Recipe for baked oatmeal; This delicious baked oatmeal recipe makes 12 individual cups, and uses almonds and coconut. Coconut baked oatmeal is the best!
I’ve been feeling a touch stressed about the coming school year. All three of my kids will be going to brand new schools this year, and I don’t exactly know what to expect. I’m one of those people who prefers to know what I’m getting into, so it’s making me really uncomfortable.
I’m also realizing that like it or not, this family will need to be morning people. The kids and Robb all need to be out the door by 7:00, and for a woman who prefers to get up around 8:00 or 8:30, this is a real problem.
I’ve been preparing everyone by telling them that breakfast will be served at 6:30, and they are to be dressed and at the table by that time. Whether or not that will actually happen is up for debate.
I realize that this means I will need to be up by 6:00 at the latest, and depending on what I’m serving for breakfast, maybe even sooner. This idea does NOT thrill me. I can do it… I just don’t want to.
In the meantime, I am auditioning new recipes for our early morning breakfast line up, and I think I found a winner in this one.
Can I make a confession? I don’t like oatmeal. Never have. I have tried to like it. I taste it every now and then. But there is not enough sugar in the world to make otherwise delicious oats actually taste good when they are cooked. I’m also opposed to warm cereals in general. No, I don’t like cream of wheat either.
I did sample this recipe, and no, it did not change my entire breakfast-eating world, but I will say it’s the closest thing to an edible oatmeal I’ve ever had.
And if you are thinking that this is the weirdest endorsement of a recipe you’ve ever heard, I’m kind of with you. Sometimes I don’t know what I am saying. However, if you want something more traditional, I can tell you that I had The Lizard, The Fruitarian, and our nephew Happy Man taste test these cute cups, and they all gave it rave reviews and asked me to make it again.
Well, with one exception. “I don’t like the nuts,” was the Fruitarian’s response. Which obviously makes him the nut.
I can’t wait to try these out on Her Royal Highness The Hippie Chick. She is determined to dislike oatmeal, too. But maybe she’ll be too tired to notice.
|Lemon Pancakes||Coconut Scones||Vanilla Coconut Granola|
Adapted from Two Peas & Their Pod
- 3 T. butter, melted
- 1 egg
- 2 cups skim milk
- ½ tsp. coconut extract
- ½ tsp. salt
- 1 tsp. baking powder
- 2 cups rolled oats
- 1 cup shredded coconut
- ¼ cup sliced almonds + more for garnish
- Combine all ingredients, stirring to incorporate.
- Line a muffin tin with cupcake liners, and place batter in the cups. You should have about ¼ cup batter in each cup.
- Sprinkle more almond slices on each cup.
- Bake at 350 for 20-25 minutes, until a toothpick inserted near the center comes out clean. Serve warm.