Oatmeal Fan? Coconut Fan? You’ll love this clean eating, sugar free Toasted Coconut Baked Oatmeal.
If you’ve been around this blog for a while you’ve heard me go on and on about this Baked Cookie Oatmeal. We consistently have it for breakfast once or twice a week and no one is sick of it yet! I got to thinking that it would be fun to have some other flavors of baked oatmeal, that we loved equally, so I could switch things up a bit. Enter my first flavor variation of what I’m sure will be many: Toasted Coconut Baked Oatmeal.
I worked on this recipe for quite a while before it was exactly what I was looking for. I wanted it to clearly taste of coconut, but only be lightly sweetened. It wanted it to taste “summer-y”. The texture needed to be light and airy, and it needed to look pretty.
The taste test: I was pretty sure the oatmeal tasted like coconut, and not a bowl of sugar, but I needed a second opinion. I let my husband try a bite one morning. He hates the taste of coconut. When he nearly spit out his mouthful of coconut oatmeal I knew the flavor was a success!
The texture test: I messed around with a few options here, and finally found a combination that works. Coconut flour is naturally dense, and is usually used in conjunction with eggs. Something about putting an egg into my oatmeal just didn’t seem quite right. I found a bit of baking powder helped keep the oatmeal light. It ends up having a texture similar to cake. I’m cool with breakfast cake.
After lots of testing and messing with the recipe I love this oatmeal. It is everything I wanted in a bowl of coconut oatmeal. I don’t find myself tired of the taste by the time I reach for the last few bites, but rather wishing I had more to eat!
So, what other flavor of baked oatmeal should I try next?
Toasted Coconut Baked OatmealIngredients (makes 1 serving)
- 1/3 c unsweetened applesauce
- 1/3 c coconut milk (I use the canned variety, and stored the extra milk from the can in the refrigerator)
- 1 Tbs honey
- 1/2 c gluten free oats
- 2 Tbs coconut flour
- 2 Tbs coconut flakes, divided (sweetened or unsweetened, depending on your preference)
- 1/2 tsp baking powder
- Preheat the oven to 350° F.
- In a small ramekin (I use a 2 cup pyrex bowl) combine the applesauce, coconut milk, and honey.
- Add the oats, coconut flour, baking powder, and half of the coconut flakes and stir.
- Sprinkle with the remaining half of the coconut flakes.
- Bake for approximately 18 minutes, or until the top of the oatmeal/coconut is golden brown and just a bit crispy.