Coconut Oven Oatmeal By: Erica R.
I am the mom of an 11 month old with CF. I am always looking for new things for her that are easy to eat and have fat and nutrition that she enjoys. I make this in advance, slice it up and freeze pieces. It reheats well and every day she can eat it with a different fruit topping for a totally different taste. Originally the recipe called for heavy cream instead of the coconut cream and coconut milk but since I am dairy-free, we made the switch.
- 1 c cooked oats
- 6 eggs
- 1 c shredded unsweetened coconut
- 1/2 c sugar
- 1/2 c coconut cream
- 1 c unsweetened coconut milk
- 1/2 Tbsp vanilla extract
- 1/2 Tbsp almond extract
- 1 1/2 c pureed fruit or apple sauce
- Add All Ingredients
Preheat oven to 375 degrees.
Grease 13X9 pan.
Put cooked oats in mixer with paddle attachment and mix for one minute.
Add eggs one at a time until mixed.
Add all the rest of the ingredients except the pureed fruit or applesauce.
Bake for 45 minutes; will be set but still jiggly.
Serve room temperature or warm topped with fruit.
- Servings: 12
Amount per serving:
- Calories: 196
- Fat: 13 g
- Sodium: 40 mg
- Protein: 5 g
- Calcium: 20 mg
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