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Red Lentil Overnight Oats

Red split lentils and oats are the perfect partners in this dish! This versatile recipe can be made Sunday night for breakfast all week long or as a delicious option for Sunday brunch. Try different toppings to vary the flavours!

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 tips)
  • 1 Tbsp (15 mL) maple syrup
  • pinch salt
  • 1 1/4 cup (300 mL) dry rolled oats
  • 3/4 cup (175 mL) cooked red split lentils (see tips)
  • 1 Tbsp (15 mL) whole chia seeds
  • zest of 1 lime
  • Topping

  • 1/2 cup (125 mL) toasted, unsweetened coconut flakes
  • 1 whole, ripe banana, 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!

tips

Peanut butter, tahini, pea butter or sunflower seed butter are all great alternatives to almond butter in this recipe.

To make 3/4 cup (175 mL) cooked red split lentils: 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. 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!

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.

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