Blueberry Baked Oatmeal with Lentils

Baked Blueberry Oatmeal with Lentils from Carrie on Vegan | www.carrieonvegan.com I’m super stoked to share with you that I’ve been selected as the Canadian Lentils Blog Ambassador for the upcoming BlogHer Food ’14 Conference in Miami, FL! I think it’s an absolute perfect match considering that I luuuurve lentils. In addition to being a great source of protein, fiber, and heart-healthy minerals such as folate and magnesium, lentils are so easy to prepare. They don’t require soaking and they generally cook on the stovetop in about 25 minutes, while split red and green lentils can cook in as fast as 10 minutes – now that’s what I call fast food! Baked Blueberry Oatmeal with Lentils from Carrie on Vegan | www.carrieonvegan.com I know I mentioned how versatile this fabulous food is, and, as proof, you should check out the Canadian Lentils recipe listing of desserts using lentils for inspiration; I’m thinking I need to make a dairy-free version of this Lentil Chocolate Cake ASAP. Or, for a more traditional recipe, I really want to try these Vegan Lentil Burgers with the Works by Chef Michael Smith with peanut butter and grated sweet potato.Another recipe that inspired me was this Baked Oatmeal with Berries and Lentils. I made my own version using a sweetened homemade hemp milk, blueberries, cinnamon, currants, oats, and, of course, lentils. My recipe is best started the night before so the liquid can soak overnight. You essentially just stir together the ingredients: Baked Blueberry Oatmeal with Lentils from Carrie on Vegan | www.carrieonvegan.com Pour into a baking dish, cover, and let sit in the fridge for 2-24 hours: Baked Blueberry Oatmeal with Lentils from Carrie on Vegan | www.carrieonvegan.com When you’re ready, just bake and serve: Baked Blueberry Oatmeal with Lentils from Carrie on Vegan | www.carrieonvegan.com The lentils get cooked and almost melted into the final mixture, but it’s fun seeing some of them peeking out when serving: Baked Blueberry Oatmeal with Lentils from Carrie on Vegan | www.carrieonvegan.com Here’s the recipe:

Blueberry Baked Oatmeal with Lentils
 
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • 2 cups old-fashioned rolled oats
  • ¼ teaspoon cinnamon
  • 2 tablespoons dried currants or raisins
  • ⅓ cup red split lentils
  • 1 cup frozen blueberries
  • 2 ½ cups sweetened non-dairy milk such as Vanilla Hemp Milk (see below for recipe)
Instructions
  1. Spray an 8x8-inch glass baking dish with non-stick cooking spray and set aside.
  2. Combine oats, cinnamon, currants or raisins into a medium mixing bowl and stir to combine.
  3. Rinse the lentils and stir into the dry ingredients.
  4. Add the blueberries and non-dairy milk into the mixing bowl and use a spatula to stir.
  5. Pour the mixture into the glass baking dish and place in the refrigerator overnight to set.
  6. In the morning, preheat your oven to 375°F. Take the oatmeal out of the refrigerator and let it sit at room temperature while the oven preheats.
  7. Bake the oatmeal for 40-45 minutes. Serve hot, with a splash of non-dairy milk, if desired.
Vanilla Hemp Milk
 
Author:
Recipe type: Beverage
Serves: 6
Ingredients
  • ¼ cup hemp seeds
  • 2 ½ cups water
  • 4 Medjool dates
  • 1 medium ripe banana
  • ½ teaspoon vanilla extract or seeds of one vanilla pod
Instructions
  1. Combine hemp seeds, water, dates, banana, and vanilla extract or vanilla bean seeds into a high-speed blender. Process for 30 seconds or until combined. Note: if you prefer to use a regular blender, you should soak your dates in hot water for at least 30 minutes to ensure that they get blended completely.

To learn more about Canadian Lentils, please visit the website here, or follow on Facebook or Twitter. Lastly, if you’re going to BlogHer Food, please join in the Canadian Lentils scavenger hunt. Look for the Canadian Lentils sign at the registration desk on Friday 5/16 during the sponsor break at 2:30PM to get started with the first clues for the scavenger hunt. Note: This is a sponsored post by Canadian Lentils, but all opinions are my own.

P.S. Want more of Carrie on Vegan? Connect with me on FacebookTwitterPinterestInstagram, or Google+.

Comments

    • says

      Thanks, Anne! I wish I could take complete credit for putting lentils into oatmeal, but I did see a version on the Canadian Lentils site that I just adapted for my dietary needs. :) It was pretty darned tasty, I must say, and the lentils helped it feel even more substantial. I don’t know about you, but I am HANGRY in the mornings and need a very protein-rich breakfast.

