Jon is finally starting to enjoy oatmeal for breakfast. He’s not a big fan of porridge versions, but likes the baked variety the best. To keep breakfast exciting and healthy every morning, I’ve been experimenting with different baked oatmeal combinations. Bananas are almost always part of the mix — they’re naturally sweet, so barely any sweetener is needed — and I always add another fruit to keep things interesting.
As you all know by now, I absolutely love coconut milk. I use it as a thickener in soups, a tenderizer for chicken, and a dairy-free ingredient in baking. I often use it as well in baked oatmeal instead of regular milk, using a combination of coconut milk and water to keep the calorie count low without sacrificing taste.
This recipe is based on Cookie and Kate’s baked oatmeal with blackberries and coconut, which I adapted quite a bit to reduce the calorie count and make it more diet-friendly. Blackberries are impossible to find during the winter season here, so I used raspberries instead. I decreased the amount of maple syrup needed too, because the bananas are sweet enough on their own.
It’s such an easy breakfast recipe to put together. You can prepare it and bake it the night before and then keep it in the fridge overnight to reheat the next morning. You can enjoy it for several mornings if you still have leftovers — although in our house, it never lasts more than a day!
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- 1 ripe banana, sliced
- 200g raspberries
- 1 cup uncooked oats
- ¼ cup shredded coconut
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup coconut milk
- ¾ cup water
- 1 egg
- 2 tablespoons maple syrup
- ½ tablespoon melted coconut oil
- Preheat oven to 180°C/350°F. Grease a round Pyrex with some coconut oil.
- Lay the bananas topped with most of the raspberries on the bottom of the Pyrex. Keep the remaining raspberries on the side.
- In a mixing bowl, combine the oats, shredded coconut, baking powder and salt. Cover the fruits evenly with the oat mixture.
- In the same mixing bowl, whisk together the coconut milk, water, egg, maple syrup and melted coconut oil. Pour the mixture over the oats, making sure that the liquids reach the bottom of the Pyrex. Top with the remaining raspberries.
- Bake for 40 to 45 minutes until golden. Serve warm with some extra maple syrup for those who like it even sweeter!
TO MAKE GLUTEN-FREE: Make sure you use gluten-free oats
SUBSTITUTIONS: Blackberries, strawberries, blueberries or a combination of all work well in this recipe too!
STORAGE TIPS: Keeps well in the fridge, covered with plastic wrap.