This baked oatmeal is your new weekday savior. Assemble this easy recipe in minutes before you wake up the family, then pop it in the oven while you get ready for work. Within 35 minutes you’ll have a warm, hearty and good-for-you (did we mention its vegan?) breakfast to feed a crowd. Bonus: this recipe is also incredibly versatile. Adjust it to the season – or to what you have in your pantry. Here, I use raspberries and pistachios, but it would also be fantastic with bananas and macadamia nuts or pears and walnuts. You can even swap out the fruit for ½ cup of chocolate chips for an extra-special morning. Don’t finish the oatmeal? Don’t worry - this recipe also reheats nicely in the microwave or a 350° oven.
Preheat oven to 350°. Grease a 2-quart baking dish and set it on a rimmed baking sheet.
In a large bowl, toss the oats with the ½ cup of coconut, chia seeds, baking powder, cinnamon and salt.
In a medium bowl, whisk the coconut milk with the melted coconut oil, maple syrup and vanilla extract until almost smooth. It’s ok if there are some lumps – the coconut oil will melt in the oven. Pour the wet ingredients over the dry ingredients and toss to combine. Fold in the fruit. Scrape into the prepared baking dish.
Bake for about 35 minutes, or until just set in the middle. Let cool slightly, then scoop into bowls. Top with a dollop of coconut yogurt and sprinkle with chopped nuts, more fruit and coconut. Drizzle with more maple syrup, if desired, and serve right away.