Tuesday, September 22, 2015

Coconut Cream Baked Oatmeal

Overnight breakfast using steel-cut oats and coconut milk.  Do I really need to say more?!  I doubled this recipe, and my hope of leftovers was shattered when we all took our first bite.  We topped ours with bananas instead of more coconut.  The texture of the oats was a little bit chewy, which I much prefer to the mushy glop I've ended up with in previous attempts to do steel-cut oats in the crock pot overnight.  

  • 1 teaspoon coconut oil
  • 2 medium eggs
  • 1 small can (5 1/2 ounces) coconut milk
  • 1/3 cup honey, warmed (I used 1/4 cup)
  • 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

  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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