Coconut Cream Baked Oatmeal

Coconut Cream Baked Oatmeal from weelicious.com

I’ve been buying cookbooks since I was in my teens, an activity that, as the years have gone by, has turned into a bit of a compulsion. Whenever I’m in a bookstore I feel like I can’t leave without a big stack of beautiful new cookbooks to compliment my already-out-of-control collection. I love food photography, trying out new recipes and reading different chefs' stories and headnotes about what they do and how each of their recipes were created. As hard as it’s been to break my cookbook obsession, after maxing out the bookshelves in my house I realized I might need to take a break.

Coconut Cream Baked Oatmeal from weelicious.com

These days I try to be a bit more selective when choosing what to add to my library, but when I saw a copy of Brown Eggs and Jam Jars I was totally smitten. Not only is the author, Aimee Wimbush-Bouque, one of my favorite food bloggers with her brilliant site Simple Bites, she's also one of the most authentic writers and a fantastic mother who gets her kids involved in everything food-related, from gardening to preserving to cooking. She’s the real deal.

Coconut Cream Baked Oatmeal from weelicious.com

It was quite a challenge figuring out what recipe from the book to try first, but her Coconut Cream Baked Oatmeal sounded so unbelievably luscious (and easy to make) that I couldn’t resist. 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.

Coconut Cream Baked Oatmeal from weelicious.com

I followed Aimee’s recipe to a tee, but you can substitute maple syrup (one of her favorite ingredients as you will discover in the book) for the honey if you want to make this dish vegan. You can also top your oatmeal with a touch of cream to make it extra decadent and delicious. No matter how you make it, this divine dish will warm everyone’s heart and tummies in your house!

Coconut Cream Baked Oatmeal from weelicious.com

Coconut Cream Baked Oatmeal from weelicious.com

Coconut Cream Baked Oatmeal from weelicious.com

Coconut Cream Baked Oatmeal from weelicious.com

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Coconut Cream Baked Oatmeal (serves 4)

Prep Time: 1440 mins Cook Time: 40 mins

dairy free

Ingredients

  • 1 teaspoon coconut oil
  • 2 medium eggs
  • 1 small can (5 1/2 ounces) coconut milk
  • 1/3 cup honey, warmed
  • 1/2 teaspoon pure vanilla extract
  • 2 cups Water
  • 1 cup Steel Cut Oats
  • 1/2 cup shredded unsweetened coconut, divided
  • 1/4 teaspoon Salt

Preparation

1. Generously grease a 3-quart casserole or 9-inch square baking dish with coconut oil.
2. In a medium bowl, beat the eggs, coconut milk, honey and vanilla until smooth.
3. Add the water, oats, 1/4 cup coconut, and salt. Mix well
4. Pour the mixture into the prepared pan and cover with plastic wrap. Refrigerate overnight.
5. In the morning, preheat the oven to 350F.
6. Remove the plastic wrap and bake the oatmeal for 35-40 minutes or until set in the middle.
7. 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.
8. Drizzle the oatmeal with a little extra honey and sprinkle with toasted coconut. Serve hot.
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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26 comments

  • Alex

    This looks insanely delicious! Thank you for sharing!

    leave a comment

  • Sapatel

    What brand of coconut milk do you use?

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    • McCord

      I like the one from Trader Joe's!

      leave a comment

  • April

    Delicious looking. Wondering about regular oats vs steel cut?

    leave a comment

    • Meredith Gabriel

      I made with regular oats and it tasted great! Also, I too only had a 16oz can of coconut milk and had to half the can. Full fat coconut milk tends to separate the liquid from the fat, so I had to eye ball the best I could. I ended up only use about 1 cup of water verse 2 cups due to the coconut milk liquid. It was delicious ! Hope this helps

      leave a comment

  • Jennifer

    I've never seen a 5oz can of coconut milk. I assume I can just sub in around 1/2 to 2/3c coconut milk from a standard 15ish oz can?

    leave a comment

    • McCord

      Yes, that is what I do! I use the standard can from Trader Joe's and just measure out the 5.5 ounces!

      leave a comment

  • Sarah

    Do you think you can make this without eggs? If not, what would you replace them with?

    leave a comment

  • Aimee Simple Bites

    Just beautiful! Thank you for this lovely little feature of my cookbook. You're the best! xxx

    leave a comment

  • Tabitha

    You mentioned to substitute maple syrup for the honey to make it vegan. But.... What about the eggs? Sounds delicious!

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  • Gaby

    I'm sure it smells heavenly, because it definitely looks heavenly!!

    leave a comment

  • Pamela S

    I made this last night and baked it this morning, as did a friend on Facebook. We both (and our families!) had the same reaction: OMG it's delicious! Also: It's a keeper!

    leave a comment

  • Rrdlaw

    I added fresh blueberries and some walnuts - delicious!

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  • Elizabeth

    This looks really great. Thanks for the post and recipe!

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  • Angela

    I've made this two days in a row now! My family loves it!

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  • Ella

    I made this for my 9 month old this morning and we can't get enough! I added some cinnamon (for good measure) and skipped the coconut shreds and will absolutely be making this again and AGAIN!

    leave a comment

  • Carrieskids

    Can I use refrigerated coconut milk, like So Delicious?

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    • Catherine McCord

      I haven't tried that, but I think it would work.

      leave a comment

  • CathyP

    I think the 5.5 oz can of coconut milk is the kind you find in the drink mixer aisle. (Coco Lopez is a brand I remember from college - is that still around?)

    leave a comment

  • Sweetchick718

    What's the age range for this delicious desert?

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  • Katie

    This is a family favorite. How should we store leftovers, on the counter or refrigerator? Thanks!

    leave a comment

    • McCord

      I would store in the refrigerator and reheat as desired!

      leave a comment

  • Sarah

    I made this a bit more calorie-rich by using light coconut milk instead of water and added chia seeds and pecans. (I'm a nursing mom so need the calories and the ease of something I can reheat throughout the week.) The house smelled INCREDIBLE while it baked and it was absolutely delicious. This is a new go-to recipe for me. I might add some dried fruit next time (maybe mango) to give it a tart component but this was great. Thank you!

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    • McCord

      Your additions sound delicious!

      leave a comment

  • Ashley

    What brand of coconut milk do you use? I could not find anything smaller than the 13 oz can, so I used half of that and then cut the water by about 1/2 cup. Even so, it still came out a tad soupy and I had to cook much longer than the suggested time. I would love to know if there is a specific brand of coconut milk that you use so I could follow the recipe a bit more closely next time. Thanks!

    leave a comment

    • McCord

      I use the coconut milk from Trader Joe's! It is also a 13 ounce can so when I made this recipe I measured out the 5.5 ounces. This recipe was written by Aimee Wimbush-Bouque for her cookbook Brown Eggs and Jam Jars. :) http://astore.amazon.com/weelicious-20/detail/0143193392

      leave a comment