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Vegan Breakfast Lentil and Oat Porridge with Apple, Cocoa, and Yogurt Recipe

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4.1 from 2 reviews

A nourishing and easy-to-make vegan breakfast porridge featuring split red lentils and rolled oats soaked and gently simmered to create a creamy base, enhanced with grated apple, natural sweeteners, and warming spices. Finished with a boost of unsweetened cocoa powder and nut butter for richness, and topped with vegan yogurt for creaminess, this porridge is hearty, wholesome, and perfect for a nutritious start to the day.

Ingredients

Base Ingredients

  • 1/3 cup dried split red lentils
  • 1/3 cup rolled oats
  • 1/3 cup water (or unsweetened nondairy milk), plus extra for soaking and cooking

Flavorings

  • 1 apple, grated
  • 1 tablespoon date syrup (or maple syrup)
  • 1/4 teaspoon Ceylon cinnamon (optional)
  • 3/4 teaspoon vanilla extract (optional)
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon unsweetened peanut butter (or nut or seed butter)

Topping

  • 1/4 cup unsweetened Greek-style vegan yogurt (or yogurt of choice)

Instructions

  1. Soak: Combine the dried split red lentils and rolled oats in a bowl. Cover them with water so the liquid rises about an inch above the ingredients. Place the bowl in the refrigerator and soak overnight or for at least 4 hours to soften the grains and lentils.
  2. Rinse: After soaking, drain the lentils and oats using a fine mesh strainer and rinse them thoroughly with fresh water to remove any residual starch or impurities.
  3. Cook base: Transfer the soaked lentils and oats to a saucepan. Add just enough water or unsweetened nondairy milk to cover the mixture. Simmer over medium-low heat for about 3 minutes, stirring occasionally to prevent sticking.
  4. Add flavor: Stir in the grated apple, vanilla extract, Ceylon cinnamon, and date syrup. Continue cooking for an additional 2 minutes or until the lentils and oats are tender, adding extra water or nondairy milk as needed to achieve a creamy consistency.
  5. Finish gently: Remove the saucepan from the heat and allow the porridge to cool slightly. Then gently fold in the unsweetened cocoa powder and the nut or seed butter to preserve the delicate flavors and prevent separation or curdling.
  6. Serve: Spoon the porridge into a serving bowl and top with the unsweetened Greek-style vegan yogurt or your yogurt of choice for added creaminess and tang.

Notes

  • Soaking the lentils and oats enhances digestibility and reduces cooking time.
  • Use unsweetened nondairy milk such as almond, oat, or soy milk for a vegan-friendly option.
  • Ceylon cinnamon is preferred for its mild flavor and health benefits, but you can omit or substitute regular cinnamon.
  • If you prefer a sweeter porridge, increase the amount of date or maple syrup to taste.
  • To keep this recipe nut-free, substitute peanut butter with seed butter like sunflower seed butter.
  • The yogurt topping is optional and can be replaced with coconut yogurt or omitted entirely.
  • Adjust the thickness by adding more or less liquid during cooking according to your preference.

Find it online: https://bitezly.com/vegan-breakfast-lentil-and-oat-porridge-with-apple-cocoa-and-yogurt-recipe/