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Festive Lentil and Beetroot Brownie Bites
Original recipe: 12 servings · Prep: 15 min · Cook: 55 min · Total: 130 min
By TinyTummyTreats Editorial TeamPublished Apr 30, 2026 | Updated Oct 17, 2026
International
130 mins
easy-to-makemake-aheadfestivelunchbox-friendly
Cooked red lentils, grated beetroot, oats and cocoa baked in a square pan and cooled before slicing. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 55 minutes; additional elapsed time 60 minutes; total about 130 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
55 min
Total
130 min
Servings
12
Difficulty
easy
Cuisine
International
Ingredients
Servings
12
- 1 cup red lentils
- 1 medium (about 150g) fresh beetroot
- 1 cup rolled oats
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Water for cooking 1 cup dry red lentils, using the quantity specified on the lentil package
- 2 tablespoons coconut oil
- a pinch salt
Instructions
-
Preheat the oven to 180 C (350 F). Line an 8-inch square pan with parchment; reserve the 2 tablespoons coconut oil for the batter.
-
Cook the rinsed dry lentils according to their package water quantity and method until tender. Drain thoroughly, then cool before mixing; do not use the former 3/4-cup water allowance.
-
While the lentils are cooking, peel and finely grate the beetroot.
-
In a large mixing bowl, combine the cooked lentils, grated beetroot, unsweetened applesauce, maple syrup, melted coconut oil, and vanilla extract. Stir well until the mixture is smooth and cohesive.
-
In a separate bowl, mix the rolled oats, cocoa powder, baking powder, ground cinnamon (if using), and a pinch of salt.
-
Gradually add the dry ingredients into the wet mixture and stir until fully incorporated into a thick batter. Mix until combined.
-
Transfer the batter into the prepared baking pan and spread evenly with a spatula.
-
Bake for 25-30 minutes, or until edges are firm and a toothpick inserted in the center comes out with a few moist crumbs.
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Allow to cool completely in the pan on a wire rack before slicing into small brownie bites.
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Refrigerate promptly in a covered container for up to 3 days, or freeze portions for up to 2 months.
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Serve as a general cocoa-and-lentil bake; no iron-content or child-acceptance claim is made.
Timing note
Cook, drain and cool lentils before mixing. Bake 25-30 minutes and cool completely before slicing. No complete elapsed time or texture validation is established.
Serving notes
This general recipe does not establish suitability for a particular age or eating ability, or allergy safety.
Ingredient choices
Use the specified ingredients and quantities. Substitutions can change binding and texture and have not been established as equivalent.
Storage
Refrigerate promptly in a covered container for up to 3 days. Reheat only the portion needed until hot throughout.
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