A vegan, egg-free, dairy-free and gluten-free filling breakfast suitable for the entire family.
Preheat oven to 350 F or 180 C.
Rinse a half cup of red lentils with water in a small pot. Drain the excess water, then refill the pot with about 2 cups of water. Heat the pot on a medium stove fire setting until pot contents are on a gentle boil. Turn down the fire and let cook with a gentle bubbling boil for about 10-15 minutes. Drain the cooked lentils well and set aside in a small bowl.
Mix all the base ingredients together (either the night before or the day of – see my additional notes in the article) and then add in at least 3-4 additional optional ingredients from the list!
Before baking, add a bit more fortified plant-based milk (if the mixture is looking very dry), and stir it in to mix well.
Don’t let the baked oatmeal overcook! Take it out exactly after 30 minutes.
I usually combine all the ingredients together the night before and let it sit in the fridge (this helps to soften the oats and also makes breakfast the next morning easier!). Then in the morning, when I’m preheating the oven, I just add in fresh chopped fruit to the mixture before baking it. That way, breakfast is ready in just about 30-40 minutes in the morning!