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Ingredients
2 cups water
1 cup red lentils
2/3 cup honey
2 ½ tsp. vanilla extract
2 Tbsp. Canola Oil
2 cups old-fashion Oatmeal
¾ cup Sunflower seeds
¼ cup ground Golden flaxseeds
½ cup slivered almonds
½ cup unsweetened coconut meat
4 Tbsp. 100% natural peanut or almond butter
½ tsp. salt
1 cup dried cranberries
Directions
Simmer lentils in boiling water for 5 minutes or until just tender but still ‘al dente’
Drain lentils, spread on try and allow to cool
Preheat oven to 300
Combine 1/3 cup honey, ½ tsp. vanilla and canola oil in the saucepan you used to cook the lentils, toss lentils in honey mixture
Spread the coated lentils on a baking sheet, bake for 15 minutes, stir and continue baking for 5 minute cycles stirring after each cycle until lentils are honey colored and crunchy
Combine oatmeal, sunflower seeds, flaxseeds, almonds, and coconut meat in a medium- sized bowl. Combine peanut butter, salt, 1/3 cup honey and ½ tsp. vanilla in another bowl, mix until blended.  Combine two mixtures until evenly blended
Oatmeal mixture into a 9×9 inch baking pan and bake 40 minutes. Stir and continue to bake in 10 minutes cycles, stirring after each cycle, until browned to your preference
Mix in dried cranberries

Recipe courtesy of Chef Robin Leventhal