Have you ever tried Baked Oatmeal? This Coconut Cream Baked Oatmeal is a super easy breakfast (or brunch) that’s filling and delicious!

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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.

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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!

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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 ToastBreakfast Rice BakeBreakfast Casserole to name a few!

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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

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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!

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Coconut Cream Baked Oatmeal

Have you ever tried Baked Oatmeal? This Coconut Cream Baked Oatmeal is a super easy breakfast (or brunch) that's filling and delicious!
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Servings: 6
Author: Catherine McCord
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time: 8 hours
Total Time 8 hours 55 minutes

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.
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a 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. I create simple, healthy recipes the whole family will love.

Comments

  1. 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.

  2. 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!

  3. 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!

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

  5. 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?)

  6. 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!

  7. 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!

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

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

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

  11. 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?

  12. 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

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