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)

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.

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.

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.