All it takes is some cocoa powder and fresh or frozen cherries and you have delicious, protein-packed Black Forest oats for your morning breakfast on the go!
3/4cup(175 mL) cooked & cooled red split lentils (see notes)
Make it Black Forest!
2Tbsp(30 mL) cocoa powder, plus more for dusting
3cups(750 mL) fresh or frozen pitted cherries
1cup(250 mL) vanilla or plain Greek yogurt
Directions
Whisk together milk, yogurt, banana, peanut butter, maple syrup and salt in a medium-sized bowl.
Add oats and lentils to the bowl and stir to combine, then add cocoa powder and whisk to combine.
Place cherries in a single layer on the bottom of a container, then layer the oat base on top. Cover and refrigerate overnight. Alternatively, distribute cherries between 4 mason jars or cups, layer oat base on top, cover and refrigerate overnight.
When ready to serve, top with Greek yogurt and sprinkle with cocoa powder, if desired. Enjoy!
Notes
Cooking red split lentils is quick and easy! In a medium pot, bring 1/3 cup (75 mL) dry red split lentils (rinsed & drained) and 1 cup (250 mL) water to a boil. Reduce heat and simmer 5-7 minutes or until lentils are soft and cooked through, adding more water as needed. Drain and rinse with cool water and set aside to cool.
3/4cup(175 mL) cooked & cooled red split lentils (see notes)
Make it Black Forest!
2Tbsp(30 mL) cocoa powder, plus more for dusting
3cups(750 mL) fresh or frozen pitted cherries
1cup(250 mL) vanilla or plain Greek yogurt
1
Whisk together milk, yogurt, banana, peanut butter, maple syrup and salt in a medium-sized bowl.
2
Add oats and lentils to the bowl and stir to combine, then add cocoa powder and whisk to combine.
3
Place cherries in a single layer on the bottom of a container, then layer the oat base on top. Cover and refrigerate overnight. Alternatively, distribute cherries between 4 mason jars or cups, layer oat base on top, cover and refrigerate overnight.
4
When ready to serve, top with Greek yogurt and sprinkle with cocoa powder, if desired. Enjoy!
