Coconut Baked Oatmeal Recipe
An extra special baked oatmeal - banana, coconut, vanilla, coconut milk, and some winter citrus, all baked into fragrant, golden-topped magic.
Baked oatmeal is one of my signature breakfast and brunch moves, for all the typical reasons. Make ahead, check. Adaptable, check. Many five year olds love it, and most forty year olds too. Check, check. There are versions of it in my last two books, and I'm constantly riffing on the general concept based on what is in season, and what I have on hand. This version is extra special - banana, coconut, vanilla, coconut milk, and some winter citrus, all baked into fragrant, golden-topped magic.
The concept couldn't be simpler. In fact, I suspect many of you have everything you need on hand right now. Butter your baking dish, layer of fruit, top with dry ingredients, finish with wet ingredients. Bake.
The secret wink I included in this version is a final drizzle of warm coconut milk accented with a splash of rose water. That said, you can absolutely play around with different flavors and variations - think citrus zests, or extract, or drizzles of infused oils. All in all baked oatmeal is nearly impossible to mess up.
Enjoy! If you're looking for more breakfast recipes don't miss this healthy granola, or the best waffle recipe (seriously!), these homemade cinnamon rolls, a loaded frittata, tofu scramble, Herb Cream Cheese Scrambled Eggs, and it's hard to go wrong with a great version of classic pancakes. I include a bunch of variation ideas with the pancakes.
More Oatmeal Recipes
- Baked Oatmeal Cups
- Cheddar Jalapeño Oatmeal Bread
- Whole Wheat Oatmeal Chocolate Chip Cookies
- More oatmeal recipes
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Coconut Baked Oatmeal
Note: Be sure to buy gluten-free oats if you are avoiding gluten
- 3 tablespoons unsalted butter or coconut oil, melted and cooled slightly
- 2 bananas, sliced into 1/2-inch pieces
- 1 grapefruit, segments
- 2 cups rolled oats
- 1/2 cup shredded coconut
- 1 teaspoon baking powder
- 1/2 teaspoon fine-grain salt
- 1/3 cup maple syrup (or coconut nectar)
- 1 cup full-fat coconut milk
- 1 cup water
- 1 large egg
- 2 teaspoons vanilla extract
- 3 (blood) oranges, peeled, and sliced into cross-sections
- To serve: coconut milk with a splash of rose water (to taste)
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Preheat the oven to 375F / 190C degrees. Use 1 tablespoon of the butter or coconut oil across the inside of a square 8-inch (or equivalent) baking dish. Spread a single layer of bananas across the bottom of the buttered baking dish, then sprinkle the grapefruit across as well.
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In a bowl, combine the oats, coconut, the baking powder, and salt. In another bowl, whisk together the maple syrup, coconut milk, water, egg, the remaining butter or oil, and the vanilla. Sprinkle the dry mixture over the bananas in the baking dish. Drizzle the coconut milk mixture over the oats. Arrange the oranges across the top.
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Bake for 35 to 45 minutes, until the top is golden and the oats are set. Let cool for a few minutes. Drizzle with the rose coconut milk (optional).
Serves 6 - 12.
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Comments
Delicious! Thanks for the recipe! The leftovers were really good, too. I pan-fried it the next day, and mixed in extra shredded coconut and chopped walnuts, for texture. Yum.
The pan-fry is THE move.
I just made this using ingredients I had on hand: a layer of bananas, a layer of raspberries at the bottom and slices of clementines on top. I used 1 1/3 cup of light coconut milk and only 3/4 cup of water. I didn’t have shredded coconut, so I omitted it. It just came out of the oven and it smells and tastes wonderful, fragrant and not too sweet. Thank you Heidi!
Is this coconut milk in a box or a can? Can’t wait to try!
Typically in a can.
Love this recipe, would love it if the print feature offered the photo – I pdf them and create my own recipe book:)
Noted K! I think I used to have that, but it might have got lost in the migration. I’ll look into it. xx!
I just got the recipe in my Inbox, so I haven’t tried it yet, though I’m sure I will love it.
Heidi, I wish you would give us a recipe for a savory version of baked oatmeal using vegetables and whatever other flavorings work. I’m tired of rice and potatoes and I think a savory version of baked oatmeal would be delicious as a side dish or light lunch. It would also be practical, since it can be reheated.
Hi Alma, theres a really popular mushroom casserole that I bet you could turn into a savory baked oatmeal by swapping oats for the rice? Enjoy!
Will this amount, in an 8″ pan, really serve up to 12?
