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Coconut Almond Baked Oatmeal (Dairy-Free)

Vegetarian • Gluten free • Serves 6


1 cup Coconut or almond milk
2 Eggs

Breakfast Foods

2 cups Rolled oats


1/4 cup Maple syrup

Baking & Spices

1 tsp Cinnamon
1/8 tsp Salt
1/2 tsp Vanilla

Oils & Vinegars

1/4 cup Coconut oil

Nuts & Seeds

1/2 cup Almonds
1/2 cup Coconut
  • Michelle Caldwell

    Coconut Almond Baked Oatmeal ~ *2 cups rolled oats *½ cup almonds, chopped (plus additional for garnish, if desired) *½ cup shredded coconut (plus additional for garnish, if desired) *1 tsp cinnamon *1/8 tsp salt *1 cup coconut or almond milk (OR whole/2% milk), room temp *2 eggs, room temp *¼ cup maple syrup *½ tsp vanilla *¼ cup coconut oil, melted and cooled ~Preheat oven to 350°F. Grease an 8x8 glass pan w/coconut oil. Spread chopped almonds on ungreased baking sheet, toast 3 min. Add coconut, toast an add'l 7-8 min, until light golden brown. Cool on baking sheet. In lg bowl, combine oats, almonds, coconut, cinnamon, salt. In a medium bowl, beat together milk, eggs, maple syrup, vanilla. Blend milk mixture into oat mixture, stir in coconut oil until all ingredients are well combined. Spread into prepared baking dish bake 20-25 min, until set and light golden brown. Cool in pan at least 5 min before slicing. Serve warm w/optional garnishes: Tips, Tricks, & Variations The reason the milk and eggs should be at room temperate is because if they are cold, they will cause the coconut oil to resolidify. To quickly warm everything up, I usually just put the whole eggs in a bowl of warm water for a few minutes and zap the milk in the microwave 20-30 sec. Reheat oatmeal by placing individual serving on a plate, drizzling with milk, heating in microwave 30 sec.

  • Sally Riley

    Coconut Almond Baked Oatmeal ~ a warm, nourishing breakfast that can be baked ahead of time and reheated on busy mornings |

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