Tag Archives: oatmeal

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.

Toasted Maple Almond Muesli

Breakfast is my nemesis. I’m really good at remembering to feed the kids, but not so great at remembering to feed myself. And usually by the time I’ve prepared something for them, the last thing I want to do is take a ton of time to make something for myself. Cereal has been my go-to breakfast, but the cereal aisle at the grocery store annoys me – shelf after shelf of sugar-laden junk with no ‘real’ ingredients, and even in the so-called “healthy” stuff, preservatives galore. What’s a girl to do?

I was browsing foodgawker one day, and saw a delicious looking muesli. And thought, hell, I can make that! The idea of combining my own cereal appealed to my inability to accept recipes as they are, and my constant need to tweak, edit and otherwise change recipes to my fleeting whims. Now, there’s a couple different kinds of muesli out there – this is not a traditional bircher muesli, which is prepared to order and has a higher fruit-to-grains ratio than the more common packaged muesli that we are used to seeing at the grocery store. This recipe is an adaptation of the packaged muesli, made from ingredients that I always seem to have in my pantry. Other recipes involve rye flakes, quinoa flakes, and other stuff I don’t have readily available, and while I thought those might be nice to try I really just wanted to see if this is something I want to eat on a regular basis before spending money on more obscure ingredients. From what I’ve read, this kind of muesli can be served in many ways – quickly prepared with juice, water, milk, yogurt, even coffee mixed in, or soaked in milk overnight. Fresh fruit is also a great addition. How you choose to prepare it is up to you – I did the typical north american cereal thing and just used milk.

Toasted Maple Almond Muesli

1 cup rolled oats
1/2 cup unsweetened flaked coconut
1/4 cup oat bran
1/2 cup sliced almonds
1 Tbsp maple syrup
1/2 cup dried cranberries
1/2 cup raisins
4 dried figs, diced
1/4 cup whole flax seeds

Preheat oven to 350F, and line a rimmed baking sheet with parchment.

In a bowl, combine oats, coconut, bran & almonds. Stir in maple syrup and stir to coat. Spread mixture on baking sheet and bake for 10-15 minutes, until lightly browned. Stir often, as this can burn quickly.

Once oat mixture is toasted, remove from oven and place back in a bowl. Let cool, and stir in the fruit & flax seeds. Store in an airtight container.

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