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Lentil Granola Bars

Heart-healthy lentils give an extra fibre boost to these easy, tasty bars.


  • 2/3 cup (150 mL) shredded coconut
  • 2 cups (500 mL) quick-cooking rolled oats
  • 1 cup (250 mL) brown sugar
  • 1/3 cup (75 mL) pellet-like bran cereal
  • 1/2 tsp (2 mL) cinnamon
  • 3/4 cup (175 mL) lentil purée (see tips)
  • 1/2 cup (125 mL) canola oil
  • 1 egg, beaten
  • 1/2 tsp (2 mL) vanilla extract
  • 1/4 cup (50 mL) melted semi-sweet chocolate chips


Preaheat oven to 350°F (180°C). Make sure rack is in centre of oven.

In a medium bowl, mix coconut, oats, brown sugar, cereal, and cinnamon.

Add lentil purée, oil, egg, and vanilla. Mix until dry ingredients are just moistened. Spread over a 10 ½ x 16-inch (25 x 40 cm) nonstick cookie sheet. Bake 30 minutes, or until lightly browned. While bars are still warm, drizzle chocolate over top and cut into 35 bars.


  • Lentil purée: drain and rinse 1 can (14 oz/398 mL) lentils or 1 cup (250 mL) cooked lentils. Place in food processor, add 1/4 cup (60 mL) water and blend until smooth and the consistency of canned pumpkin. Add additional water 1 Tbsp (15 mL) at a time if more moisture is needed to reach the proper consistency. This makes approximately 3/4 cup (175 mL) of lentil purée.


Reviews [1]

I liked it

This is a great recipe that I’ve made a few times. I make these bars for children at a daycare and they really like them! They also smell amazing! One thing that I do differently is I do not add any water to the red lentils when pureeing them. I cook dry red lentils, drain, and add to a food processor. There would likely be a difference in the water that you would need if you used another type of lentil or canned lentils.