I hope you all are not tired of baked oatmeal recipes, because I have another one for you today. And I think this one, might be my new favorite.
I came up with coconut baked oatmeal because I am really trying to work on making breakfast healthier.
Everyone in our family loves baked oatmeal and it is a healthy breakfast, so it works well for us and we eat it at least once a week.
Since we eat it so often, I am always trying to come up with different versions to change it up. An this coconut baked oatmeal is my newest baked oatmeal creation.
I love making this coconut baked oatmeal the night before because all I have to do is put it in the oven in the morning. So easy and so good!
If you have never tried baked oatmeal, or are looking for tips for making baked oatmeal, I have shared some tips and ideas here.
Coconut Baked Oatmeal
Coconut Baked Oatmeal is a must make for coconut lovers.
Ingredients
- 3 cups quick cooking oats ( Use gluten free quick cooking oats for gluten free version)
- 1/2 cup brown sugar
- 1 cup milk
- 2 tablespoons coconut oil ( you could use butter or regular oil here, but I like coconut oil for this one)
- 2 eggs
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup yogurt, either plain or vanilla works
- 3/4 cup coconut
Instructions
- Mix all ingredients together and stir well.
- Spread in a greased 9×13 pan.
- Bake at 350 for 20-25 minutes.
- If you like it a little crunchy on top cook for a few minutes longer.
- serve with warm milk poured over top.
- Enjoy!
Nutrition Information:
Yield:
8 servingsServing Size:
1Amount Per Serving: Calories: 274Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 50mgSodium: 397mgCarbohydrates: 39gFiber: 4gSugar: 16gProtein: 8g
i love the sound of this! i have some coconut to use up… do you use sweet or unsweet coconut flakes?
This looks yummy! I just made baked oatmeal yesterday. It’s one thing that all of my kids love (and that’s hard to do because they seem to get pickier as they get older). I had no idea there were so many variations. I can’t wait to start trying them.
I think I will go for the whole enchilada and use coconut milk as well!! Thanks. This will surely be as yummy as your banana and pumpkin oatmeal!!
I think it would be great with coconut milk!
No, I’m not tired! We love your baked oatmeal recipes. I have several in the freezer! Yummy! Can’t wait to try this one.
Looks great!! I just bought a container of almond-coconut milk today that I think would work quite nicely with this recipe 🙂 Helloooooo tasty and healthy breakfast tomorrow!
That would be good in it!
can you make it up the night before?
Yes you can . I talked about it in my baked oatmeal tips post so for more information you might find this helpful. https://www.lynnskitchenadventures.com/2011/11/tips-and-facts-for-making-baked-oatmeal.html
Yummy!
Had to sub for the yogurt since I just couldn’t wait until after a grocery shopping trip…..I used more almond milk and cooked a few minutes longer……so good. Hubby likes too, so this one’s a winner! Thanks!
We had been stuck on Peach Baked Oatmeal until I tried this one, now am open to all kinds of baked oatmeals…..I had baked sweet potato left over from dinner tonight, maybe that’s next!
I am so glad that you enjoyed it! I have a pumpkin version that I am sure the sweet potato would work great in. 🙂
I would love to use steel-cut oats instead of quick cooking oats. Any idea on if I would need to add extra liquid?
I have never used steel cut oats for this so I am really not sure. Sorry I can’t be of more help.
Just add more liquid and it works. I have done it, but it is not the same
Love the recipes … will try with steel cut oats (my fav) … would be VERY helpful if you listed suggested number of servings for you recipes … thnx.
Great recipe! Made this for breakfast today and everyone loved it, thanks so much for such a yummy recipe 🙂 It is so delicious, it tastes more like a treat than breakfast, plus Healthy too!!!
Making two batches tonight. One coconut, one pumpkin. These were a huge hit last week at a teacher brunch. It worked beautifully to mix up before bed, then bake in the morning and carry in hot.
Has anyone tried making it into individual servings in a muffin tin?
Looking forward to a quick and tasty breakfast tomorrow.
Yes, I make them in muffin tins all the time and freeze them. It works great. Just reduce the cooking time to 15-18 minutes or so. I am glad that worked so well for your teacher brunch!
I am in looooove with your baked oatmeal recipes! I found you through a Periscope broadcast of yours that Jessica Fisher shared and I’m so glad!! I immediately tried your pumpkin oatmeal (although I had to sub butternut squash because that’s what we had on hand) and we loved it. Today while making the peanut butter version I was like “I wonder if she has a coconut version!” And sure enough you do!! I can’t wait to try it!!
I am so glad that you like my baked oatmeal. We love it and I have quite a few versions on my site. 🙂 If you want more of a dessert type breakfast, try the cinnamon roll baked oatmeal. It is a favorite at our house! I am so glad you found me through Jessica. I love both Jessica’s sites and her cookbooks. We met online through blogging years ago and she is great!
I’m dying to make this, but I only have old fashioned oats on hand…would it work if I add more liquid ? Has anyone tried this?
I am sorry that I took me so long to get back to you. I spent most of the weekend offline. Yes, old fashioned oats do work fine. They texture is slightly different and it can be a little more dry, but they will work. Some people like to increase the liquid slightly when using old fashioned ones, but I think it works fine without increasing the liquid. I hope that helps!
I tried this recipe (cut in half), and added 1/2 cup milk to it, as it seemed very dry. I frequently make another baked oatmeal, and use 2.5 cups of liquid for 1.5 cups of oats. This was tasty (I toasted the coconut, and reserved some for the top), but still quite dry. I’ll make it again, but will use 2 or 2.5 cups of liquid for 1.5 cups of oats.
Thanks for the recipe!