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Baked Oatmeal with Blackberries & Coconut
Nb persons: 0
Yield:
Preparation time:
Total time:
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| 2 cups / 7 oz / 200 g rolled oats | |
| 1/2 cup | unsweetened coconut flakes |
| 1 teaspoon | aluminum-free baking powder |
| 1 1/2 teaspoons | ground cinnamon |
| Scant 1/2 teaspoon fine-grain sea salt | |
| 1 can | reduced fat coconut milk |
| 1/3 cup / 2 oz | water |
| 1/3 cup / 2 oz / 60 g pure maple syrup (or raw sugar) | |
| 1 large | egg |
| 3 tablespoons | unsalted butter, melted and cooled slightly |
| 2 teaspoons | pure vanilla extract |
| 2 | ripe bananas, cut into 1/2-inch pieces |
1 1/2 cups / 6.5 oz / 185 g blackberries or other berries
Instructions:
Preheat the oven to 375 degrees with a rack in the top third of the oven.
Butter or spray cooking oil on the inside of an 8-inch square baking dish.
In a medium bowl, mix together the oats, coconut, sugar (if you’re using it in place of maple syrup), baking powder, cinnamon, and salt.
In another bowl, whisk together the maple syrup (if using), coconut milk, water, egg, half of the butter, and the vanilla.
Place the banana slices in a single layer on the bottom of the baking dish.
Arrange two-thirds of the berries on top of the bananas.
Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats.
Scatter the remaining berries across the top, and sprinkle some extra coconut flakes and raw sugar on top if you’d like.
Bake for 45 minutes, until the top is golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.
Serves about 8 people (or me for a week!).
Recipe uploaded with Shop'NCook for iPhone.
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