  1. says

    This recipe for baked bb oatmeal w/lentils looks so great and super healthy for breakfast. I will try it in the next few days.

  2. Shelah says

    Hi Carrie,

    This looks great! How would you adapt this recipe to cook on the stovetop instead of baking?

    • says

      That would be a much different dish, Shelah, but you could always just cook the lentils on the stovetop with just enough liquid and then add the oats with some more liquid about 6 minutes before the lentils are done. :)

  3. says

    All your recipes look and sound delicious. We are undergoing a kitsch re-do so in about 4 weeks, hopefully, I will be back hopefully coming up with some great tempeh recipes with pictures.
    By the way for your info. there is a company in Calif. Kite Hill non dairy cheese that has just introduced 3 of their brands into the Whole Food stores in S. california. I can’t wait to try at least one. I am on my 8th batch of the cheddar from Miyoko Schinner’s Artisan Vegan Cheese and it is fantastic! Some of my potluck friends said it tastes so much better than what is currently on store shelves right now. I don’t think many of the “mainline” non dairy cheeses use nut milk. So ask your WF stores if they carry Kite Hill. It would be great to have a conversation about them.
    betsy shipley

    • says

      Thanks, Betsy, and so excited to hear about the progress of the tempeh maker. I have tried Kite Hill! I found it at WF in Santa Barbara. I only tried one flavor and the texture was great, the flavor was a little bland.

  4. says

    Awesome! I just made a huge stash of green lentils for my weekly protein, but I think I’ll give the red lentils a shake-out just for this! :)

  5. says

    Ah, you are amazing Carrie! Gotta make this! I’ve been advised to add more beans and lentils to my diet, so I’m excited to discover ways to use them other than just eating them straight up. I haven’t made lentils in seriously a million years. Bad vegan award goes to me. For some reason I’ve had this idea in my mind that they take a while to cook…so I’m glad I just read this!

    • says

      Thanks, Jenni! I have been really bad about eating my beans lately, but I never tire of lentils. I’m also really loving this dish and finding it holds me over better than plain oats.

  6. Paula says

    I love baked oatmeal and my Dr advised me to include/increase my lentil intake and this looks so yummy. What a great idea. Thanks for sharing.

  7. Jeanne says

    Hi Carrie!
    This recipe looks so interesting I couldn’t wait to try it. I have a glass dish in the refrigerator ready to go in the morning. So glad I had all the ingredients.

    Hugs,
    Jeanne

  8. says

    LOVED the bb oatmeal w/lentils. It is exceptionally wonderful for people who have to get out of the house early in the day, all you have to do is stick it in the oven. Today I officially started a folder marked ‘carrie’ which I will start filling with recipes of yours that are so good. I’m hoping this will turn around my very SAD eating and get me on a better track.

    • says

      Yay!!! So glad you liked it, Judy. You just gave me an enormous smile reading about the folder with my name on it. Just take it one day (or meal) at a time! Xoxo.

  9. Jeanne says

    Hi Carrie!
    I’m sitting here and eating this recipe for breakfast. It turned out great and so easy. It also made the house smell so good this morning.

    Jeanne

  10. Kathleen says

    Hi Carrie – Just came across your website and am loving the recipes. I just put this together. Do you think I can get away with not letting it sit over night?
    Kathleen
    P.S. I am also a ThyCa survivor :)

    • says

      Hi Kathleen! Thanks for the nice note and it’s always great to connect with another thyroid cancer survivor. I do think you could bake this without soaking it overnight. I might have suggested using a bit less liquid, but you might just bake it an extra 10 min or so. Let me know how it turns out!

  11. Emily says

    I just made, and ate this, and it’s absolutely delicious! I used unsweetened almond milk (instead of sweetened hemp) and it still turned out delicious and sweet enough. This is going to be a new regular recipe in my home! Thank you!

  12. says

    This looks interesting! I’m thinking that this might be a nice freezer meal for a friend with a new baby. If I tried that should I cook it some before freezing? Thanks for sharing and for your new advice. This is my first time to your site, but I’m going to be back. I can tell this will be a favorite!!

  13. Cheryl says

    I just found your website and am excited to try this recipe. Would it change the flavor if I used green lentils? (That is all I have on hand)

    • says

      Hi Cheryl! I would probably use either the brown or red lentils, not the green ones, mainly because the green ones tend to stay really firm. Plus…they’re green and wouldn’t look as “normal.” But, if you are solely interested in nutrition and don’t necessarily care about the texture or aesthetics, then give it a go. :)

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