Coconut Cream Overnight Oats & Lentils
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Lentils.org

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Coconut Cream Overnight Oats & Lentils

Prep Time: 10 Minutes

Total Time: 55 Minutes

Servings: 4

Overnight oats are an old standby breakfast that can be prepared the night before. Just pop the pre-assembled casserole in the oven in the morning and you'll have a delicious breakfast waiting for you by the time you're ready for the day!

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 1 tsp (5 mL) coconut oil
  • 2 large eggs
  • 1 can (14oz/398 mL) coconut milk
  • 1 cup + 1 Tbsp (265 mL) water
  • 1⁄3 cup (75 mL) maple syrup
  • 1 tsp (5 mL) vanilla
  • ¾ cup (175 mL) steel cut oats
  • ½ cup (125 mL) split red lentils
  • 1 tsp (5 mL) cinnamon
  • ½ tsp (2 mL) ground ginger
  • ¼ tsp (1 mL) sea salt

Directions

  1. GREASE a 3 quart (3 L) casserole dish or a 9-inch (2 L) 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. Pour into prepared dish. Cover with plastic wrap and refrigerate overnight.
  3. PREHEAT oven to 350°F (180°C) the following morning. Remove plastic wrap. Stir oats and lentils. Cover with foil and bake for 30 minutes. Remove foil and bake another 10-12 minutes or until set in the middle.
  4. TO serve, drizzle oatmeal with a bit more maple syrup and serve with fresh fruit, toasted nuts, and seeds.

Nutritional Information

  • Serving Size: 3/4 cup (175 mL)
  • Per serving:
  • Calories 440
  • Total Fat 26 g
  • Saturated Fat 20 g
  • Cholesterol 95 mg
  • Carbohydrates 47 g
  • Dietary Fibre 5 g
  • Sugar 17 g
  • Protein 12 g
  • Sodium 200 mg
  • Potassium 398 mg
  • Folate 70 mcg

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