
Author Notes:
Cinnamon, coconut and nutmeg make this hearty baked oatmeal a delicious breakfast to wake up to.
Serves: 6
Ingredients
-
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
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3
teaspoons ground flax seed
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1
teaspoon cinnamon
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1
teaspoon nutmeg
-
1
pinch salt
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1
cup
2 tablespoons milk
-
1/2
cup shredded sweetened coconut, toasted
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3
cups rolled oats
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Toasted walnuts, cranberries, or any assortment of toppings you like
In This Recipe
Directions
- 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!
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Grains|Nutmeg|Oat|Oatmeal|Walnut|Milk/Cream|One-Pot Wonders|Serves a Crowd|Make Ahead|Christmas|Fall|Thanksgiving
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