I’ve always been a big breakfast eater. I’m usually starving as soon as I wake up and can easily scarf down cereal, oatmeal, or yogurt. But since about mid-December I’ve had almost no appetite in the mornings, so finding something that appeals to me at 7AM has been a challenge. I think it all started with pre-holiday work stress that I was too anxious or tired to eat breakfast and unfortunately it’s become a habit now. The other piece to the puzzle is that we only have about an hour from the time we get up to the time we have to leave in the morning, so having a breakfast that’s equal parts hearty and appetizing sometimes just doesn’t happen. Until this Coconut-Almond Baked Oatmeal, that is. It’s filling and not too sugary-sweet, but also portable if you don’t have time in the morning. Heat up a square with some milk, slice fruit on top, or just eat on its own. I’m hoping that by adding this recipe into our weekly recipe rotation, my appetite for breakfast will return with a vengeance.
Coconut-Almond Baked Oatmeal adapted from this recipe
Makes 6 servings
2 cups old-fashioned oats
1/2 cup almonds, chopped
1/2 cup shredded coconut
1 tsp cinnamon
1/8 tsp salt
1 cup unsweetened vanilla almond milk, at room temperature
2 eggs, at room temperature
1/4 cup maple syrup
1/2 tsp vanilla extract
1/4 cup coconut oil, melted and cooled
1. Preheat oven to 350 degrees. Grease and 8×8 baking dish with coconut oil.
2. Spread chopped almonds on a baking sheet. Toast for 3 minutes. Add the shredded coconut and toast for 7-8 minutes more, until just golden. Let cool.
3. Combine oats, almonds, coconut, cinnamon, and salt in a large bowl. In another bowl, beat together eggs, almond milk, maple syrup, and vanilla. Stir the wet ingredients into the dry and then add in the melted coconut oil. Stir until well combined.
4. Spread into baking dish and cook for 20-25 minutes until set and lightly golden brown on top.