Coconut Cardamom Baked Oatmeal
This coconut cardamom baked oatmeal is filled with warming cinnamon and cardamom spices along with layers of different kinds of coconut. Cozy and super easy to make, their the perfect make ahead breakfast that is vegan, gluten free and healthy!
Why you’ll love this baked oatmeal
- This baked oatmeal is super easy to assemble. You can literally dump the ingredients into your baking dish, mix and bake all in one. No extra bowls for clean up!
- The flavors of the coconut and cardamom together provide this enhanced sweet and buttery taste throughout the oats. It literally tastes like dessert for breakfast.
- These oats act as the perfect grab and go breakfast. If you need some more easy breakfast on the go, you might want to try these matcha latte overnight oats.
Key Ingredients
- Oats: We are using both quick oats and rolled oats to help make a cakey texture
- Coconut: We’re using coconut cream, coconut shreds and coconut milk in this
- Maple Syrup: For a slight touch of sweet to compliment the coconut
- Flaxseeds: To bind everything together
- Cardamom: A floral smelling spice that you only need a little of to enhance more of that sweetness without extra added sugar
How to make coconut cardamom baked oatmeal
Preheat your oven and grab the baking dish you plan to bake your oats in. To the dish, add in your dry ingredients and give them a good mix with a spoon.
Now add in your wet ingredients to the dish. With your spoon, give your ingredients another mix, making sure that the oatmeal is spread out evenly throughout.
Place your baking dish in the oven and bake until the top of your oatmeal looks golden. Remove from oven and allow to cool and set before serving.
Tips for making these baked oats
- For best texture results, make these oats as instructed with a combination of rolled oats and quick oats. If you do not have quick oats on hand you can add the same amount of rolled oats instead. But if you have a food processor, you can also make your quick oats from regular rolled oats. Just pulse a few times until you cut up the oats into smaller pieces.
- You can make your oat baked oats thicker by using an 8-in x 8-in baking pan in place of the longer pan used in the recipe notes. The same baking time instructions should apply.
- The coconut cream referenced in this recipe is just the top layer of thicker cream that tends to settle at the top of canned coconut milk. You can also find canned coconut cream. The main ingredient should be coconut.
What is the texture of baked oatmeal?
This style of cooking oats leads to a more chewy and muffin like consistency. Having this type of texture might appeal to some of you that might not be a fan of normal creamy style oats cooked on the stovetop.
Does baked oatmeal need to be refrigerated?
Even though this recipe is dairy and egg free, these baked oats benefit a lot from being stored in the fridge after they have completely cooled. Placing in the fridge will help these oats last longer. Store in the fridge in an airtight container for up to 4 days. Keep the sauce in a separate container and only use when planning to eat your baked oats.
More fun oat based recipes
Coconut Cardamom Baked Oatmeal
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Diet: Vegan
Description
This vegan coconut cardamom baked oatmeal is filled with warming cinnamon and cardamom spices along with layers of different kinds of coconut. Cozy and super easy to make, their the perfect make ahead breakfast that is vegan, gluten free and healthy!
Ingredients
Baked Oatmeal
- 1 1/2 cups rolled oats
- 1 cup quick oats
- 2 tsp baking powder
- 1/4 cup shredded coconut
- 1 tbsp ground flaxseed
- 1 tsp cardamom
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup maple syrup
- 1/4 cup coconut cream OR 1/4 cup nut or seed butter
- 2 cups unsweetened almond milk
Sweet Maple Peanut Sauce
- 2 tbsp peanut butter
- 1 tbsp maple syrup
- Pinch of salt to taste
- 4 tbsp coconut milk
Extras
- Toasted Coconut
- Sliced Strawberries
Instructions
Baked Oatmeal
- Preheat oven to 350F.
- In a 9-in x 13-in non-stick baking dish, add in your rolled oats, quick oats, baking powder, ground flaxseed, shredded coconut, cardamom, cinnamon, and salt.
- Stir your dry ingredients well and then pour in your milk, coconut cream and plant milk.
- With a spoon or spatula, stir all your ingredients together really well. Use your spatula to remove any excess of the mixture from the sides of your baking dish.
- Make sure your oats appear evenly spread out and then place your dish into the oven. Bake your oats for 30 minutes then remove from the oven and allow to cool for at least 10-15 minutes before cutting into them.
Sauce
- As you wait for your oats to cool, make your sauce. Combine peanut butter, maple syrup and salt and mix well.
- Add in 2 tbsp of coconut milk and whisk to combine.
- Whisk in remaining coconut milk and taste and adjust sweetness and salt to preference.
- Drizzle over your serving of baked oats.
Notes
For best texture please stick to rolled oats and quick oats in combination. You can opt for all rolled oats, but I find this recipe works best when this is in combination. DO NOT REPLACE WITH STEEL CUT OATS.
Not sure what coconut cream is? I got mine by not mixing a can of coconut milk. The thicker creamier part that settles at the top of our can of coconut milk is the cream. Measure it out with a measuring cup and add to the recipe as instructed. You can mix the rest of the can and use the remainder for the sauce as listed.
Did You Try This Recipe?
Then let me know what you thought! Share your creations by tagging me on Instagram with the hashtag #plantbasedrdeats
★ Catherine
