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Coconut Almond Baked Oatmeal {Dairy-Free}

Baked oatmeal is studded with chewy coconut and crunchy toasted almonds for a comforting, nourishing breakfast that can be made ahead of time and reheated on busy mornings!

Coconut Almond Baked Oatmeal ~ a warm, nourishing breakfast that can be baked ahead of time and reheated on busy mornings | FiveHeartHome.comHave you tried baked oatmeal before? It’s a hearty, filling breakfast that’s creamy and chewy at the same time, and this version is enhanced with toasty coconut and crunchy almonds. Baked oatmeal is quick to throw together and it disappears even faster!

Coconut Almond Baked Oatmeal ~ a warm, nourishing breakfast that can be baked ahead of time and reheated on busy mornings | FiveHeartHome.comDuring the chilly months of winter, I like to send my kids off to school with a hot breakfast in their tummies. But there’s not always time on busy mornings to cook something from scratch, and plain ol’ bowls of oatmeal can get kind of boring. That’s why I like to make a big dish of baked oatmeal on the weekends for quick reheating throughout the week.

Coconut Almond Baked Oatmeal ~ a warm, nourishing breakfast that can be baked ahead of time and reheated on busy mornings | FiveHeartHome.comThis happens to be one of my family’s favorite versions of baked oatmeal. It’s enriched with coconut oil and sweetened with maple syrup, and the addition of eggs helps hold it together once baked.

Coconut Almond Baked Oatmeal ~ a warm, nourishing breakfast that can be baked ahead of time and reheated on busy mornings | FiveHeartHome.comFurthermore, the possibilities are endless as far as how you might decide to jazz it up. You can mix other nuts or dried fruit into the oatmeal before baking, or you can serve it with sliced bananas or fresh berries sprinkled on top. I even like to drizzle it with some warm milk or cream before eating…yum!

Coconut Almond Baked Oatmeal ~ a warm, nourishing breakfast that can be baked ahead of time and reheated on busy mornings | FiveHeartHome.comThe next time you find yourself craving a warm, tasty breakfast, I would encourage you to give this Coconut Almond Baked Oatmeal a try! It’s a fun, nourishing spin on regular oatmeal that will to fuel you with energy all morning long. This recipe can easily be doubled in order to make enough to feed a crowd, and it’s even special enough to serve to company!

Coconut Almond Baked Oatmeal ~ a warm, nourishing breakfast that can be baked ahead of time and reheated on busy mornings | FiveHeartHome.comBaked oatmeal is undoubtedly one of my family’s favorite hot breakfasts, whether it’s February or July. I hope it becomes a year-round tradition at your house, too!

Coconut Almond Baked Oatmeal ~ a warm, nourishing breakfast that can be baked ahead of time and reheated on busy mornings | FiveHeartHome.com

Coconut Almond Baked Oatmeal {Dairy-Free}

Yield: 6 servings

Coconut Almond Baked Oatmeal {Dairy-Free}

Baked oatmeal is studded with chewy coconut and crunchy toasted almonds for a comforting, nourishing breakfast that can be made ahead of time and reheated on busy mornings!

Ingredients

  • 2 cups rolled oats
  • ½ cup almonds, chopped (plus additional for garnish, if desired)
  • ½ cup shredded coconut (plus additional for garnish, if desired)
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 cup coconut or almond milk (OR whole/2% milk), at room temperature
  • 2 eggs, at room temperature
  • ¼ cup maple syrup
  • ½ teaspoon vanilla
  • ¼ cup coconut oil, melted and cooled

Instructions

  1. Preheat oven to 350°F. Grease an 8- by 8-inch glass baking dish with coconut oil.
  2. Spread chopped almonds on an ungreased baking sheet and toast for 3 minutes. Add coconut to pan and toast for an additional 7 to 8 minutes or until nuts and coconut are light golden brown. Cool on baking sheet.
  3. In a large bowl, combine oats, almonds, coconut, cinnamon, and salt. In a medium bowl, beat together milk, eggs, maple syrup, and vanilla. Blend milk mixture into oat mixture, and then stir in coconut oil until all ingredients are well combined.
  4. Spread into prepared baking dish and bake for 20 to 25 minutes or until set and light golden brown on top. Allow to cool in the baking dish for at least 5 minutes before slicing. Serve warm with optional garnishes: warm milk drizzled over the top, additional toasted almonds and coconut, dried fruit, sliced bananas, etc.

