Strawberry Coconut Baked Oatmeal

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5 from 1 review

Scale

2 large eggs

1 1/2 cups milk of choice

1/4 cup pure maple syrup

Dry Ingredients:

2 cups rolled oats – use gluten-free certified if needed

1 tsp baking powder

1/4 tsp pink salt

1 2/3 cups (245g) sliced or chopped fresh strawberries, divided

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Preheat the oven to 350ºF. Grease an 8×8 baking dish with oil and set aside.
Melt the coconut oil in a small bowl and set aside.
In a large bowl, whisk together the eggs, milk, maple syrup, vanilla extract, and almond extract. Whisk until well combined.
Add the rolled oats, baking powder, and salt and mix to combine.
Pour the melted coconut oil into it and combine well.
Fold in the desiccated coconut and half of the strawberries, saving the rest of the strawberries for the next step.
Pour the mixture into the 8×8 baking dish. Top with the remaining sliced strawberries.
Bake for 35-45 minutes until the middle is set. A knife inserted into the center will come out mostly clean, but will have a few crumbs on it.
Remove from the oven to cool for at least 10 minutes. If desired, you can sprinkle more desiccated coconut on top.
Enjoy! Please be sure to leave a comment and rating if you tried this recipe 🙂

Sub other fruit in place of the strawberries. Any berry will work, banana, peach, mango, etc.
If you don’t want coconut flavor: Sub avocado oil or melted butter for the coconut oil and omit the desiccated coconut.
Add slivered almonds for a nutty crunch and flavor. Or you could use chopped pecans or walnuts.
Drizzle softened coconut butter over the baked oatmeal. Coconut butter is not oil! It is the meat of coconut ground up like a nut butter but has a more fudge or buttery paste consistency. To drizzle it over the oatmeal: Warm up a couple spoonfuls with a splash of milk and stir until it becomes a consistency that can you can drizzle over top of the oatmeal.

Strawberry Coconut Baked Oatmeal