This modern spin on a classic dish is sure to delight! Ultra moist and customizable to your liking, this family favourite can be enjoyed as breakfast, snack, or dessert. Transform this into a gluten-free recipe by substituting gluten-free oats, quinoa, or buckwheat, and make it vegan by substituting flaxseeds and water. You can also experiment with other fruits, too!
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Ingredients
- 2 Cup Rolled oats (gluten-free substitute: gluten free oats, quinoa, or buckwheat)
- 1 Cup Unsweetened coconut flakes
- 1/4 Cup brown sugar
- 1 Tsp Baking powder
- 1 Tspp Ground cinnamon
- 1/2 Tsp salt
- 2 Tbs Naked coconut oil softened
- 2 Cups Coconut milk
- 1 Egg beaten(vegan substitute: 1 tablespoon ground flaxseeds and 3 tablespoons water, mixed)
- 1 Tsp Vanilla extract
- 2 Cups Mixed berries
Topping
- 2 Tsp brown sugar
- 1 Tsp cinnamon
Ingredients
Topping
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Instructions
- Preheat oven to 350°F. Grease an 8-inch square baking dish.
- Mix oats, coconut flakes, brown sugar, baking powder, cinnamon, and salt in a bowl.
- Whisk coconut milk, egg, Naked Coconuts coconut oil, and vanilla extract together in a separate bowl. Mixture may be chunky; this is normal!
- Arrange about 2/3 the berries into the bottom of the prepared baking dish and spread the oat mixture over the berries.
- Pour milk mixture over the oats and berries.
- Sprinkle remaining berries evenly over the dish.
- Mix together brown sugar and cinnamon, and sprinkle on top for a golden brown crisp.
- Bake in preheated oven until golden brown on top and the oatmeal is set, about 40 minutes. Cool 5 minutes before serving.
