Baked Oatmeal with Toasted Coconut

It’s easy to make and feeds a lot of people.

This recipe is easy to make, takes only an hour, and contains just ten ingredients. It’s also gluten-free, naturally sweetened, and vegan!

That was quite a mouthful, but it was worth it.

This oatmeal was inspired by a recipe that I saw in a really simple magazine. It immediately caught my attention. This version contains no eggs and is infused with coconut in three different ways. It’s THREE: Cocoa flakes, Coconut milk, and Coconut oil.

It’s delicious!

It’s not necessary to add many toppings. You can even pour some almond milk on top and call it breakfast. If you want to get fancy, you can add coconut whipped cream with figs or fresh fruit.

You could even make this ahead and reheat it throughout the week to make a quick meal. This is perfect for the winter months, especially when you are hosting guests. It’s the ultimate comfort food.



  • 2 Tbsp flaxseed meal (to make flax eggs)
  • Use five tablespoons of water to make a flax egg
  • Divided into 2/3 cups, use 1/3 cup of unsweetened coconut shredded
  • Old fashioned Rolled Oats 2 cups (gluten-free if GF).
  • 34 cup toasted slivered almonds
  • 3 Tbsp dried fruits (such as blueberries, cherries, or cranberries).
  • 1 Tbsp coconut sugar
  • 1/4 teaspoon sea salt
  • 1/4 cup maple syrup
  • I used 3/4 cup of coconut milk and 1 cup of almond milk.
  • 1/4 cup coconut oil (melted)

FOR SERVING optional

  • Coconut whip cream
  • Non-dairy Milk
  • Fruit


  • Preheat oven to 350 degrees F. (176 C). Grease a 2-quart baking dish (or one of similar size) with coconut oil or vegan butter.
  • Mix flaxseed meal with water in a large mixing bowl. Let it rest for five minutes.
  • Add the coconut flakes to a baking sheet that is not yet at 350 degrees. Bake for 3-4 minutes until it is just golden brown. It browns very quickly. Set aside.
  • Add oats and almonds to a large bowl. Reserve the remaining coconut for serving. Also, add dried fruit, sugar from coconut, and salt. Stir together.
  • Pour the coconut oil into the flax egg while whisking. Pour in the coconut butter and mix thoroughly while whisking. Note: If your mixture becomes clumpy, you can microwave it for 10-20 seconds to melt the coconut oil. It will still melt in the oven when baking, so there’s no need to worry. Mix wet and dry.
  • Pour the oatmeal into your prepared dish. Bake for 37-40 mins, or until it is slightly golden and firm. Increase the heat to 400 degrees F 204 C and bake for 5-8 more minutes to crisp up the top and brown the edges.
  • Serve hot with toppings such as extra toasted coconut and fruit. Fresh is best, but leftovers can be stored in the fridge for 2-3 days. Reheat with a 350-degree oven or microwave.

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