Toasted Coconut Baked Oatmeal
Toasted Coconut Baked Oatmeal is a delicious and hearty breakfast option made with oats and coconut, perfect for busy mornings.
Ingredients
Main Ingredients
- 2 cups rolled oats
- 1/2 cup shredded coconut
- 1/4 cup maple syrup
- 1 cup almond milk Can substitute with other plant-based milk.
- 1/4 cup coconut oil, melted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 cup coconut yogurt for serving (optional) Can add for creaminess.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, mix the rolled oats, shredded coconut, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together the almond milk, maple syrup, melted coconut oil, and vanilla extract.
- Combine the wet and dry ingredients, making sure everything is mixed well.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Bake for about 25-30 minutes or until the edges are crisp and the center is set.
- Let cool slightly before serving. Top with coconut yogurt if desired.
Notes
Allow leftovers to cool completely, then cover with plastic wrap or transfer to an airtight container. Keep in the refrigerator for up to 5 days. Use fresh coconut for a stronger flavor and try adding nuts or seeds for added crunch. This recipe can be varied with dried fruits or chocolate chips.