My love of oatmeal knows no bounds. In college I used to eat oatmeal PLAIN. No brown sugar, no milk, legit just water and oatmeal. And if that wasn’t weird enough, I actually LIKED it that way. Before both of my half-marathons, my breakfast was tuna and oatmeal (protein and carbs, it makes sense). When I went to study abroad in Italy, the one thing I packed in my suitcase was a month’s worth of oatmeal because oatmeal isn’t really a thing in Europe.
Now that we have established I will eat and do eat oatmeal in the weirdest of settings, I am now a millennial that has transitioned into bountiful oatmeal bowls with berries, nut butters, cacao nibs and superfood galore, all the things that my instant pack of oatmeal would cringe at.
The one thing about oatmeal is the best bowl of oatmeal is not microwaved, but cooked slowly over the stovetop. But often a lot of us, including myself, don’t have that time every morning to create a Picasso for breakfast but that doesn’t mean your stomach or oatmeal has to suffer. This delicious coconut cream berry baked oatmeal inspired by Cookie and Kate’s baked oatmeal recipe is easy to make ahead of time so that after you take those first few warm bites out of the oven, you’ll be waiting until it’s all gone to make it again.
Coconut Berry Baked Oatmeal
- 2 cups gluten-free old-fashioned oats
- 2/3 cup chopped walnuts
- 1 Tbsp Trader Joe's pumpkin spice or 2:1 ratio of cinnamon and nutmeg
- 1 tsp baking powder
- 3/4 tsp sea salt
- 1/2 cup coconut cream make sure solid and liquid part is stirred
- 1/2 cup maple syrup
- 2 large eggs
- 3 Tbsp melted unsalted butter or coconut oil
- 2 tsp vanilla extract
- 2 scoops of Vital Proteins collagen peptides optional
- 1 pint fresh or frozen berries both work, reserve 1/3 cup for serving
- 1/2 cup coconut flakes
- Preheat the oven to 375 F.
- Grease a 9-inch square baking dish.
- In a medium mixing bowl, combine the oats, walnuts, pumpkin spice, baking powder, collagen peptides, and salt until combined.
- In a smaller bowl, combine the coconut cream, maple syrup, eggs, melted butter, and vanilla. Whisk until blended.
- Put the dry oatmeal mixture in baking dish.
- Scatter berries on top the oatmeal.
- Pour the wet ingredients evenly over the oats. Stir with spatula to make sure every part is covered.
- Sprinkle top with coconut flakes. Lightly press down to make sure they are set.
- Bake for 35-40 minutes until the top is nice and golden.
- Remove your baked oatmeal from the oven and let it cool for a few minutes.
- Serve warm with a drizzle of maple syrup and remaining berries.