Recipe: Almond Coconut Baked Oatmeal

You'll never turn to sad instant oatmeal packets again.

Photo by Asia Bradlee

Photo by Asia Bradlee

Smoothie bowls and chia puddings may be having a moment, but oatmeal, the old classic, is still one of the healthiest breakfasts around. Oatmeal is a high-fiber food, which may help lower cholesterol levels and will keep you full all the way ’til lunch.

With a little foresight, this baked oatmeal recipe is ready to go as soon as you wake up. It’s no slouch on the nutrition front, either: Almonds provide monounsaturated fat and other vitamins and minerals, while bananas give a touch of natural sweetness and are a healthy substitute for oils or butter.

We used light coconut milk, but if you want a creamier taste, go for full fat.

Serves 4 to 6

2 cups rolled oats
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 cup mashed banana (about three bananas)
1 cup coconut milk
1/4 cup maple syrup
1 egg
1 tsp vanilla
1/2 cup almonds
1/2 cup shredded coconut


Preheat the oven to 350 degrees. Whisk together the mashed banana, coconut milk, maple syrup, egg, and vanilla. In a separate bowl, combine the oats, baking powder, salt, cinnamon, and shredded coconut.

Roughly chop the almonds and add them to the dry mixture. Pour the wet mixture into the dry mixture and mix thoroughly.

Pour the mixture into a 9″ by 13″ baking pan. Bake for 25 minutes, or until golden brown.

Once cool, cut into squares and serve. Top with some Greek yogurt, a sprinkle of nuts, or fresh fruit, if desired.