Recipe Submitted by : Fountain Avenue Kitchen [Click and find more such recipes from Fountain Avenue Kitchen]
1 13.5 ounce can coconut milk (I use light) plus enough milk to make 2 cups (I add almond milk, but any kind will do.)
2 eggs, lightly beaten
1/4 cup agave syrup (could substitute honey or maple syrup)
1 teaspoon baking powder
1 teaspoon vanilla
1/4 cup coconut oil, melted
1/2 cup applesauce and/or one apple, grated (see note)
3 cups old-fashioned oats
1/2 teaspoon sea or kosher salt
1 cup sliced or chopped strawberries, plus a few sliced berries reserved for the top
Optional: slivered or sliced almonds for the top–about 1/4 cup
1/4-1/3 cup brown sugar
- Grease 2-quart round casserole, 9-inch square pan, or 10-inch cast iron skillet.
In a large mixing bowl, combine all ingredients except the oats and the brown sugar. Stir in oats and combine well. Transfer the mixture to the prepared pan and spread evenly around. Place the sliced, reserved strawberries on the top and sprinkle with almonds, if desired. Cover tightly with plastic wrap and refrigerate overnight.
- In the morning, preheat the oven to 375 degrees. Allow the oatmeal to sit on the counter while the oven is preheating. Unwrap oatmeal and bake for about 30 minutes or until just firm in the middle.
- Remove from the oven, switch oven setting to broil, and sprinkle brown sugar over the top. Broil oatmeal for one minute, watching closely, or until the sugar is melted and top is golden.
I have made this baked oatmeal with the applesauce and the grated apple and with just the applesauce. Using both will add an extra level of moisture to the baked oatmeal; either way is delicious.