Have you ever tried Baked Oatmeal? This Coconut Cream Baked Oatmeal is a super easy breakfast (or brunch) that’s filling and delicious!
I love this Coconut Cream Baked Oatmea recipe because I can prep it the night before so all I have to do is pop it in the oven in the morning. 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.
You can substitute maple syrup 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! Don’t miss adding tons of toppings like toasted coconut, berries and a drizzle of honey!
Brunch is one of the best meals in my opinion. I love creating recipes for it! Over the years I’ve come up with Blueberry Cream Cheese French Toast, Breakfast Rice Bake, Breakfast Casserole to name a few!
My favorite part about oatmeal is that it’s so versatile and great source of important vitamins, minerals, fiber and antioxidants. There are tons of ways to prep it too which is great. You can make it baked like this recipe or you could make Refrigerator Oatmeal or Oatmeal in the Crock Pot! There’s also a lot of different flavors you can make it like Pumpkin Spice Oatmeal and Berry Delicious Oatmeal.
If you’re wondering what’s for breakfast, Coconut Cream Baked Oatmeal should be high up on your list. Let me know if you make it my tagging me on social media!
Coconut Cream Baked Oatmeal
Ingredients
- 1 teaspoon coconut oil
- 2 medium eggs
- 1 small can (5 1/2 ounces) coconut milk
- 1/3 cup honey
- 1/2 teaspoon pure vanilla extract
- 2 cups water
- 1 cup steel cut oats
- 1/2 cup shredded unsweetened coconut, divided
- 1/4 teaspoon 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.
I made this this morning exactly as the recipe says. It’s the best baked coconut oatmeal I’ve made at home — and I lived in Hawaii for 5 years! Perfect amount of creaminess and set edges. I forgot to make it the night before and just mixed it this morning and popped it in the oven, and it was still fantastic. Thanks for the recipe!
Happy to hear! Thanks for sharing!
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: it’s delicious! Also. It’s a keeper!
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Made it this morning and it was great! It did take quite a bit more baking time and it never really “fully set.” Just wondering if I should take the water down slightly?! I followed the recipe exactly. A keeper.
Did anyone try to make it in a slow cooker?
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
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!
Your additions sound delicious!
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!
I would store in the refrigerator and reheat as desired!
This is a family favorite. How should we store leftovers, on the counter or refrigerator? Thanks!
What’s the age range for this delicious desert?
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?)
I haven’t tried that, but I think it would work.
Can I use refrigerated coconut milk, like So Delicious?
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!
I’ve made this two days in a row now! My family loves it!
This looks really great. Thanks for the post and recipe!
I added fresh blueberries and some walnuts – delicious!
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!
I’m sure it smells heavenly, because it definitely looks heavenly!!
You mentioned to substitute maple syrup for the honey to make it vegan. But…. What about the eggs? Sounds delicious!
Just beautiful! Thank you for this lovely little feature of my cookbook. You’re the best! xxx
Do you think you can make this without eggs? If not, what would you replace them with?
Yes, that is what I do! I use the standard can from Trader Joe’s and just measure out the 5.5 ounces!
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?
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
Delicious looking. Wondering about regular oats vs steel cut?
I like the one from Trader Joe’s!
What brand of coconut milk do you use?
This looks insanely delicious! Thank you for sharing!