Coconut Cream Overnight Oats & Lentils – Lentils.org

Coconut Cream Overnight Oats & Lentils

  By lentilsorg  

September 2, 2015

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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!

  • Prep: 10 Minutes
  • Cook: 45 Minutes

  • 10 Minutes

    45 Minutes

    55 Minutes

  • Yields: 4
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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.

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

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Nutrition Facts

Serving Size3/4 cup (175 mL)
Calories440
Sodium200 mg
Potassium398 mg
Protein12 g
Cholesterol95 mg
Sugar17 g
Total Fat26 g
Saturated Fat20 g
Total Carbohydrates47 g
Dietary Fiber5 g