Baked Oatmeal with Blackberries, Coconut and Banana
Total Time
1 hour
Prep Time
15 mins
Cook Time
45 mins
Rating
4.9 out of 5 stars
(18)
Ingredients
8 servings
- 2 cups / 7 oz / 200 g rolled oats
- ½ cup unsweetened shredded coconut
- 1 teaspoon aluminum-free baking powder
- 1 ½ teaspoons ground cinnamon
- Scant ½ teaspoon fine-grain sea salt
- 1 can / 14 oz / light coconut milk
- ⅓ cup / 2 oz water
- ⅓ cup / 2 oz / 60 g pure maple syrup (or raw sugar)
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled slightly (or melted coconut oil)
- 2 teaspoons pure vanilla extract
- 2 ripe bananas, cut into ½-inch pieces
- 1 ½ cups / 6.5 oz / 185 g blackberries or other berries
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Preparation
Step 1
Preheat the oven to 375 degrees with a rack in the top third of the oven.
Step 2
Butter or spray cooking oil on the inside of an 8-inch square baking dish.
Step 3
In a medium bowl, mix together the oats, coconut, sugar (if you’re using it in place of maple syrup), baking powder, cinnamon, and salt.
Step 4
In another bowl, whisk together the maple syrup (if using), coconut milk, water, egg, half of the butter, and the vanilla.
Step 5
Place the banana slices in a single layer on the bottom of the baking dish.
Step 6
Arrange two-thirds of the berries on top of the bananas.
Step 7
Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats.
Step 8
Scatter the remaining berries across the top, and sprinkle some extra coconut flakes and raw sugar on top if you’d like.
Step 9
Bake for 45 minutes, until the top is golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.
Step 10
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Chef's notes
Adapted from Super Natural Every Day by Heidi Swanson.
Serves about 8 people (or me for a week!).
