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Red Lentil Overnight Oats

Red split lentils and oats are the perfect partners in this overnight oat dish!
Pulses Lentils
Prep Time 5 minutes
Chill Time 12 hours
Servings 3.5 cups
Print Recipe Cook Mode

Nutrition

Serving Size: 0.5 cup (125 mL) Calories: 220 Total Fat: 8 g Saturated Fat: 3.5 g Carbohydrate: 29 g Fibre: 6 g Sugars: 7 g Protein: 10 g Cholesterol: 5 mg Sodium: 80 mg Potassium: 350 mg Iron: 2 mg

Ingredients

  • 1 cup (250 mL) 1% milk, or preferred milk
  • 3/4 cup (175 mL) plain, non-fat Greek yogurt, or preferred yogurt
  • 2 Tbsp (30 mL) unsweetened almond butter (see notes)
  • 1 Tbsp (15 mL) maple syrup
  • pinch of salt
  • 1 1/4 cup (300 mL) dry rolled oats
  • 3/4 cup (175 mL) cooked red split lentils (see notes)
  • 1 Tbsp (15 mL) whole chia seeds
  • zest of 1 lime

Topping

  • 1/2 cup (125 mL) toasted, unsweetened coconut flakes
  • 1 banana, peeled & sliced

Directions

  • In a medium glass bowl, whisk together milk, yogurt, almond butter, maple syrup and salt until fully combined.
  • Stir in rolled oats, cooked lentils, chia seeds and lime zest.
  • Cover, refrigerate and allow to sit overnight.
  • Next day, stir lentil/oats mixture, adjust thickness with more milk as needed. Garnish and serve with sliced banana and toasted coconut flakes. Drizzle with more maple syrup if desired or other preferred fruit. Enjoy!

Notes

  • Peanut butter, tahini, or sunflower seed butter are all great alternatives to almond butter in this recipe.
  • You can make this recipe ahead for the week in mason jars for on-the-go breakfasts. Keep the toppings separate until you are ready to enjoy for best results.
  • This recipe is a great base for all your favourite toppings! Try fresh berries, cut melons, apples or any other in season fruit. Explore varying textures by adding hemp seeds, pumpkin seeds or toasted sunflower seeds.
  • You can make the lentils up to 3 days ahead of time or double the recipe and freeze extra cooked lentils to use when you make this recipe again! To make 3/4 cup (175 mL) cooked red split lentils:
    • Stove top: In a medium pot, bring 1/3 cup (75 mL) dry red split lentils with 1 cup (250 mL) water to a boil. Reduce heat and simmer 5-7 minutes or until lentils soft and cooked through, adding more water as needed. Drain and rinse.
    • Microwave: Combine 1/3 cup (75 mL) dry red split lentils and 1 cup (250 mL) water in a large microwave safe bowl. Cook on high, uncovered for 5 minutes, stir, then cook on high for another 5-9 minutes until lentils are soft and cooked through. Add more water as needed. Carefully remove the hot bowl from the microwave, drain and rinse the lentils.

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