Coconut Baked Oatmeal

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Coconut Baked Oatmeal

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

Ingredients

Directions

  1. Preheat the oven to 375. Grease a 9 x 13 baking dish.
  2. Put the oatmeal in the bowl of a stand mixer fitted with a paddle attachment. Stir on low until smooth and clump-free.
  3. 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.
  4. 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.
  5. Serve warm on it’s own, or topped with lightly sweetened whipped cream or Greek yogurt, and fruit.

Enjoy!

About The Author

About meJennifer 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!

You can find Jennifer on facebookpinterest and twitter

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About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.

11 comments… add one

  • Jan W. November 14, 2013, 4:06 pm

    The Coconut Balsamic Vinegar sounds heavenly! I will do my best to find it, so I can make this recipe ASAP! However, I do wonder if it’s possible to use cooked steel-cut oats? I much prefer the steel-cut oats when I eat oatmeal, so that is what I always have in my pantry. Thanks in advance for your response!

    Reply
    • Jens Sweet Plantains November 15, 2013, 4:29 am

      Yes, you can definitely use steel cut oats – it turns out wonderfully! Sometimes at the end of the week I end up with both rolled and steel cut, and combining the two works out well also.

      Reply
  • kristine08 November 15, 2013, 8:47 am

    I have had problems with coconut flour, which this does not require.
    My husband love oatmeal and coconut, so I am going to give this recipe a try.

    Reply
    • Marie D November 15, 2013, 10:04 am

      Coconut flour is made from coconut ‘meat’… so the unsweetened coconut has the ‘flour’ in it, unless it’s just the amount that doesn’t work for you?

      Reply
  • Wendy November 15, 2013, 9:33 am

    What can I sub the heavy cream for as I am dairy intolerant – coconut milk maybe

    Reply
    • Marie D November 15, 2013, 10:02 am

      I will be using Coconut milk and/or coconut cream to make it dairy free for me.

      Reply
  • Bonnie-Lynn Gillard November 17, 2013, 9:12 am

    these are like haystacks without the cocoa. Will these stay together as cooled bars?

    Reply
  • Natalia November 17, 2013, 11:53 am

    This looks awesome! I’ve been wondering what to do with leftover oatmeal as well. In my mind’s wanderings I even thought of dipping it in chocolate and then realized that chocolate dipped leftover oatmeal will probably not be a winner! But this looks like it will be :)

    Reply
  • Marion December 15, 2013, 9:30 pm

    What can be substituted for evaporated cane juice?

    Reply
    • Krista May 28, 2014, 10:07 am

      Try apple juice concentrate :)

      Reply
  • Kris June 21, 2014, 12:08 pm

    Can this be frozen!

    Reply

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