A rustically simple breakfast, baked coconut oatmeal comes together quickly, and lets you cook ahead of time and enjoy multiple breakfasts with no work. Bonus is it’s plant-based and gluten-free (with gluten-free oats) so our youngest could enjoy it as well.
Baked Coconut Oatmeal
- 3 cups rolled oats, divided
- 13.5 ounce can coconut milk, full fat or light
- 1 cup water
- 1/3 cup coconut sugar
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
Preheat oven to 350°. Line a 8×8 or 9×9 glass baking dish with foil, liberally oil with coconut or olive oil.
In a high-speed blender, add 1 cup oats, coconut milk, water, coconut sugar, vanilla, and salt. Process until smooth
Add in the remaining oats to the prepared dish. Pour the mixture over the oats, pressing down the oats to submerge, and gently mix a bit.
Bake for 45 minutes. Remove and let cool for 10 minutes, then pull out using the foil as handles.
Peel back the edges, cut into six squares.
If storing, transfer to a plate, let cool and cover with wrap and chill in refrigerator.
Reheat for 1 minute or until warm, in the microwave. Top with maple syrup or similar, if desired.