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Author Notes: Cinnamon, coconut and nutmeg make this hearty baked oatmeal a delicious breakfast to wake up to. —freshandfoodie
- 2 large eggs
- 3/4 cup brown sugar
- 1/3 cup unsalted butter, melted and cooled slightly
- 1.5 teaspoons baking powder
- 1.5 teaspoons vanilla extract
- 3 teaspoons ground flax seed
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 pinch salt
- 1 cup + 2 tablespoons milk
- 1/2 cup shredded sweetened coconut, toasted
- 3 cups rolled oats
- Toasted walnuts, cranberries, or any assortment of toppings you like
- Lightly grease an 8?x8? baking dish.
- Mix eggs and brown sugar in the bottom of the dish, whisking to remove lumps. Add melted butter and carefully whisk to combine.
- Add baking powder, vanilla, ground flax seed, cinnamon, nutmeg and salt directly to the dish and whisk well. Carefully add the milk and stir to combine.
- Add the toasted coconut and oats and carefully fold into the mixture, making sure everything is combined really well. Cover the dish with plastic wrap and refrigerate over night.
- The next morning, preheat the oven to 350 degrees and bake the oatmeal for approximately 45 minutes, or until the edges are brown.
- Remove from oven and let cool for a few minutes. Then cut yourself a piece, top it with toasted walnuts and dried cherries, and pour some warm milk over the top. Enjoy!
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.