Description
This vegan lentil oatmeal is a perfect low glycemic breakfast porridge recipe that will keep your blood sugar stable.
P.S. Add soaking time, 6-8 hours.
Ingredients
Scale
- 40g (1.4oz) unhulled lentils
- 30g (1.06oz) oat bran
- 140g (5oz) water
- 100g (3.5oz) soymilk
- 1 tbsp. ground flaxseeds
- ¼ tsp. ginger
- ½ tbsp. mesquite flour
- ½ tsp. cinnamon
- ⅛ tsp Himalayan salt
- ¼ cup (35g) wild blueberries
- ½ tbsp. (5g, 0.2oz) sunflower seeds
Instructions
- Start by soaking the lentils for 6-7 hours (or overnight). Rinse and drain.
- Next, cook soaked lentils and oat bran (uncovered) in water and soymilk until the lentils are tender, about 8 minutes. Stir whenever the oat bran starts to clump up or sticks to the bottom. Add more liquid if necessary.
- When the porridge is cooked, mix in the spices, mesquite, salt, and flaxseeds. Again, add more liquid if the porridge is too thick.
- Finally, garnish with wild blueberries and sunflower seeds.
Notes
This portion has 16 GL points.
See more tips under recipe card.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Method: Stovetop
Nutrition
- Serving Size: 1 serving
- Calories: 352
- Sodium: 56.8mg
- Fat: 10g
- Carbohydrates: 36g
- Fiber: 22.4g
- Protein: 21g
