Overnight Oats with Coconut Cream & Lentils

Overnight oats – try with any of our Maine Grain Organic Oats – lentils add an extra punch of protein and fiber. Serves 4


1 tsp coconut oil
2 large eggs
1 can (14oz) coconut milk
1 cup and 1 tbsp water
1/3 cup maple syrup
1 tsp vanilla
3/4 cut oats<1/2 cup split red lentils
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp sea salt


  1. Grease a 3 qt casserole dish or 9″ baking dish with coconut oil.
  2. In a medium bowl beat eggs, coconut milk, water, syrup, vanilla, oats, lentils, cinnamon, ginger and salt. Pour into the prepared dish and cover with plastic wrap and refrigerate overnight.
  3. The next day: preheat the oven to 350. Remove the plastic wrap, stir the oats/lentils. Cover with foil or baking lid and bake for 30 minutes. Remove cover and bake another 10-12 minutes or the middle is set.
  4. Serve with a drizzle of maple syrup or cream, fresh fruit, toasted nuts.


Course: Breakfast, Main Dish, Side Dish, Snack

Adapted from: