How is your summer thus far? Mine has been spent on patios and porches, with good company and cocktails. It hasn’t been kind to my meager checkbook, but laughs with friends have been good for the soul. I worked entirely too much last summer, and I’m determined that this one will be different—a season to remember.
Since berry season is upon us, I thought I’d share my latest breakfast recipe discovery. It’s based off Heidi Swanson‘s recipe for baked oatmeal, which was published in her latest book, Super Natural Every Day
My adaptation eliminates the nuts, and incorporates coconut flakes and coconut milk. I used blackberries, but this baked oatmeal recipe would also be terrific with raspberries or strawberries, too. It’s just sweet enough, and best after it has cooled for a few minutes, which gives it time to set. Scroll down for the recipe!
- 2 cups / 7 oz / 200 g rolled oats
- 1/2 cup unsweetened coconut flakes
- 1 teaspoon aluminum-free baking powder
- 1 1/2 teaspoons ground cinnamon
- Scant 1/2 teaspoon fine-grain sea salt
- 1 can reduced fat coconut milk
- 1/3 cup / 2 oz water
- 1/3 cup / 2 oz / 60 g pure maple syrup (or raw sugar)
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled slightly
- 2 teaspoons pure vanilla extract
- 2 ripe bananas, cut into 1/2-inch pieces
- 1 1/2 cups / 6.5 oz / 185 g blackberries or other berries
- Preheat the oven to 375 degrees with a rack in the top third of the oven.
- Butter or spray cooking oil on the inside of an 8-inch square baking dish.
- In a medium bowl, mix together the oats, coconut, sugar (if you’re using it in place of maple syrup), baking powder, cinnamon, and salt.
- In another bowl, whisk together the maple syrup (if using), coconut milk, water, egg, half of the butter, and the vanilla.
- Place the banana slices in a single layer on the bottom of the baking dish.
- Arrange two-thirds of the berries on top of the bananas.
- Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats.
- Scatter the remaining berries across the top, and sprinkle some extra coconut flakes and raw sugar on top if you’d like.
- Bake for 45 minutes, until the top is golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.
- Adapted from Super Natural Every Day
- Serves about 8 people (or me for a week!).
16 Comments
This looks delicious! I’ve never tried baked oatmeal but this looks super simple and yummy! Thanks for sharing! I’ll have to bookmark it for future use!
couldn’t believe it when i saw the title of this post – JUST last night i was flipping thru this cookbook too and got pretty excited by this BAKED oatmeal too!! planned to make it this morning but unfortunately no bananas or coconut milk!
hope you get this cookbook soon – there are a few other recipes im keen to try out too :)
this looks absolutely amazing. banana and coconut are such a perfect pair… just when i thought it didn’t get better, you tell me to throw in oatmeal and blackberries!? brilliant!
Kate! I made these this morning with bananas and some strawberries from my CSA box. I didnt even tell the SO about them because he scoffs at anything remotely hungry. Well, he found them in the fridge and ate half of them before I could mention that its not a “real” cake. They are awesome! :-)
Remotely Healthy…not hungry. Healthy. Hahaha. :-)
I am waiting for my copy to arrive in the post from Amazon. Damn thing is is that when you live in Australia it seems to take forever to get here. Cannot wait. So glad you shared this. I will give it a go to get me by until the book arrives. Thanks heaps.
How funny… we both used “thus far” on the same day in our posts!! This looks so yummy… and I love that it’s baked!
Hi Kate, this sounds like the most fabulous rendition of baked oatmeal! I love the use of coconut milk here, since I’m a big fan of it in sweet dishes. My parents are set to have a ton of blackberries this year, so I know what I use them for.
This is so beautiful! I’ve never had baked oatmeal before but I love the idea of it, expecially with the fresh berries. Gorgeous.
I ordered this book and Plate to Pixel at the same time- both books are amazing (I love 101 cookbooks!)
Your oatmeal looks delicious!
This was my Sunday breakfast (and likely what I’ll be eating throughout the week). YUMMMMMMMMMMM. Just…. awesome. You rock! Keep posting!
(p.s. is there any kind of online program you use to organize your recipes. I’m using Pepperplate. Have you found anything better?)
I’m so glad you enjoyed the bake oatmeal! I catch myself craving it every now and then. I should definitely make more before berry season ends!
I have never heard of Pepperplate, but I absolutely love Evernote for saving recipes. It’s a free app that makes clipping and organizing recipes incredibly easy. They have a desktop app and an iPhone app, so I can access my recipes from anywhere! I even use it for grocery lists. Check it out!
I don’t usually comment on the food blogs that I follow, but as wait for my baked oatmeal dish to come out of the oven and make a grocery list made entirely out of recipes you’ve collected on your Cookies and Kate blog, I thought that I should send a little thank you note. Every recipes that I’ve tried on your site has been delicious. I even mixed up batches of the pumpkin pancake recipe and gave them away for the holidays.
Just wanted to let you know that what you’re doing is very appreciated,
Zapoura
Hi Zapoura, thank you so very much for your kind comment. It made me smile. I’m glad you’re enjoying my recipes and I’d love to hear how future recipes turn out for you. Hope you have a great week!
We make this every week for breakfast. It’s the best!
Thanks, Ona! I’m so glad you enjoy the baked oatmeal. Have you been trying it with different toppings?
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