Breakfast Beans: Lentil Granola

Smoothies, Granola, and a look behind the Curtain

Smoothies and granola just got a makeover. Welcome to lower-cost, smaller-carbon-footprint, and no-blood-sugar-crash breakfast favorites to add to your rotation. I often come out here to showcase outlandish bean affairs, but I’m trying to remember that simplicity can be special—that I don’t need to put pressure on myself or feel a sense of guilt when I’m not reinventing the world of beans with every dish I release.

In recent weeks, I tried to fight the perfectionist feeling and share my smoothie recipe with all of you. What I didn’t realize is that this little blip of “obvious” in my mind would change the way people think about beans (and hopefully smoothies).

Before you turn up your nose in disgust, know that I am not a smoothie person. I have always found them overrated and leaving me hungry. That is where we bring in the beans. These smoothies are rich and creamy—almost milkshake-like—without leaving me ravenous in 90 minutes. Until I made my Blueberry Pie Smoothie and my Dubai Chocolate Smoothie.

Dubai Chocolate Smoothie, since I didn’t capture Blueberry Pie before slurping it

For the Blueberry Pie Smoothie:

• 1 cup frozen blueberries

• 1 cup white beans (drained + rinsed)

• 3 dates (sweetness)

• 2 tbsp sea moss gel (I like this one - Use Bean15 for 15% off)

• 1/2 tsp cinnamon

• 1/8 tsp almond extract

• 1/2 tsp vanilla extract

• Milk of choice to blend (~3/4 cup)

• Pinch of salt

Blend all the ingredients in your blender and serve. I also love this topped with my Maple Lentil Granola.

Ingredients: