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!
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!
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.
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!
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!
Recipe originally posted at A to Zebra Celebrations on January 9, 2014.
More breakfast recipes using coconut oil…