TOASTED ALMOND & COCONUT BAKED OATMEAL
PREP TIME: 15 MINUTES
COOK TIME: 40-45 MINUTES
MAKES: 8-10 SERVINGS
3/4 cup sliced almonds
1/2 cup finely shredded coconut
2 cups thick rolled oats
1 t ground ginger
1/2 t salt
1 cup blueberries (fresh or frozen)
2 2/3 cups light, unsweetened coconut milk (we used two 13.5 oz cans of Native Forest Organic Unsweetened Light Coconut Milk, and had a little left over for serving)
1/2 cup maple syrup
1. Preheat oven to 350°F. Oil a 12” cast-iron skillet or a 9” x 13” baking dish.
2. In a dry skillet over medium heat, toast almonds and coconut until coconut turns golden brown; stirring frequently. Remove from heat and add to a medium bowl.
3. Add oats, ginger, and salt; mix well and pour into prepared skillet. Scatter blueberries over the top.
4. In another medium bowl, whisk coconut milk, eggs, and maple syrup together. Pour over oatmeal mixture, gently stir to combine. Bake for 30-35 minutes, or until oats have set in the center. Serve with coconut milk and maple syrup.
Preheat oven to 350°F. Oil a 12” cast-iron skillet (or a 9” x 13” baking dish), If needed. Add 3/4 cup almonds to a dry skillet.
Add 1/2 cup finely shredded coconut.
Toast almonds and coconut over medium heat until coconut turns golden brown; stirring frequently.
Remove from heat and add to a medium bowl.
Add 2 cups thick-rolled oats.
Add 1 t ground ginger.
Add 1/2 t salt.
Mix well and pour into prepared skillet.
Scatter 1 cup blueberries over the top.
Add 2 2/3 cups light, unsweetened coconut milk (we used two 13.5 oz cans of Native Forest Organic Unsweetened Light Coconut Milk, and had a little left over for serving) to a medium bowl.
Add 2 eggs.
Add 1/2 cup maple syrup.
Whisk to combine.
Pour over oatmeal mixture.
Gently stir to combine. Bake for 30-35 minutes, or until oats have set in the center.
Serve with coconut milk and maple syrup.
Oh man, does this look fantastic! As a lover of oatmeal for breakfast, this recipe is a must try for me. I’ve been creating my own dry mixed oatmeal with various nuts, dried fruits and spices which is an easy morning fix with minimal cooking. However, your recipe is so different that this oatmeal lovin’ Farmgirl has got to give it a whirl.
Yummmmmm! I am going to have to try this! 🙂
So does this come out more as a solid, non-slimy consistency. I can’t eat oatmeal because of the gooey, slimy consistency with milk, etc. This looks as though it would be kind of crunchy instead? Maybe more like a granola? I could handle that. I want to eat oatmeal because it is so good for you. Thanks,
Hi Susan, I ate some of it later from the pan after it had cooled off and there was none of the “slimy” you talk about. It was so good I couldn’t quit nibbling and I’d just eaten.
You really pushed my ‘like’ button with this. I love both oatmeal and blueberries! I plan to be smelling this in my kitchen soon. Thanks.
Do you have nutrition info for this? There are so much good stuff in this but it would be helpful to know the fat and fiber content along with the calorie count. Weight Watchers, you see.
So believe in your philosophy of getting back to the land and being “natural” in all!
Keep up the good work!
I’m sure there’s an app for that so you can plug in amounts from the recipes that interest you and calculate for your specific purposes. It seems everyone has something different they’re shooting for.
Ah if only I had a phone I could do that on. I have one of those dumb phones. : ) But you are right I can calculate each ingredient to come up with that. Thank you.
Wondering about the coconut milk? Is there a difference between the canned coconut milk and say the cartons like the “Silk” brand?. Thinking there must be a reason you chose the canned coconut milk?! Thanks
Yes, there’s a big difference. You have to use what we recommended.
Can’t wait to try this – Almonds, coconuts, and blueberries are some of my favorite foods. I also LOVE the purple napkin in the photo 🙂
Made this recipe over weekend. It is positively one of the most delicious oatmeal recipes ever! I only had regular cut oats and one can of coconut milk so I was concerned it would be dry but I forged ahead anyway. It came out really well and was so yummy. Definitely making it again! Thanks for a wonderful recipe and an awesome magazine