{"id":54466,"date":"2015-02-06T00:09:32","date_gmt":"2015-02-06T08:09:32","guid":{"rendered":"http:\/\/www.raisingjane.org\/journal\/?p=54466"},"modified":"2015-02-06T00:09:32","modified_gmt":"2015-02-06T08:09:32","slug":"todays-recipe-toasted-almond-coconut-baked-oatmeal","status":"publish","type":"post","link":"https:\/\/www.raisingjane.org\/journal\/54466","title":{"rendered":"Today’s Recipe: Toasted Almond & Coconut Baked Oatmeal"},"content":{"rendered":"

\t\t\t\t\"Baked-Oatmeal-8866\"<\/p>\n

<\/p>\n

\n

TOASTED ALMOND & COCONUT BAKED OATMEAL<\/p>\n

PREP TIME: 15 MINUTES
\nCOOK TIME: 40-45 MINUTES
\nMAKES: 8-10 SERVINGS<\/p>\n

3\/4 cup sliced almonds
\n1\/2 cup finely shredded coconut
\n2 cups thick rolled oats
\n1 t ground ginger
\n1\/2 t salt
\n1 cup blueberries (fresh or frozen)
\n2 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)
\n2 eggs
\n1\/2 cup maple syrup<\/p>\n

1. Preheat oven to 350\u00b0F. Oil a 12\u201d cast-iron skillet or a 9\u201d x 13\u201d baking dish.
\n2. 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.
\n3. Add oats, ginger, and salt; mix well and pour into prepared skillet. Scatter blueberries over the top.
\n4. 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.<\/p>\n<\/div>\n

[print-me]<\/p>\n

Gather ingredients.<\/p>\n

\"oatmeal_8749\"<\/p>\n

Preheat oven to 350\u00b0F. Oil a 12\u201d cast-iron skillet (or a 9\u201d x 13\u201d baking dish), If needed.\u00a0Add 3\/4 cup almonds to a dry skillet.<\/p>\n

\"Oatmeal_8752\" Add 1\/2 cup finely shredded coconut.<\/p>\n

\"oatmeal_8760\" Toast almonds and coconut over medium heat until coconut turns golden brown; stirring frequently.<\/p>\n

\"oatmeal_8767\" Remove from heat and add to a medium bowl.<\/p>\n

\"oatmeal_8775\" Add 2 cups thick-rolled oats.<\/p>\n

\"oatmeal_8782\" Add 1 t ground ginger.<\/p>\n

\"oatmeal_8788\" Add 1\/2 t salt.<\/p>\n

\"oatmeal_8791\" Mix well and pour into prepared skillet.<\/p>\n

\"oatmeal_8795\"\"oatmeal_8803\" Scatter 1 cup blueberries over the top.<\/p>\n

\"oatmeal_8807\" 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.<\/p>\n

\"oatmeal_8814\" Add 2 eggs.<\/p>\n

\"oatmeal_8818\" Add 1\/2 cup maple syrup.<\/p>\n

\"oatmeal_8826\" Whisk to combine.<\/p>\n

\"oatmeal_8834\" Pour over oatmeal mixture.<\/p>\n

\"oatmeal_8842\" Gently stir to combine. Bake for 30-35 minutes, or until oats have set in the center.<\/p>\n

\"oatmeal_8843\" Serve with coconut milk and maple syrup.<\/p>\n

\"Baked-Oatmeal-8866\"\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"

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