I am a big fan of dessert for breakfast, but sometimes I want to feel like I’m making a grown-up breakfast decision. This recipe blurs the line between oatmeal and carrot cake. It is warm, spicy, and just the right amount of sweet. It also has enough protein and fibre to get you through a chilly autumn morning.

I suggest serving this with a dollop of yogurt for breakfast or a scoop of ice cream for dessert (or with a scoop of ice cream for breakfast – I won’t tell if you don’t).

Makes: about 6-8 servings

Ingredients:

• 1 1/2 cups quick oats
• 1/4 cup red lentils
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 2 cups milk (I used oat milk, just use whatever kind you have handy)
• 1 tsp vanilla
• 1 1/2 cups grated carrots
• 3/4 cup raisins
• 3/4 cup chopped walnuts

Directions:

1. Preheat oven to 350 degrees f
2. Lightly oil or butter an 8×8″ baking dish (try for a deep one)
3. In a large bowl, stir together oats (1 1/2 cups), lentils (1/4 cup), cinnamon (1 tsp), ginger (1 tsp), nutmeg (1/4 tsp), and salt (1/4 tsp)
4. To the dry ingredients add milk (2 cups), vanilla (1 tsp) and grated carrots (1 1/2 cups) and stir in
5. Add raisins (3/4 cup) and walnuts (3/4 cup) and stir in
6. Pour into prepared baking dish and bake for 35-40 minutes, until it starts to crisp around the edges (but see notes)

Notes:

• The raisins and walnuts are completely optional. You can substitute other kinds of dried fruit or nuts, or just leave them out altogether, this is the joy of being the chef!
• Double check that the lentils are cooked through before you call this done, or be prepared to spend some quality time with your dentist.