Start your day with the comforting aroma of Cinnamon and Coconut Baked Oatmeal, a dish that transforms simple ingredients into a cozy, nutritious breakfast. This recipe features a perfect blend of old-fashioned oats, warm cinnamon, and creamy coconut milk, sweetened lightly with brown sugar. It bakes up into easily sliceable squares, offering a make-ahead solution for busy mornings or a satisfying weekend brunch.
Cinnamon and Coconut Baked Oatmeal
Ingredients
- 2 ½ cups old fashioned oats
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 2 large eggs
- 1 tsp vanilla extract
- 1 (13.5 oz) can coconut milk, full fat or light
- 2 tbsp coconut oil or melted butter
- ¼ cup brown sugar
- ½ cup unsweetened, shredded coconut
Directions
1) In a large bowl, stir together 2 cups oats, ½ tsp baking powder, ½ tsp salt, and 1 tsp cinnamon.
2) In a medium bowl, whisk together 2 large eggs, 1 tsp vanilla extract, 1 ½ cups coconut milk, ¼ cup coconut oil, and ¼ cup brown sugar. Pour the milk mixture over the oats and stir to combine.
3) Spray a Suvie pan with cooking spray. Transfer oatmeal mixture to the prepared pan, spreading into an even layer. Scatter shredded coconut over the oatmeal, pressing lightly to adhere. Transfer pan to the bottom zone of Suvie. → Hold the Tap to Scan tag to the logo on the appliance.
Suvie Cook Settings
Bottom Zone: Bake at 325°F for 35 minutes (For Suvie 2.0, Bake at 375°F)
Top Zone: None
4) Remove from Suvie, cut into squares and serve warm.
Chef’s Tip: For a creamy finish and a boost of protein, serve your baked oatmeal with a dollop of greek yogurt and a sprinkle of cinnamon.
Nutrition
Nutritional Information per serving (6 servings per recipe): Calories 500, Total Fat 27g, Total Carbohydrates 50g, Total Sodium 250mg, Total Protein 14g.
