Apricot Oatmeal Walnut Crisp with Red Lentils

A protein-rich, sweet, and satisfying breakfast delight.

Adapted from: Nutrition by Carrie

Prep time: 10 minutes
Chill time: overnight or 8+ hours
Bake time: 45-50 minutes
Servings: 4-6

Ingredients:

• 1 tsp coconut oil

• 2 eggs OR 2 flax eggs (combine 2 tbsp ground flax + 6 tbsp water, mix thoroughly)

• 1 15-oz can coconut milk

• 1 ⅛ cup water

• ¼ cup maple syrup

• 1 tsp vanilla extract

• ¾ cup oats

• ½ cup split red lentils

• 1 cup coarsely chopped unsulfured apricots

• ½ cup coarsely chopped walnuts

• 1 tsp cinnamon

• ¼ tsp ground ginger

• ¼ tsp ground cardamom

• ¼ tsp sea salt

Directions:

Grease a 9-inch square baking dish with coconut oil.

In a medium bowl, beat eggs briefly, then add all remaining ingredients and stir to combine thoroughly. Pour into prepared dish, cover with plastic wrap and refrigerate overnight.

The next morning, preheat oven to 350°F. Remove dish from refrigerator, take off the plastic wrap, give the mixture a stir, and sprinkle some extra walnuts and coconut sugar on the top, if desired. Cover the dish with aluminum foil and bake for 35 minutes. Remove the foil and bake until set in the middle, about 10-15 minutes. Serve warm.