Banana-Coconut Baked Oatmeal
I’VE MADE A LOT OF PANS OF BAKED OATMEAL; this might be my favorite, mostly because of the unsweetened coconut. A note: Straight out of the oven, this baked oatmeal is a delicious slab of beige. To make it extra pretty, dig through your pantry and top it with the garnishes.
2 tablespoons unsalted butter ⅔ cup light coconut milk ⅓ cup pure maple syrup 1 ripe banana
1 large egg
2 cups old-fashioned oats 1 teaspoon aluminum-free baking powder ½ teaspoon cinnamon ½ teaspoon kosher salt ⅛ teaspoon cardamom Grate of fresh whole nutmeg
Large flaked unsweetened coconut Plain whole-milk yogurt Banana slices Chopped nuts Pepita seeds Hemp seeds
Preheat the oven to 375°F.
Begin preparing the wet ingredients. In a small saucepan, melt the butter on low until half melted. Set aside to continue melting and cooling.
Prepare the dry ingredients. In a 12 x 10– inch enamel baking dish (or similar-sized glass or ceramic dish), stir together all of the dry ingredients inside the pan. Set aside.
In a blender, combine all wet ingredients, including melted butter; blend on medium-low. Pour the mixture over the dry mixture in the baking dish, and stir well to combine. Wipe down the exposed sides of the pan. Bake for 13 to 15 minutes or until a light press in the center bounces back.
Hands-on: 10 min. Total: 25 min. Yields: 4 to 5 servings