Toasted Coconut Baked Oatmeal

Name: Toasted Coconut Baked Oatmeal
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 8
Ingredients: 2 tbsp flaxseed meal ((to make flax eggs)); 5 tbsp water ((to make flax eggs)); 2/3 cup unsweetened shredded coconut ((divided)); 2 cup old fashioned rolled oats ((gluten-free if GF)); 2/3 cup slivered toasted almonds; 3 tbsp dried fruit ((like blueberries, cherries or cranberries)); 1 tbsp coconut sugar; 1/4 tsp sea salt; 1/4 cup maple syrup; 1 3/4 cup non-dairy milk ((I used 1 cup unsweetened almond milk + 3/4 cup light coconut milk)); 1/4 cup coconut oil ((melted)); Coconut whipped cream; Non-dairy milk; Fruit

By Minimalist Baker · Minimalist BakerPublic

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

Prep: 5 min
Cook: 45 min
Total: 50 min
Servings: 8

Vegetarian

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This recipe was taken from Toasted Coconut Baked Oatmeal · by Minimalist Baker. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 8 people

Cooking for

2 tbspflaxseed meal ((to make flax eggs))
5 tbspwater ((to make flax eggs))
0.67 cupunsweetened shredded coconut ((divided))
2 cupold fashioned rolled oats ((gluten-free if GF))
0.67 cupslivered toasted almonds
3 tbspdried fruit ((like blueberries, cherries or cranberries))
1 tbspcoconut sugar
0.25 tspsea salt
0.25 cupmaple syrup
1.75 cupnon-dairy milk ((I used 1 cup unsweetened almond milk + 3/4 cup light coconut milk))
0.25 cupcoconut oil ((melted))
—Coconut whipped cream
—Non-dairy milk
—Fruit

Steps

1
Preheat oven to 175°C (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 by mixing flaxseed meal and water and let rest for 5 minutes.
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.) Add wet to dry and mix.
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 205°C (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.

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Per portion

Calories: ~84.2 kcal
Protein: ~3 g
Fat: ~8 g
Carbs: ~21.5 g
Fiber: ~0 g
Sodium: ~73.6 mg

6 ingredients still need USDA food links. unsweetened shredded coconut ((divided)), Non-dairy milk, Fruit are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 8-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Eggs
Tree nuts

Partial · 8/14 ingredients linked