little about healthy living, and celebrate one of the Palouse region’s most beloved crops—the humble but mighty lentil.

Our Lentilicious Granola, created by Alan McDonald for HealthMotivate Care, was certainly in the spirit of the festival—but it also showed just how creative lentils can be! Lentils are a wonderful source of plant-based protein, and this tasty granola offers a fun and delicious way to pack more protein into your day.

Whether sprinkled over fresh fruit, enjoyed with plant-based yogurt, or simply eaten by the handful, we hope this recipe inspires you to think beyond traditional lentil dishes and discover new ways to enjoy this versatile little legume.

Thank you for being part of our HealthMotivate Care community! We loved sharing the festival with you and hope you enjoyed it as much as we did. May this recipe bring a little more delicious, nutritious, plant-powered goodness to your table! 

Ingredients:

3 cups lentils that have soaked for 24 hours, drained 
3 cups rolled oats
1 cup chopped walnuts
1 cup sliced almonds
1 cup pumpkin seeds
½ cup ground flaxseed
⅓ cup maple syrup
¼ cup coconut oil, melted
1 tbsp vanilla extract (optional)
1 tbsp orange zest (optional)
1 pinch sea salt (optional)
1 cup dried berries
1 cup coconut
1 cup cranberries
1 cup apricots
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Instructions:

1. Preheat the oven to 300 F.

2. Mix all ingredients (except for dried berries and coconut) in a large bowl. Toss to combine well, then add to a parchment-lined baking sheet.

3. Bake for 50 minutes or until toasted to your liking, stirring the granola 2-3 times to ensure even toasting. Sprinkle the coconut and stir it in on the 3rd stir; bake till finish.

4. 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!