Monday, May 20, 2013

Chillin' in the Kitchen: Baked Oatmeal with Lentils & Berries

I've had readers ask if I would start posting some recipes of what we eat while we're here in the north and I thought that would be a fun idea! Contrary to what some people may think, it is very possible to eat healthy, from-scratch food without sacrificing taste! Our produce selection at the stores really vary depending on season/weather, so I find it helpful to have frozen and/or canned fruits and vegetables on hand to tide us over in a pinch. Our menu planning is generally centralized around the goal of 5-10 produce servings a day, so I try to make things that use different fruits and vegetables often. I also try to make recipes that keep well in the fridge for a few days, or freeze really well for quick meals later!

Today I'll share with you one of our breakfast favourites, Baked Oatmeal with Lentils and Berries. I'm on a kick where I'm trying to incorporate whole grains into our daily diet - and regular oatmeal every day gets tiring. This recipe is so versatile because you can add whatever you like in it (chocolate chips, different fruits, nuts, fresh fruit or frozen fruit, etc. - everything comes out so good!). The lentils add healthy protein and fiber and you don't even know they're in there. We serve ours warm with a splash of milk and more fresh fruit on top (bananas or fresh berries, sometimes both!). Leftovers reheat perfectly, and you can also freeze and thaw as needed.


Baked Oatmeal with Lentils and Berries
adapted from lentils.ca
Serves 6.

1 1/2 C oats (rolled or quick)
1/2 C dry lentils (green or red)
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 C berries (fresh or frozen)
1/3 C shredded coconut
2 C unsweetened soy milk
1/3 C pure maple syrup
1 large egg
2 Tbsp coconut oil, melted and cooled slightly
2 tsp vanilla

1. Preheat oven to 375
2. Using 8 x 8 square pan, mix together oats, lentils, baking powder, cinnamon, salt and coconut. Scatter berries over top.
3. In separate bowl, combine milk, syrup, egg, coconut oil and vanilla and whisk until combined. Pour over dry mixture and give it a stir.
4. Bake for 40 minutes or until top is golden and oats have set. Serve warm with soy milk and fresh fruit.
5. Will keep in fridge for 2-3 days, or freeze in individual containers for later.

-L

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