- VE
Coconut Cream Baked Oatmeal
Have you ever tried Baked Oatmeal? Not only did it take mere minutes for me to throw it together, but my kitchen smelled heavenly as it baked away. This is definitely a dish that can feed a crowd for a brunch or you can do what I did and make one batch to serve twice in one week — just reheat it the second time. This Coconut Cream Baked Oatmeal is a super easy breakfast (or brunch) that's filling and delicious!
Ingredients
Instructions
- Step 1
Generously grease a 3-quart casserole or 9-inch square baking dish with coconut oil.
- Step 2
In a medium bowl, beat the eggs, coconut milk, honey and vanilla until smooth.
- Step 3
Add the water, oats, 1/4 cup coconut, and salt. Mix well
- Step 4
Pour the mixture into the prepared pan and cover with plastic wrap. Refrigerate overnight.
- Step 5
In the morning, preheat the oven to 350F.
- Step 6
Remove the plastic wrap and bake the oatmeal for 35-40 minutes or until set in the middle.
- Step 7
Meanwhile, toast the remaining 1/4 cup coconut in the oven on the side, stirring once or twice, for 4-6 minutes or until light golden.
- Step 8
Drizzle the oatmeal with a little extra honey and sprinkle with toasted coconut. Serve hot.
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Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
Per serving
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