Coconut Almond Baked Oatmeal {Dairy-Free}

Coconut Almond 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 with Text Overlay


 

If you enjoy coconut, you'll also love Chocolate Coconut Banana Bread, One-Bowl Coconut Cupcakes, and Coconut Shortbread Cookies!

Have 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!

Served on a White Plate with Fresh Strawberries

During 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.

Close-Up with Garnishes of Almonds and Coconut Flakes

This 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.

Aerial View of Coconut Almond Baked Oatmeal on White Plate with Fresh Berries

Furthermore, 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 with a Drizzle of Warm Milk Served with Fresh Berries

The 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 on a Plate for a Healthy Breakfast

Baked 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!

Close-Up

More Breakfast Recipes Using Coconut Oil

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}

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!
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 352kcal
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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
  • 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

  • Preheat oven to 350°F. Grease an 8- by 8-inch glass baking dish with coconut oil.
  • 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.
  • 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.
  • 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.

Nutrition

Calories: 352kcal | Carbohydrates: 34g | Protein: 8g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 146mg | Potassium: 257mg | Fiber: 5g | Sugar: 12g | Vitamin A: 80IU | Calcium: 122mg | Iron: 2mg
Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!

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

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22 Comments

    1. Hi Margaret! This recipe calls for coconut milk or almond milk, which are plant-based and dairy-free. That being said, you do have the option to sub regular milk, if you prefer. And since eggs come from chickens and contain no milk, they are not considered dairy either. 🙂

  1. 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.

    1. 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! 🙂

      1. 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?

        1. 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!

          1. 5 stars
            After reading your suggestion for adding apple I thought I would give it a try. Turned out great. the only thing I changed was I added one egg and 1/3 cup of apple sauce. Cooked a little longer as suggested. Family loved it

  2. I can't wait to try these! You've got some fabulous recipes.

    Thank you for making homemade look easy and delicious <3

    1. 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!

  3. 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.

    1. 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!

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

    1. 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. 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

    1. 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! 🙂