Cherry Almond Red Lentil Granola Bars
Cherry Almond Red Lentil Granola Bars are soft and chewy bars and packed with nutrients thanks to red lentils.
Servings: 16 granola bars
Ingredients
- 1 cup dry red lentils
- 1 cup oat flour, gluten-free if needed
- 1 cup rolled oats, gluten-free if needed
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 1/2 cup unsalted almonds, chopped
- 1/2 cup dried cherries, chopped
- 1/4 cup flax meal
- 1/4 cup unsweetened coconut flakes
- 2/3 cup almond butter
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup, use 2/3 cup for a sweeter bar
- 1 tablespoon vanilla extract or vanilla bean paste
Instructions
- Combine the red lentils and 2 cups water in a medium saucepan over high heat and bring to a boil. Once boiling, reduce heat to low, cover, and cook for about 10 minutes or until the lentils are just tender. Most of the liquid should be absorbed, but if there is a lot drain them.
- Preheat oven to 350° F. and line a 9x13 baking dish with foil. Spray with cooking spray.
- While the lentils cook add the remaining ingredients to a large bowl. Add in the cooked lentils and stir together until everything is incorporated.
- Pat the mixture evenly into the prepared baking dish. Bake for approximately 25-35 minutes or until the center is firm to the touch and the edges are lightly browned. Allow to cool slightly, then cut into bars. Store the bars in an airtight container for 2-3 days on the counter or wrap them individually and store them in an airtight container in the freezer.
Notes
- The bars will become crumbly if they are stored on the counter for more than a couple days. I highly recommend wrapping them individually in plastic wrap and storing them in a freezer bag or airtight container in the freezer. Let the frozen bar defrost on the counter for 5-10 minutes.
Nutrition
Calories: 254kcal | Carbohydrates: 33g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Sodium: 139mg | Fiber: 5g | Sugar: 13g