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
- 1/4 cup brown sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup raisins
- 1-1/2 cups milk
- 3/4 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.