The following is a guest post from Jennifer of Sweet Plantains.
Am I the only one who is always left with that frustrating little half-serving of oatmeal every morning?
Leftover oatmeal has always left me rather confounded…I do have a few ideas up my sleeve for using them up: throwing the last bit into banana bread, blending it in my pancake batter, even saving it for the next batch of oatmeal to stir in at the last few minutes of cooking. But these choices, while frugal and practical, just don’t leave me too excited.
Until now. After an amazing reader told me to try baking my leftover oatmeal, I’ve had such fun creating different recipes of baked oatmeal each week!
Which brings me to this delicious recipe: Coconut Baked Oatmeal – a glorious reincarnation of this week’s leftovers, transformed into a rich, creamy, custardy dish that’s full of delicious coconut flavor.
It’s such a family favorite at our house that it’s become a weekend tradition – I wake up Saturday morning, head to the kitchen, and get it all mixing while my kettle boils for coffee. While we all enjoy a leisurely start to the day, the coconut custard and the oatmeal meld together into a truly satisfying and indulgent breakfast.
This recipe uses coconut balsamic vinegar – an ingredient that’s new to me, but oh, so wonderful! I’ve got to say, when my aunt gave me a set of infused balsamic vinegar’s earlier this year…I was dubious. And a coconut balsamic vinegar? Now that’s just weird, right? Well, as it turns out…no. Not weird. Try delicious. Amazing. Transforming. You will love it!
Coconut Baked Oatmeal
- 3-4 cup cooked oatmeal
- 6 eggs
- 1 cup shredded, unsweetened coconut
- 1/2 cup evaporated cane juice
- 1 1/2 cup heavy cream
- 1/2 tablespoon almond extract
- 2 tablespoon coconut infused balsamic vinegar, or 1 T vanilla extract
- Preheat the oven to 375. Grease a 9 x 13 baking dish.
- Put the oatmeal in the bowl of a stand mixer fitted with a paddle attachment. Stir on low until smooth and clump-free.
- With the mixer on low, add in the eggs one at a time until incorporated. Add in the rest of the ingredients and mix until thoroughly combined.
- Pour the mixture into the prepared pan and bake for 45 minutes, until the center is set but still jiggles a bit when the pan moves.
- Serve warm on it’s own, or topped with lightly sweetened whipped cream or Greek yogurt, and fruit.
About The Author
Jennifer is a stay-at-home, homeschooling mom of four. She is an avid cook, health enthusiast, and lover of all things homemade! At Sweet Plantains she shares original recipes, homeschooling tips, parenting thoughts, and anything else that strikes her fancy. In her spare time she enjoys experimenting in the kitchen, reading nutrition books, and being barefoot outdoors with her little ones!
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