Coconut Cream Baked Oatmeal (GF, V, DF, PF)
A yummy coconut cream baked oatmeal that is gluten free and dairy free. Topped with toasted coconut flakes. A great breakfast to grab and go.
BRIGHT and very early one morning, I found myself searching for something to make for breakfast for my family (my babies are starving from the second they wake). It seemed as if we were out of everything I needed to make a breakfast for my family, so I decided I had to use what I had and hope that the littles (my kiddos) would approve. What I found was, one can of organic coconut milk, gluten free rolled oats, unsweetened coconut flakes, pure vanilla extract, pure maple syrup and ground flaxseed (I keep it in the freezer and always seem to have that!).
I had an idea and I love coconut (not as much as chocolate, but it is up there), so I decided to make coconut cream bake oatmeal. I got two flax eggs ready and then measured out the coconut milk, maple syrup and vanilla. After the flax eggs had sat (for 6 minutes to be exact) I whisked the ingredients together then added the oats and coconut flakes. I placed the oats mixture in the muffin pan and topped it with coconut flakes. I wanted the oats to sit while the oven was preheating. After baking for 19 minutes, they were ready to eat. I put them on the cooling rack. They looked really yummy (anything with toasted coconut flakes looks appealing)! After they cooled, my son grabbed one, took a bite and instantly said, “Mmmmm, these are really good mama.” He ended up eating three! He is a growing 5 year old and has been eating a ton lately.
My girls and husband also really enjoyed breakfast, so I wanted to share this quick and easy recipe with YOU! This Coconut Cream Baked Oatmeal is a great breakfast that is quickly whipped up and is great to grab and go. Many times my husband has to take his breakfast with him on the way to work, so these work great for that. Since it is packed with those healthy oats it is a great pre-workout breakfast. Even though I should eat at least an hour before working out, I am usually eating my breakfast on the way to the gym (15 minutes before starting the CrossFit workout) that’s why I love having any type of baked oatmeal ready to go.
Some great things about this Coconut Cream Baked Oatmeal:
- Loaded with FIBER
- Keeps you fueled all morning long
- Grab and go Breakfast
Hope this Coconut Cream Baked Oatmeal is a HIT in your home! Enjoy!
Coconut Cream Baked Oatmeal (Gluten Free, Vegan, Dairy Free, Peanut Free)
- 1 cup organic canned coconut milk
- 1/4 cup pure maple syrup
- 2 flaxseed eggs 2 tbsp of ground flaxseed + 6 tbsp of water. whisk and let sit for at least 6 minutes
- 1 tsp pure vanilla extract
- 1/2 cup unsweetened coconut flakes
- 3 cups gluten free rolled oats
Prepare flaxseed eggs and set aside. Let flax eggs sit for at least 6 minutes. Line muffin pan with liners.
In a bowl, combine coconut milk, pure maple syrup, vanilla extract and flax eggs. Stir thoroughly.
Add coconut and oats. Mix well. Divide mixture evenly into muffin cups. Preheat oven to 350°F. Top oatmeal cups with coconut flakes. Let Mixture sit until oven is preheated.
Bake 17-20 minutes.