One of the good things about baked oatmeal is that you can make it the night before. Which is what I did and keep it in the fridge, covered for up to 3 days. It’s perfect to have on busy mornings. I used half brown sugar and half coconut sugar; because I ran out of coconut sugar but you can use either of them.
This recipe is enough for a 23 x 23 cm baking dish.
¼ cup of melted coconut oil, cooled
1 cup of milk of your choice (I used a coconut-rice milk)
3 cups of rolled oats (Here they are called haver-vlokken)
½ cup of dried unsweetened coconut
1 ½ teaspoon of baking powder
Pinch of salt
1 teaspoon of vanilla extract
¼ cup of coconut sugar
¼ cup of brown sugar
Preheat your oven to 180C/350F. Line your oven dish with parchment paper.
In a large bowl, whisk the eggs, vanilla, sugars, baking powder and salt. Then add the cooled melted coconut oil and milk, and whisk to combine.
Finally add the oats and dried coconut. Mix well.
Pour it into the prepared baking dish and spread it evenly.
Bake it for 40 minutes till golden on top.
Serve with milk or yogurt of your choice.
You can keep it the fridge, covered for up to 3 days.