Black Forest Overnight Oats
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!
- Pulse
- Lentils
- Prep Time
- 10 minutes
- Cook Time
- 8-10 hours chill time
- Makes
- 4 servings
Nutrition
- Serving Size 1/4 of recipe
- Calories 498
- Fat 10 g
- Saturated Fat 3 g
- Cholesterol 10 mg
- Carbohydrate 79 g
- Fibre 13 g
- Sugars 28 g
- Protein 28 g
- Sodium 104 mg
- Potassium 1034 mg
- Iron 5 mg
Ingredients
- 1 cup (250 mL) 1% milk or preferred milk
- 3/4 cup (175 mL) plain Greek yogurt
- 1 ripe banana, mashed
- 2 Tbsp (30 mL) smooth natural peanut butter
- 1 Tbsp (15 mL) maple syrup
- pinch of salt
- 1 1/4 cup (300 mL) dry rolled oats
- 3/4 cup (175 mL) cooked & cooled red split lentils (see tips)
- 2 Tbsp (30 mL) cocoa powder, plus more for dusting
- 3 cups (750 mL) fresh or frozen pitted cherries
- 1 cup (250 mL) vanilla or plain Greek yogurt
Oat Base
Make it Black Forest!
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!
tips
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.
Reviews [0]