This creamy TRIPLE COCONUT & CHERRY BAKED OATMEAL is so tasty and easy to make! A filling healthy breakfast made with wholegrain oats, coconut oil, coconut milk, shredded coconut and studded with juicy cherries. This recipe is great year round! Just use frozen cherries instead of fresh to make this in an off-season. Enjoy!
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Serves: 4
Difficulty: 2/10
INGREDIENTS
Wet Ingredients
2 eggs or 2 flax eggs (2 tbsp milled flaxseed + 6 tbsp water) - use flax eggs for vegan oatmeal
1/4 cup agave nectar (alternatively use maple syrup or honey) - use maple syrup or agave nectar for vegan oatmeal
2 tbsp coconut oil (melted and cooled)
1 can (400ml) reduced-fat coconut milk
1 teaspoon vanilla extract
Dry Ingredients
2 cups oats (use GF oats for gluten free oatmeal)
1/2 cup desiccated coconut
2 tsp baking powder
1/4 tsp salt
Mix-ins
3 cups pitted cherries (fresh or frozen)
Toppings:
1/4 cup desiccated coconut
Optional Serving Suggestion:
cherry compote (cooked cherries + sweetener, if needed)
coconut whipped cream
INSTRUCTIONS
Preheat the oven to 180 degrees C (350 degrees F).
Prepare baking dish - spray with cooking spray or grease with vegetable oil.
If making vegan oatmeal, prepare flax eggs: mix 2 tbsp milled flaxseed with 6 tbsp water and let sit in your fridge for minimum 5 minutes to set up and thicken.
In a large bowl, whisk together the wet ingredients until well combined.
Add the dry ingredients to the bowl with the wet ingredients. Mix until combined.
Fold in the cherries.
Pour the oatmeal mixture into the prepared baking dish.
Sprinkle the top with 1/4 cup desiccated coconut.
Bake the oatmeal at 180 degrees C (350 degrees F) for 35 minutes or until the edges are slightly golden brown and center is set. Remove from the oven and let cool for a few minutes.
Portion and serve (with cherry compote if desired) or store in the fridge in airtight container for up to 4 days.
RECIPE NOTES
* Storage: Oatmeal can be made-ahead and stored in the fridge in an airtight container.
* To reheat: Oatmeal can be eaten cold or warm. To reheat the whole baked oatmeal, cover with foil and reheat in a 180°C (350°F) oven for about 20 minutes. For individual portions, bake for 5-10 minutes or simply reheat in the microwave for 1 minute.
To make gluten free: Use gluten free oats.
To make dairy free: The recipe is dairy free.
To make vegan: Use agave nectar or maple syrup instead of honey. Use flax eggs instead of eggs.
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