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!
½cupalmondschopped (plus additional for garnish, if desired)
½cupshredded coconutplus additional for garnish, if desired
1teaspooncinnamon
⅛teaspoonsalt
1cupcoconut or almond milkOR whole/2% milk, at room temperature
2eggsat room temperature
¼cupmaple syrup
½teaspoonvanilla
¼cupcoconut oilmelted 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.