I have a confession. Until recently, I thought Oatmeal was something that came in small sugar filled packets that you added hot water to in desperation if there was no bacon or eggs in the fridge. The word ‘porridge’ made me cringe. This all changed when Hilary’s sister brought me over oatmeal for breakie shortly after I got home with the twins from the hospital (She’s pretty amazing, just like her sister!). She used this recipe from Weelicious: http://weelicious.com/2015/07/09/coconut-cream-baked-oatmeal-recipe/
Since then, I’ve been making this oatmeal every morning, and tweaking the recipe. I think I may have finally created the ultimate morning oatmeal. It’s super quick, easy and delicious. Give it a try!
Serves 6, or one hungry Crossfitter. Bake time: 40mins Prep Time: 12 hours
1 Can Coconut Milk (398 ml)
1/2 cup honey
1/4 cup maple syrup
1 cup water
2 cups Steel Cut Oats
Unsweetened Shredded Coconut
Okay, don’t freak out but the porridge is a two- step process. Prepare your porridge the night before you’re planning on baking it. The delicious concoction needs time to set before baking.
Grease a 8″ square pan with coconut oil. In a large bowl, mix together Coconut Milk, Eggs, Vanilla, Honey and Maple Syrup. Add oats, and water, mix thoroughly. Pour into prepared pan. Cut up your peaches into small chunks and place on top of the mixture. Sprinkle your shredded coconut on top. Seran Wrap that beauty and put it in the fridge overnight.
In the morning, preheat the oven to 375degrees, and bake for 40 minutes. (Smells great doesn’t it!?)
I like mine with a bit of milk, honey and more peaches cut up on top… garnish as you wish!
I encourage you to read one of Hilary’s posts: An Ode to Oats while you enjoy your PR-fueling breakfast.