Peach Blueberry Baked Oatmeal with Lentils #LMDconnector

baked oatmeal (with lentils!)

Now that we’re in the midst of winter, my mind has turned to hot, filling, comforting meals for every time of day. I’ve been up to my ears in soups and casseroles lately, and while that’s all well and done, this month I wanted to share with you one of my favourite breakfast recipes. Oatmeal is one of my go-to winter breakfasts, and I love it in all its forms (except instant, blech!). Usually at this time of year I gravitate towards apples and maple syrup, but I always keep a stash of frozen fruit from summer’s bounty, and decided that this would be the perfect use. This baked oatmeal is the perfect combination of a little summer freshness (to remind you that winter won’t last forever, even when it seems like it will!), and the hearty warmth that a winter morning requires.

baked oatmeal (with lentils!)

When my friend Julie first posted this recipe, I had to admit, I was skeptical. Lentils? With oatmeal? Is that girl crazy? I have to assure you, she most certainly is not. Truthfully, while the lentils are a nutritional boost, you don’t even notice them in there, which is perfect for picky eaters. They absorb the flavours of everything else around them, and blend in perfectly with the oats.

baked oatmeal (with lentils!)

The best part about this recipe is that it reheats beautifully. I just don’t have time to make myself a hot breakfast on mornings when I’m rushing out the door to get to work, so I toss a little container of this in my bag and take it with me. A minute or two in the microwave as soon as I get to work followed by a drizzle of milk, and I have the hot, delicious, comforting breakfast I so crave on cold winter mornings, especially after standing out in the cold waiting for the bus. Pair it with a cup of tea and that little bit of happy first thing can really start my day off right (and maybe even stave off a case of the Mondays).

baked oatmeal (with lentils!)

Peach Blueberry Baked Oatmeal with Lentils
(adapted from Dinner with Julie)

1 1/2 cup old-fashioned rolled oats
1/4 cup lentils
1 tsp baking powder
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp salt
1/2 cup blueberries {fresh or frozen}
1 cup peach slices {fresh or frozen}
1 banana, sliced
2 cups milk
1/4 cup honey
1 egg
2 Tbsp butter, melted & cooled
1 tsp vanilla

Preheat the oven to 375°F.

All in an 8″ square baking dish, blend together the oats, lentils, baking powder, cinnamon, allspice, and salt. Scatter with blueberries, peach slices and banana slices.

In a bowl, whisk together the milk, honey, egg, butter and vanilla. Pour this over the oats, and give it a bit of a stir to make sure it’s all combined.

Bake for 35-40 minutes, or until golden brown all over and the oats appear done. Scoop out a bowlful and drizzle with cream {or milk}, and enjoy your perfectly heavenly bowl of breakfast lentils.


Disclosure: I am part of the Life Made Delicious blogger program and I receive special perks as part of my affiliation. The opinions in this blog are my own.

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