Description

This baked oatmeal is delicious, easy to make and feeds a crowd. Can easily be assembled the night before, refrigerated, and baked fresh in the morning, or make ahead of time and have breakfast ready to go for the week!

Ingredients

Scale

1 tablespoon coconut oil, or other oil of choice
2 cups whole rolled oats (use certified gluten-free, if needed)
1/2 cup coconut flakes, sliced almonds, walnuts, or other nut/dried fruit of choice, optional
2 tablespoons chia seeds or ground flaxseed
1 teaspoon ground cinnamon
pinch of salt
2 cups almond milk or other milk of choice, plus extra for serving
1/2 cup water, or additional milk of choice
1/4–1/3 cup maple syrup, coconut nectar, honey (not vegan) or other sweetener of choice, plus extra for serving (use more or less, to taste)
2 1/2 cups mixed fresh or frozen fruit of choice (I used a combination of strawberries, raspberries, blackberries, and blueberries)

Instructions

Preheat oven to 375ºF. Lightly grease an 8 or 9-inch square baking pan with coconut oil and set aside.
In a large bowl, combine together oats, coconut, chia seeds, cinnamon, and salt. Mix in milk, water, sweetener, and fruit.
Pour oat mixture into greased pan and bake for 40–50 minutes, until oatmeal is set. Serve with additional milk, maple syrup, or coconut whipped cream* (optional). Refrigerate leftovers for up to 4–5 days.
To reheat, mix in a little more milk, cover, and microwave 1–2 minutes, until warm. Alternatively, you can combine baked oatmeal with a little extra milk and heat in a small saucepan on the stove for a few minutes.

Notes

Coconut whipped cream: Refrigerate a can of full-fat coconut milk overnight. After it has chilled, remove the firm coconut cream from the can and place into a small mixing bowl. Discard water or save for another use. Add 2–3 teaspoons maple syrup or other sweetener of choice to cream and beat with a wire whisk or hand mixer until fluffy.

Cook Time: 45 mins
Category: Breakfast, Gluten-Free, Vegan