Name: Coconut Cream Baked Oatmeal
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tsp coconut oil; 2 eggs; 1 small can coconut milk; 0.333 cup honey; 0.5 tsp pure vanilla extract; 2 cups water; 1 cup steel cut oats; 0.5 cup unsweetened coconut; 0.25 tsp kosher salt

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Coconut Cream Baked Oatmeal

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Instructions

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Instructions

Generously grease a 3-quart casserole or 9-inch square baking dish with coconut oil.

In a medium bowl, beat the eggs, coconut milk, honey and vanilla until smooth.

Add the water, oats, 1/4 cup coconut, and salt. Mix well

Pour the mixture into the prepared pan and cover with plastic wrap. Refrigerate overnight.

In the morning, preheat the oven to 350F.

Remove the plastic wrap and bake the oatmeal for 35-40 minutes or until set in the middle.

Meanwhile, toast the remaining 1/4 cup coconut in the oven on the side, stirring once or twice, for 4-6 minutes or until light golden.

Drizzle the oatmeal with a little extra honey and sprinkle with toasted coconut. Serve hot.

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Tips & Tricks (5)

Toast Your Oats First 🌾
Lightly toast the steel cut oats in a dry skillet for 2-3 minutes before mixing to enhance their nutty flavor and create deeper, more complex taste in your finished bake.
Use Full-Fat Coconut Milk 🥥
Always use canned full-fat coconut milk (not light) and shake it well before measuring to ensure rich, creamy texture and authentic coconut flavor throughout the oatmeal.
Don't Skip the Resting Period ⏱️
Let the assembled batter sit for 15 minutes before baking to allow the oats to absorb liquid evenly, resulting in a more cohesive texture rather than a soupy or dry dish.
Reheat with Coconut Milk 🥛
When reheating leftover portions, add a splash of coconut milk or water and cover with foil to restore moisture and prevent the oatmeal from drying out.
Brown Your Coconut Oil 🍯
Lightly brown the coconut oil before adding to the batter for an elevated, toasted coconut flavor that adds subtle depth and sophistication to your baked oatmeal.