Berries. Coconut. Oatmeal. What can be better?!
Seriously, oatmeal is one of my favorite meals. I usually eat it every morning for breakfast. If I don’t eat it for breakfast, there have been times when I’ve made it for dinner. A hot bowl of oatmeal is hard to beat. That is until baked oatmeal entered my life.
I’ve been doing more cooking lately, like actual cooking of meals. Gone are my days of baking desserts-I’m so over chocolate and Nutella and everything sweet…
Just kidding! But in an effort to eat healthier (most of the time) and be more conservative in my spending habits, which includes eating out less, I have been doing more cooking and meal prep at home. It’s been great; I love it! Baked oatmeal is the perfect low cost, easy to make, grab-and-go breakfast!
I make this in a 9×13 pan but since it is so filling, I don’t cut huge squares so I end up having a lot left over at the end of the week and end up tossing some out. I definitely need to work on scaling the recipe back but until then, I will be enjoying this piece right now! Enjoy!
recipe adapted from Apple of My Eye
- 2 cups oatmeal
- 1 cup shredded coconut, unsweetened
- 1/3 cup brown sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- Handful of strawberries
- Handful of blackberries
- 2 cups almond milk (or any milk)
- 2 eggs
- 1 tbsp vanilla
- 2 tbsp butter, melted
- Agave (or honey)
- chopped pecans to sprinkle on top
- In mixing bowl, combine oatmeal, coconut, sugar, baking powder, cinnamon and fruit. Mix and then dump into a 9×13 pan.
- In a separate bowl, whisk together milk, eggs, vanilla, butter and 3 big squeezes of Agave or honey. (I know that’s not super scientific but because Agave is so sticky, I hate wasting a measuring cup on it so I just eyeball it.) Pour over pan.
- Sprinkle the top with chopped pecans and a drizzle of Agave.
- Bake at 375 degrees for 25-30 minutes. (Bake for less using quick-cook oats.)