Toasted Coconut Baked Oatmeal
Ingredients
The oatmeal
-
2
Tbsp
flaxseed meal
-
5
Tbsp
water
-
⅔
cup
unsweetened shredded coconut
-
2
cups
old fashioned rolled oats
-
⅔
cup
slivered toasted almonds
-
3
Tbsp
dried fruit
-
1
Tbsp
coconut sugar
-
¼
tsp
sea salt
-
¼
cup
maple syrup
-
1¾
cups
non-dairy milk
-
¼
cup
coconut oil
For serving (optional)
-
coconut whipped cream
-
non-dairy milk
-
fruit
Instructions
- Preheat the oven to 350°F (176°C) and grease a baking dish with coconut oil.
- Prepare flax eggs by mixing flaxseed meal and water, then let it rest for 5 minutes.
- Toast shredded coconut on a baking sheet until slightly golden, about 3-4 minutes.
- In a large bowl, combine oats, almonds, half of the toasted coconut, dried fruit, coconut sugar, and salt.
- In another bowl, whisk together the flax eggs, maple syrup, and non-dairy milk, then add melted coconut oil.
- Combine the wet and dry ingredients and mix well.
- Pour the mixture into the prepared baking dish and bake for 37-40 minutes until golden brown.
- Increase the oven temperature to 400°F (204°C) and bake for an additional 5-8 minutes to crisp the top.
- Serve warm with desired toppings.
Nutrition Facts (estimated)
Servings
8
Calories
297
Total fat
18.7g
Total carbohydrates
28.4g
Total protein
6.1g
Sodium
92mg
Cholesterol
0mg
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