Toasted Coconut Baked Oatmeal

If you want to add more gluten free and dairy free recipes to your recipe box, Toasted Coconut Baked Oatmeal might be a recipe you should try. One serving contains 472 calories, 10g of protein, and 26g of fat. This recipe serves 6 and costs $1.96 per serving. 550 people were impressed by this recipe. It is brought to you by Minimalist Baker. Several people really liked this side dish. From preparation to the plate, this recipe takes about 50 minutes. Head to the store and pick up slivered almonds, fruit, flax eggs, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is amazing. Similar recipes are Oatmeal Toffee Cookies with Toasted Coconut, Toasted Coconut & Chocolate Chip Oatmeal Cookies, and Chocolate Chunk Oatmeal Toasted Coconut Cookies.

Servings: 6

Preparation duration: 5 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F (176 C) and grease a 2-quart (or similar size) baking dish with coconut oil (or vegan butter).Prepare flax eggs in a medium-size mixing bowl.While the oven is preheating (and isn't quite at 350), add shredded coconut to a bare baking sheet and bake until just slightly golden brown - about 3-4 minutes. Watch carefully as it browns quickly. Set aside.To a large mixing bowl, add oats, almonds, half of the toasted coconut (reserve the rest for serving), dried fruit, coconut sugar, and salt. Stir to combine.Add maple syrup and non-dairy milk to the flax eggs and whisk thoroughly to combine. While whisking, pour in the coconut oil and whisk thoroughly to combine. (NOTE: If the mixture gets clumpy, microwave for 10-20 seconds to re-melt coconut oil. However, it will melt in the oven while baking so it's not a big concern.)Pour oatmeal into prepared dish and bake for 37-40 minutes, or until slightly golden brown and firm in the middle. Then increase heat to 400 degrees F (204 C) and bake 5-8 minutes more to brown the edges and crisp the top.Serve warm with desired toppings, such as coconut whipped cream (or coconut milk or almond milk), extra toasted coconut, and fruit. Best when fresh, though leftovers keep covered in the refrigerator 2-3 days. Reheat in a 350 degree oven, or the microwave.

 

Step by step:

1. Preheat oven to 350 degrees F (176 C) and grease a 2-quart (or similar size) baking dish with coconut oil (or vegan butter).Prepare flax eggs in a medium-size mixing bowl.While the oven is preheating (and isn't quite at 350), add shredded coconut to a bare baking sheet and bake until just slightly golden brown - about 3-4 minutes. Watch carefully as it browns quickly. Set aside.To a large mixing bowl, add oats, almonds, half of the toasted coconut (reserve the rest for serving), dried fruit, coconut sugar, and salt. Stir to combine.

2. Add maple syrup and non-dairy milk to the flax eggs and whisk thoroughly to combine. While whisking, pour in the coconut oil and whisk thoroughly to combine. (NOTE: If the mixture gets clumpy, microwave for 10-20 seconds to re-melt coconut oil. However, it will melt in the oven while baking so it's not a big concern.)

3. Pour oatmeal into prepared dish and bake for 37-40 minutes, or until slightly golden brown and firm in the middle. Then increase heat to 400 degrees F (204 C) and bake 5-8 minutes more to brown the edges and crisp the top.

4. Serve warm with desired toppings, such as coconut whipped cream (or coconut milk or almond milk), extra toasted coconut, and fruit. Best when fresh, though leftovers keep covered in the refrigerator 2-3 days. Reheat in a 350 degree oven, or the microwave.

Nutrition Information:

covered percent of daily need