Enjoy this novel way to eat lentils at breakfast. Fibre-rich and hearty to keep you fuelled through busy winter mornings

 

Ingredients

  • 1 tsp coconut oil
  • 2 large eggs
  • 1 can (14 oz / 398 mL) coconut milk
  • 1 cup + 1 tbsp (265 mL) water
  • 1/3 cup maple syrup
  • 1 tsp vanilla
  • 3/4 cup steel-cut oats
  • 1/2 cup split red lentils
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp sea salt

Instructions

  1. Grease a 9-inch square baking dish with coconut oil.
  2. In a medium bowl, beat eggs, coconut milk, water, maple syrup, vanilla, oats, lentils, cinnamon, ginger and salt.
  3. Pour into prepared dish. Cover with plastic wrap and refrigerate overnight.
  4. The following morning, preheat oven to 350 F (180 C).
  5. Remove plastic wrap and stir mixture.
  6. Cover with foil and bake for 30 minutes.
  7. Remove foil and bake another 10 to 12 minutes or until set in the middle.
  8. To serve, drizzle oatmeal with a bit more maple syrup and serve with fresh fruit, toasted nuts and seeds.

Servings: 4
Calories/serving: 440
Per serving: 47 g carbohydrate, 5 g fibre, 26 g fat, 200 mg sodium, 12 g protein