Look at that crispy edge. You’re gonna want that crispy edge.
Trust me, I ate a circle around the pan to confirm it’s the best part (and it totally is).
This baked oatmeal is the perfect dish for lazy weekends, hosting a house full of guests, or brunch, because it’s quick and easy and it feeds a crowd.
The recipe comes together in about 1 hour, requires just 10 simple ingredients, and is vegan, gluten-free, naturally-sweetened, and vegan butter-free!
Whew, that was a mouthful (but so worth it).
This oatmeal is inspired by a recipe I saw in Real Simple magazine that immediately caught my eye. Only this version is egg-free, and infused with coconut three ways. That’s right THREE: Coconut flakes, coconut milk, and coconut oil.
That’s a lot of coconut, and it’s oh-so-delicious.
You really don’t need much in the way of toppings. In fact, just pour on some almond milk and call it breakfast! But if you wanna get all fancy, coconut whipped cream, figs (or fresh fruit), and toasted coconut make a perfect finishing touch.
I hope you guys love this recipe! It’s:
This would make a dreamy weekend breakfast, or even one you could make ahead of time and reheat throughout the week for a quicker meal option! It’s especially ideal throughout the winter, especially when hosting guests – it’s the ultimate warming, comfort food.
If you aren’t into coconut, don’t worry! Simply swap out the coconut milk for almond, and the coconut flakes for something that sounds more your style, like chocolate chips (ey-oh)!
If you give this recipe a try, let us know! Leave a comment, rate it (pretty please), and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see your breakfast in action. Cheers, friends!
Toasted Coconut Baked Oatmeal
- 2 Tbsp flaxseed meal (to make flax eggs)
- 5 Tbsp water (to make flax eggs)
- 2/3 cup unsweetened shredded coconut (divided)
- 2 cups old fashioned rolled oats (gluten-free if GF)
- 2/3 cup slivered toasted almonds
- 3 Tbsp dried fruit (like blueberries, cherries or cranberries)
- 1 Tbsp coconut sugar
- 1/4 tsp sea salt
- 1/4 cup maple syrup
- 1 3/4 cup non-dairy milk (I used 1 cup unsweetened almond milk + 3/4 cup light coconut milk)
- 1/4 cup coconut oil (melted)
FOR SERVING optional
- Coconut whipped cream
- Non-dairy milk
- Preheat oven to 350 degrees F (176 C) and grease a 2-quart (or similar size) baking dish with coconut oil (or vegan butter).
- Prepare flax eggs in a medium-size mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes.
- While the oven is preheating (and isn’t quite at 350), add shredded coconut to a bare baking sheet and bake until just slightly golden brown – about 3-4 minutes. Watch carefully as it browns quickly. Set aside.
- To a large mixing bowl, add oats, almonds, half of the toasted coconut (reserve the rest for serving), dried fruit, coconut sugar, and salt. Stir to combine.
- Add maple syrup and non-dairy milk to the flax eggs and whisk thoroughly to combine. While whisking, pour in the coconut oil and whisk thoroughly to combine. (NOTE: If the mixture gets clumpy, microwave for 10-20 seconds to re-melt coconut oil. However, it will melt in the oven while baking so it’s not a big concern.) Add wet to dry and mix.
- Pour oatmeal into prepared dish and bake for 37-40 minutes, or until slightly golden brown and firm in the middle. Then increase heat to 400 degrees F (204 C) and bake 5-8 minutes more to brown the edges and crisp the top.
- Serve warm with desired toppings, such as coconut whipped cream (or coconut milk or almond milk), extra toasted coconut, and fruit. Best when fresh, though leftovers keep covered in the refrigerator 2-3 days. Reheat in a 350 degree oven, or the microwave.