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Coming to today's recipe, keeping with this week's theme of 'Cooking with Coconut', I made this baked oatmeal with coconut milk and blueberries from Vegetarian Times magazine.
This baked oatmeal is so comforting and delicious. It has a crunchy granola like crust with a coconut flavored interior. I absolutely loved how this one turned out. Even my husband who is not an oatmeal fan said he can eat this almost everyday for breakfast :-)
Make sure to cool the dish couple of minutes before serving to give it time to set. I was in a hurry and it didn't slice neatly, but that didn't affect the taste of course.
Baked Oatmeal with Coconut milk and Blueberries
Ingredients:
- 3cups Rolled Oats
- 2cups Light Coconut Milk
- 2tbsp Honey, plus more for serving
- ¼tsp Salt
- ¼tsp Ground Cinnamon
- 1tbsp Egg Replacer powder whisked in 3tbsp water (or use 1 large Egg)
- 1cup Fresh Blueberries, plus more for sprinkling
- 5tbsp Sliced Almonds, plus more for sprinkling
- As needed Greek Yogurt, for serving
- Preheat oven to 375°F. Coat a 8" square baking dish with cooking spray.
- In a medium bowl, whisk the egg replacer mixture with coconut milk, honey, salt and ground cinnamon.
- In a large bowl, combine oats with brown sugar. Pour the coconut mixture over oat mixture and mix to combine. Stir in blueberries and almonds.
- Spread the oatmeal mixture in the prepared baking dish and sprinkle with more blueberries and almonds. Bake for 25~30 minutes or until lightly golden on top and cooked through.
- Serve warm or at room temperature with a drizzle of honey and Greek yogurt, if using.
Also linking this to Valli's 'Cooking from Cookbook Challenge: March -- Week 3'.