For small servings, to go along with whatever else you’re brunching on. But if it is the primary component, more like 6…
Could we change the blood orange for apples mixed with cinnamon and topped with berries? If so could you please suggest the appropriate cooking time/temperature if these fruits will burn with the current method – not a great cook and have come to your blog to learn 😀
Do you have any more baked oatmeal recipes? This is my breakfast staple, and I am always on the hunt for more options! Thanks in advance
I made the baked oatmeal with fresh raspberries, no egg, but included flax meal mixed in warm water. This version turned out very nicely and will definitely make this again. I hope to try the adding citrus fruit like the grapefruit and blood oranges, and also the rose water. Thank you again for sharing this post. Mahnaz
I think the amount of servings for this dish (6-12) is off because three of us completely annihilated this dish this morning! It was so good!! Not too sweet and totally satisfying. In Hawaii, we have these cute little apple bananas that are so tasty sweet. Once you’ve had one of these, you’ll never want a Chiquita banana again! So I used those with some fresh mangoes. Wow! Yummy! Thank you for another healthy recipe!
If you have time, can you tell me what the purpose of the baking powder is since it doesn’t rise? Thanks!
I’m a fan of your baked oatmeal and tried this recipe today for variation. It was a hit. The only change I’d make is to reduce the maple syrup by half (2 T + 2 t). It was a bit too sweet for my liking. Thank you!
Oh my goodness this was so good! I made it Sunday and just finished the last bowl today. LOVED the flavour combinations and trying a fruit I’d never had before (blood oranges). Thanks!
I knew I’d like this because of the ingredients, the ease of preparation, and the nice quantity for leftovers. I used bananas and blueberries on the bottom and Cara-Cara oranges on top. It is delicious. Thank you Heidi.
And, yes, it freezes well too!
This was so good! I never would have thought to bake oatmeal with coconut milk, but I do feel a little guilty every time I enjoy warm bananas since as kids we ridiculed our poor mother for trying to serve broiled bananas for dessert.
I made this yesterday and am loving it. I was never a big oatmeal fan, but the baked crispy top has sold me. I used 2C normal milk and raspberries instead of grapefruit, I also made it in a loaf pan. Reheated this morning it was just as delicious. Thanks for a wonderful recipe!
Looks as though you sprinkled the top with more coconut before baking, but forgot to include that in the instructions.
Liked the recipe. Although, my grapefruit was bitter, and I should have known baking it wasn’t going to change that! Will be messing around with different fruits next time. Also planning to bake it in a cast iron; I’m hoping for some nice browning and chewy texture.
It’s in the oven and it smells divine. All I had to do was go out into the backyard and pick a grapefruit. Everything else was in my pantry.
Can you omit the grapefruit (dietary requirement) and/or substitute something else?
HS: absolutely – just leave them out, or substitute berries or another fruit.
I love this idea- without the bananas, would it need more coconut milk?
HS: Hi Nina – probably not.
Can you leave out the egg? Is there more moisture you’d need to add instead? I love the idea but i don’t eat eggs. Thank you!
This sounds delicious, I love baked oatmeal 🙂 Rachael xx.
Making this tonight, just hope I can find rose water. Keep up the good work. I am loving the videos!
HS: Thanks Lisa!
Is the full-fat coconut milk a must? I wonder how this would cook up with reduced fat coconut milk. Any thoughts?
HS: Hi JAM – you can play around with whatever liquids you like here – milk, buttermilk, thinned out coconut milk, etc. Have fun!
Sounds wonderful. Curious if this would hold up for 2-3 mornings? Thinking about baking it in advance and having it for work mornings, but it would take me a couple to get through it.
HS: Hi Kat – yes, that’s exactly what we do. 🙂
This is amazing!!! I’m on the hook for hosting a rotating brunch/potluck group and was wondering how I could be unique. This is the perfect dish!
Hi! Wow, this looks so good. How long does this stay yummy? In other words, can I make it for myself and eat it all week?
Would steel cut oats cook well in a baking situation? Maybe keep in the oven longer/ on a lower temp?
HS: Hi Natalie – I use regular rolled oats (not steel / or instant) for this one…but yes – you could try!
This looks amazing! I can’t wait to try it. I had been looking for a way to change up my oatmeal routine.
Please advise on how to make the baked oatmeal ahead of time. I’m planning to make next week.. sounds yummy!
HS: Hi Cynthia – yes, you can absolutely bake ahead of time and reheat 🙂
I make baked oatmeal weekly in the winter-but never thought of this flavor combo. Thanks for the inspiration.
Late for breakfast this morning and all the ingredients are stocked in the pantry {& some blood oranges in the fruit bowl}, I am so going to make this right now …
Looks wonderful! Any idea if a flax egg would work to veganize? Or maybe some mashed banana? Seems it’s there as a binder, yes? Thanks!
HS: Hi Jess – I suspect that would work nicely…Let me know if you try it.
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