Winter has always seemed like an endurance sport to me.
I know that there is something about myself to learn in it (like how to be less of a cold-weather whiner) but for the most part I try to close my eyes and wish it away. That’s not working out so well.
If a person has to get up in the dark and cold for a good chunk of the year, it helps to have a warm breakfast to look forward to.
This Baked Oatmeal with Red Lentils is just what a body needs when there’s two feet of snow on the ground and a wind chill of -25 Celsius. (But it’s just as good when the daffodils are out the sun is up before 7 am.)
The addition of cooked red lentils adds some extra nutrition and a great texture to this family favorite. (Use the instructions here for making a batch of red lentil mash to keep on hand for adding to your recipes.)
When I first tried adding the lentils, I have to admit I didn’t tell my kids. It turns out they prefer it this way. I do, too.
Of course, you can eat this any time of day for a nutritious snack. Cut a batch into serving-sized portions and freeze or refrigerate them for whenever you need a quick pick-me-up.
- 3 cups oatmeal
- ¼ cup brown sugar
- 1-1/2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup raisins
- 1-1/2 cups milk
- ¾ cup applesauce
- 1 cup cooked red lentils
- 2 tablespoons vegetable oil
- 2 eggs
- Preheat oven to 350 degrees F.
- Grease a 9x13-inch baking pan.
- In medium mixing bowl, stir together oats, sugar, baking powder, salt and raisins.
- In separate bowl, beat remaining ingredients until thoroughly miixed.
- Stir milk mixture into oatmeal mixture until combined.
- Pour into prepared pan and bake for 25 minutes or until lightly browned and baked oatmeal is firm.
- Serve warm with milk.