TOASTED COCONUT BAKED OATMEAL

Look at that crispy edge. You’re gonna want that crispy edge.

Trust me, I ate a circle around the pan to confirm it’s the best part (and it totally is).

This baked oatmeal is the perfect dish for lazy weekends, hosting a house full of guests, or brunch, because it’s quick, easy, and feeds a crowd.

The recipe comes together in about 1 hour, requires just 10 simple ingredients, and is vegan, gluten-free, naturally-sweetened, and vegan butter-free!

Whew, that was a mouthful (but so worth it).

This oatmeal is inspired by a recipe I saw in Real Simple magazine that immediately caught my eye. Only this version is egg-free, and infused with coconut three ways. That’s right THREE: Coconut flakes, coconut milk, and coconut oil.

That’s a lot of coconut, and it’s oh-so-delicious.

You really don’t need much in the way of toppings. In fact, just pour on some almond milk and call it breakfast! But if you wanna get all fancy, coconut whipped cream, figs (or fresh fruit), and toasted coconut make a perfect finishing touch.

I hope you guys love this recipe! It’s:

Simple
Hearty
Wholesome
Coconut-infused
Perfectly sweet
Satisfying
Healthy
& Delicious

This would make a dreamy weekend breakfast, or even one you could make ahead of time and reheat throughout the week for a quicker meal option! It’s especially ideal throughout the winter, especially when hosting guests – it’s the ultimate warming, comfort food.

If you aren’t into coconut, don’t worry! Simply swap out the coconut milk for almond, and the coconut flakes for something that sounds more your style, like chocolate chips (ey-oh)!

Toasted Coconut Baked Oatmeal

 

Prep time

5 mins

Cook time

45 mins

Total time

50 mins

 

Delicious baked oatmeal infused with coconut in three ways: Coconut flakes, milk, and oil. Made with 10 ingredients, naturally sweetened, and perfect for hosting!

Author: Minimalist Baker

Recipe type: Breakfast, Brunch

Cuisine: Vegan, Gluten Free

Serves: 6-8

Ingredients

OATMEAL

• 2 flax eggs (2 Tbsp flaxseed meal (14 g) + 5 Tbsp (75 ml) water)
• 2/3 cup (45 g) unsweetened shredded coconut, divided
• 2 cups (180 g) old fashioned rolled oats (gluten free if GF)
• 2/3 cup (72 g) slivered toasted almonds
• 3 Tbsp (12 g) dried fruit (like blueberries, cherries or cranberries)
• 1 Tbsp (12 g) coconut sugar
• 1/4 tsp sea salt
• 1/4 cup (60 ml) maple syrup
• 1 3/4 cup (420 ml) non-dairy milk (I used 1 cup unsweetened almond milk + 3/4 cup light coconut milk)
• 1/4 cup (60 g) coconut oil, melted

FOR SERVING optional

• Coconut whipped cream
• Non-dairy milk
• Fruit

Instructions

1. Preheat oven to 350 degrees F (176 C) and grease a 2-quart (or similar size) baking dish with coconut oil (or vegan butter).
2. Prepare flax eggs in a medium-size mixing bowl.
3. While the oven is preheating (and isn't quite at 350), add shredded coconut to a bare baking sheet and bake until just slightly golden brown - about 3-4 minutes. Watch carefully as it browns quickly. Set aside.
4. To a large mixing bowl, add oats, almonds, half of the toasted coconut (reserve the rest for serving), dried fruit, coconut sugar, and salt. Stir to combine.
5. Add maple syrup and non-dairy milk to the flax eggs and whisk thoroughly to combine. While whisking, pour in the coconut oil and whisk thoroughly to combine. (NOTE: If the mixture gets clumpy, microwave for 10-20 seconds to re-melt coconut oil. However, it will melt in the oven while baking so it's not a big concern.)
6. Pour oatmeal into prepared dish and bake for 37-40 minutes, or until slightly golden brown and firm in the middle. Then increase heat to 400 degrees F (204 C) and bake 5-8 minutes more to brown the edges and crisp the top.
7. Serve warm with desired toppings, such as coconut whipped cream (or coconut milk or almond milk), extra toasted coconut, and fruit. Best when fresh, though leftovers keep covered in the refrigerator 2-3 days. Reheat in a 350 degree oven, or the microwave.

Notes

*Recipe adapted from Real Simple.
*Nutrition information is a rough estimate for 1 of 8 servings without additional toppings.

Nutrition Information

Serving size: 1/8th of recipe Calories: 297 Fat: 18.7 g Saturated fat: 10.9 g Carbohydrates: 28.4 gSugar: 8.5 g Sodium: 92 mg Fiber: 5 g Protein: 6.1 g

3.5.3208

http://minimalistbaker.com/toasted-coconut-baked-oatmeal/