Cocoa Beach Baked Oatmeal
Servings: 8–9
Preparation Time: 10 minutes
Ingredients:
- 2 eggs
- 1/4 cup Virgin Coconut Oil
- 1/2 cup + 2 tablespoons whole cane sugar
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cups coconut milk (not light)*
- 2 cups rolled oats
- 4 tablespoons unsweetened shredded coconut, divided
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/4 cup cocoa powder
Directions:
Preheat oven to 350 degrees F.
In a medium bowl, combine the eggs, Virgin Coconut Oil, and cane sugar. Whisk together until well incorporated. Add the vanilla extract and coconut milk and whisk until smooth. Dump in the oats and 2 tablespoons shredded coconut. Don’t stir just yet. Place salt, baking powder, and cocoa powder in a small sieve and sift over the oats. Stir everything until combined.
Pour into a 9 x 9-inch baking pan greased with a little coconut oil. Sprinkle remaining 2 tablespoons dried coconut over the top.
Bake at 350 degrees for 30 minutes.
Serve by itself or with regular milk or additional coconut milk poured on top.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Melodie, Fort Mill, SC.
