I’ve never been one to love oatmeal. I love the idea and I want to like it, it just doesn’t really do anything for me. When I saw this recipe, I thought I would give it a go – since it was baked. I was thinking maybe it would be like a cookie. Well its not quite like a cookie, but it is delicous and I ate it every day for breakfast for two weeks. I’ve been making it on sunday night and storing it for the rest of the week. I serve it with some fresh blueberries and sometimes bananas; sometimes I add a little more almond milk too. Keeps me satisfied until lunch time and I love all the different textures. Here’s my take on the recipe:
2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
2/3 cup unsweetened shredded coconut, divided
2 cups old fashioned rolled oats
2/3 cup slivered toasted almonds
2 Tbsp dried currants or raisins
1 Tbsp coconut sugar
1/4 tsp sea salt
1/4 cup maple syrup
1 3/4 cup almond milk
1/4 cup coconut oil, melted
- Preheat oven to 350 degrees F (176 C) and grease a 2-quart (or similar size) baking dish with coconut oil (or vegan butter).
- Prepare flax eggs in a medium-size mixing bowl.
- While the oven is preheating (and isn’t quite at 350), add shredded coconut to a bare baking sheet and bake until just slightly golden brown – about 3-4 minutes. Watch carefully as it browns quickly. Set aside.
- To a large mixing bowl, add oats, almonds, half of the toasted coconut (reserve the rest for serving), dried fruit, coconut sugar, and salt. Stir to combine.
- Add maple syrup and non-dairy milk to the flax eggs and whisk thoroughly to combine. While whisking, pour in the coconut oil and whisk thoroughly to combine. Add wet to dry and mix.
- Pour oatmeal into prepared dish and bake for 37-40 minutes, or until slightly golden brown and firm in the middle. Then increase heat to 400 degrees F and bake 5-8 minutes more to brown the edges and crisp the top.
- Serve warm with desired toppings, such as coconut whipped cream (or coconut milk or almond milk), extra toasted coconut, and fruit. Best when fresh, though leftovers keep covered in the refrigerator 2-3 days. Reheat in a 350 degree oven, or the microwave.