Coconut Cream Baked Oatmeal (Gluten Free, Vegan, Dairy Free, Peanut Free)

Course Breakfast, Snack
Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Servings 12


  • 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


  1. Prepare flaxseed eggs and set aside.  Let flax eggs sit for at least 6 minutes.  Line muffin pan with liners.

  2. In a bowl, combine coconut milk, pure maple syrup, vanilla extract and flax eggs. Stir thoroughly.

  3. Add coconut flakes 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.

  4. Bake 17-20 minutes.