Wednesday, February 3, 2016

Baked Oatmeal

I originally got this recipe from Cooking Classy and made a few changes to fit my needs. I decided to use the coconut oil in the hopes that I won't always want to use butter instead. This ended up being absolutely delicious. So delicious in fact that I didn't manage to snap any photos while I was making it or before we devoured it. But trust me, it is good. The almond milk made it just a touch sweeter. I think the coconut oil was a good swap, but I wouldn't know unless I made it again with butter. 

Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: About 8 servings
  • 2 large eggs
  • 1/2 cup packed light-brown sugar
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 1/4 cups almond milk (I used unsweetened)
  • 1/4 cup coconut oil, melted 
  • 3 cups rolled or quick oats

  • Directions

Preheat oven to 350 degrees. Spread coconut oil on an 8 by 8-inch baking dish, set aside.
In a large mixing bowl whisk together eggs. Add in brown sugar, baking powder, cinnamon, vanilla and salt and whisk until no lumps remain. Stir in milk and melted coconut oil then mix in oats. Pour into prepared baking dish and spread evenly (at this point you can refrigerate overnight if desired or bake immediately). Bake in preheated oven 30 - 40 minutes until set. 
Cut into squares and serve warm with fresh fruit or syrup. 
We enjoyed ours with some strawberries and light agave nectar. Perfection! Have a great week!

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