Coconut Berry Baked Oatmeal
Gluten-free, dairy-free oatmeal perfect for a week's worth of breakfast or a warm and cozy dessert.
Ingredients
- 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
Instructions
- 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.
Notes
Feel free to serve with whipped cream, dairy free yogurt, additional maple syrup, toasted coconut flakes and/or additional fresh fruit. Go crazy!