Notes

The reason the milk and eggs should be at room temperate is because if they are cold, they will cause the coconut oil to resolidify. To quickly warm everything up, I usually just put the whole eggs in a bowl of warm water for a few minutes and zap the milk in the microwave for 20 to 30 seconds.

Reheat oatmeal by placing an individual serving on a plate, drizzling with milk, and then heating in the microwave for about 30 seconds.

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More of our favorite breakfast recipes using coconut oil!

 Chewy No-Bake Granola Bars with Coconut Oil
Chewy No-Bake Granola Bars with Coconut Oil ~ quick and easy to make with all natural ingredients | FiveHeartHome.com

Quinoa Pudding {with Coconut Oil & Maple Syrup}
Quinoa Pudding ~ dariy-free treat featuring superfoods quinoa and coconut milk; tastes like a cross between rice pudding and tapioca | {Five Heart Home}

Nut & Honey Granola
Homemade Nut and Honey Granola ~ with coconut oil

Healthy Whole Wheat & Honey Banana Muffins
Healthy Whole Wheat and Honey Banana Muffins ~ wholesome ingredients including whole wheat flour, coconut oil, yogurt, and honey | FiveHeartHome.com

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I always love hearing from you! ~ samantha {at} five heart home {dot} com

Recipe originally posted at A to Zebra Celebrations on January 9, 2014.

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Comments

  1. Debbie Caraballo says:

    Yummy!! Gotta give this one a whirl for sure…might have to omit the coconut, I’m kinda weird about it. Lol….some things I love it in, some I don’t! Hope you’re having a good week!

    Deb

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      You can totally omit the coconut, Debbie…it’s tasty with or without it! Hope you’ve been staying warm, and glad you stopped by…have a great week! 🙂

  2. This looks so good! Can’t wait to try it!

  3. Ooooh, I love the addition of coconut in oatmeal! Great idea! Pinned 🙂

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks so much, Mariel! I love coconut in just about anything, but I think it’s particularly good in this recipe. 🙂 I’m glad you stopped by!

  4. this is my idea of the perfect meal 🙂

  5. Looks delish…pinned!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks so much, Patti…I appreciate that! And thanks for linking up to M&MJ…we enjoy having you each week. 🙂

  6. Thank you for sharing this recipe. Looks really good. Pinning this for the future.

  7. This sounds delicious! I can’t wait to try it. I have been eating oatmeal a lot more this winter because it has been so cold and also to increase my fiber intake.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks, Kimberlee! I hope you enjoy this recipe. It’s always fun to find a new way to eat an old favorite. 🙂 I love oatmeal year-round, but especially in the winter! I’m glad you stopped by…have a great week!

  8. I can’t wait to try these! You’ve got some fabulous recipes.

    Thank you for making homemade look easy and delicious <3

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      What a sweet comment, Stacey! I love making things homemade, and honestly, I wouldn’t have time in my life to do so if not for quick and easy recipes. So I’m so happy to have an outlet here for sharing them with others! 🙂

      Thanks for stopping by…hope you have a great weekend!

  9. Okay I am with the crowd that loves anything with coconut. I also eat some variation of oatmeal
    several times a week. I have never baked oatmeal. My challenge light is flashing! What I like about this recipe—it’s an everyday type recipe. Not one I have to tuck away for guests.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I agree, Carol…I make this all the time for my boys to eat on school mornings. It’s totally an everyday breakfast, but a really yummy one at that…and you can certainly dress it up for company as well! Hope you enjoy this recipe. Thanks for taking the time to comment! 🙂

      • I have made this recipe and would love to adapt it to one with apples because I have so many. Have you ever tried baked oatmeal with apples? If so can you share your recipe?

        • Samantha at Five Heart Home Samantha at Five Heart Home says:

          Hi Jacqulyn! I haven’t tried this recipe with apples, but I feel sure that it could be easily adapted! If I were going to try it, I’d probably swap out the coconut for extra nuts and use pecans or walnuts instead of almonds (although almonds would still be delicious). I’d probably increase the cinnamon as well, and maybe add a bit of nutmeg. Then I’d toss in a cup or so of diced apples. Just watch the baking time, in case it needs to be tweaked due to the extra moisture from the apples. Like I said, I haven’t tried it, but this is what I would do if I were going to. 🙂 Hope it works if you give it a shot, and enjoy all of your apples!

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