I recently posted about my love for baked oatmeal for this recipe: Apple Pecan Baked Oatmeal. The love continues with Coconut Chocolate Chip Baked Oatmeal. This particular version usually makes it to our breakfast table sans chocolate chips but with a drizzle of warm maple syrup on top.  (I also have a long-standing love affair with coconut.) But when I feel like throwing my highly-tolerant, whole food blogger family a bone – I break out the organic chocolate chips that are hidden on highest shelf of my cupboard and throw in a handful. The chocolate chips are not hidden on the top shelf because I feel they are just so damaging that they shouldn’t be near my family. It is more out of a hope for the “out of site, out of mind” effect. Then when I find them they will be an extra special treat! That hasn’t actually worked yet. But I am still hopeful.
There is processed sugar in the chocolate chips, which is why it is an occasional treat. Feel free to substitute raisins, cranberries, or chopped dates instead of chocolate chips if that fits your needs better. But we all feel the pressure to make things a little special around the holidays. So this just might make it to the table on Christmas morning…
Coconut Chocolate Chip Baked Oatmeal
Ingredients
- 4 cups old-fashioned rolled oats
- 1 1/2 cups walnuts
- 1 1/2 cup unsweetened coconut
- 1 cup coconut sugar
- 2 tsp baking powder
- 1 cup organic chocolate chips
- 1 tsp cinnamon
- 1 tsp salt
- 3 eggs
- 4 cups unsweetened coconut milk or the milk of your choice
- 1 tbsp vanilla extract
- 1 unsalted butter, melted 1/2 cup
Instructions
- Preheat oven to 350 degrees. Prepare a 9x13 pan with butter or coconut oil.
- Combine all dry ingredients in a large bowl - oats, walnuts, coconut, coconut sugar, baking powder, cinnamon, and salt. Stir to combine.
- Combine all wet ingredients in a second, smaller bowl - eggs, coconut milk, vanilla extract, and melted butter. Whisk until the ingredients are uniform. Add wet ingredients to the dry ingredients and stir to combine.
- Pour oatmeal batter into the prepared dish. (I like to sprinkle a few extra walnuts and coconut over the top.)
- Bake for 45-55 minutes or until the top is nice and golden and the oatmeal mixture has set.
- Remove from oven and let stand for 10 minutes. Serve warm!
- Baked oatmeal is wonderful straight from the oven but is also delicious with a splash of cream or milk poured over the top - or a drizzle of maple syrup! Leftovers should be stored covered in the refrigerator. They heat very well the next day in the microwave.
Cynthia, my kids would flip over this recipe! Maybe I’ll surprise them (and my company) with this yummy creation this weekend.
Kim, I hope they like it. My favorite part of any baked oatmeal is that I can make a huge pan on Monday and heat it up for fast breakfast the rest of the week!
Oh I love this recipe Cynthia. I need to clean up my diet (as in no sugar) with some serious effort in the new year and I think this is just perfect. It is amazing what a bit of cinnamon and vanilla can do to a bowl of oats!
Hein! So happy you stopped by! If you give up sugar, what recipes will I get all dreamy over??! Truly, I love http://www.heinstirred.com. There is a very short list of blogs that I never miss and yours is near the top. I am currently in love with your Naan Breakfast Pizza. And the Christmas Milkshake. And the Apricot Clafoutis. I could keep going but I would just embarrass myself. 🙂