Coconut Cream Baked Oatmeal

Have you ever tried Baked Oatmeal? Not only did it take mere minutes for me to throw it together, but my kitchen smelled heavenly as it baked away. This is definitely a dish that can feed a crowd for a brunch or you can do what I did and make one batch to serve twice in one week — just reheat it the second time. This Coconut Cream Baked Oatmeal is a super easy breakfast (or brunch) that's filling and delicious!

Author: Weelicious

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 6 servings

Calories: 362 kcal per serving

Ingredients

1 tsp - coconut oil
2 - eggs
1 small can - coconut milk
⅓ cup - honey
½ tsp - pure vanilla extract
2 cups - water
1 cup - steel cut oats
½ cup - unsweetened coconut
¼ tsp - kosher salt

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.

Nutrition