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Easy Baked Oatmeal

by Chris Salicrup

Ingredients

for 6 servings

  • 2 ½ tablespoons
    coconut oil, melted, divided
  • 2 cups
    cranberry, divided (250 g)
  • 1 ¾ cups
    old fashioned rolled oat (175 g)
  • ½ cup
    walnuts, chopped (50 g)
  • ¼ cup
    unsweetened coconut flake, plus 2 tablespoons, divided (20 g)
  • 1 ½ teaspoons
    cinnamon
  • ½ teaspoon
    ground ginger
  • 1 teaspoon
    salt
  • 2 cups
    milk (480 mL)
  • ¼ cup
    maple syrup, plus more to serving (55 g)
  • 1 egg
  • 2 teaspoons
    vanilla extract
  • milk, or yogurt, for serving
  • flaky sea salt, for serving

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Preparation

  1. Preheat the oven to 350°F (180˚C).
  2. Oil a 9x9-inch (22x22-cm) baking dish with ½ tablespoon of the coconut oil and add 1½ cups (190 g) of the cranberries in a single layer.
  3. In a large bowl, mix together the rolled oats, walnuts, ¼ cup (20 g) coconut flakes, cinnamon, ginger, and salt.
  4. In a separate bowl, whisk together the remaining 2 tablespoons coconut oil, milk, maple syrup, egg, and vanilla. Pour the wet mixture into the dry mixture and stir just to combine.
  5. Pour the oat mixture over the cranberry layer in the baking dish and sprinkle with the remaining cranberries and coconut flakes.
  6. Bake until the top of the oatmeal is set, 30-40 minutes.
  7. Serve warm with milk or yogurt, flaky salt, and maple syrup, if desired.
  8. Enjoy!
 

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