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!
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.
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