Trust me, I ate a circle around the pan to confirm it’s the best part (and it totally is). This baked oatmeal is the perfect dish for lazy weekends, hosting a house full of guests, or brunch, because it’s quick and easy and it feeds a crowd. The recipe comes together in about 1 hour, requires just 10 simple ingredients, and is vegan, gluten-free, naturally-sweetened, and vegan butter-free! Whew, that was a mouthful (but so worth it). This oatmeal is inspired by a recipe I saw in Real Simple magazine that immediately caught my eye. Only this version is egg-free, and infused with coconut three ways. That’s right THREE: Coconut flakes, coconut milk, and coconut oil. That’s a lot of coconut, and it’s oh-so-delicious. You really don’t need much in the way of toppings. In fact, just pour on some almond milk and call it breakfast! But if you wanna get all fancy, coconut whipped cream, figs (or fresh fruit), and toasted coconut make a perfect finishing touch. I hope you guys love this recipe! It’s: SimpleHeartyWholesomeCoconut-infusedPerfectly sweetSatisfyingHealthy& Delicious This would make a dreamy weekend breakfast, or even one you could make ahead of time and reheat throughout the week for a quicker meal option! It’s especially ideal throughout the winter, especially when hosting guests – it’s the ultimate warming, comfort food. If you aren’t into coconut, don’t worry! Simply swap out the coconut milk for almond, and the coconut flakes for something that sounds more your style, like chocolate chips (ey-oh)! If you give this recipe a try, let us know! Leave a comment, rate it (pretty please), and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see your breakfast in action. Cheers, friends!
