Raspberry Coconut Baked Oatmeal

Happenings 2.7.17
February 7, 2017
Happy Valentine’s Day + A Survey!
February 14, 2017

Raspberry Coconut Baked Oatmeal

Today I’m sharing the perfect Valentine’s Day breakfast for your sweetie! It’s totally customizable, comes together within minutes, and leaves your house smelling heavenly. Kids AND adults will love this one – and you can feel good about serving it because it’s packed with protein, fiber, and flavor 🙂

I’ve been on a baked oatmeal kick lately. It seems like every Monday morning I put together some sort of concoction and munch on it throughout the week. I try to use up random “leftovers” from baking or cooking, really whatever is left around and would taste good together. I mean what DOESN’T go with peanut butter? Side note: we go through a LARGE Whole Foods jar of PB weekly. (!!)

My recipe for today’s baked oatmeal is simply divine and would make a great Valentine’s Day morning treat. We’ll start with oats, almond milk, peanut butter, and some spices. Add in anything else you want – nuts, coconut, fresh or frozen fruits, chocolate… and bake. That’s it! Easy peasy.

And bonus! You can totally personalize this. No honey? Use pure maple syrup. Don’t like almond milk? Any milk will do. OR even use unsweetened applesauce! Not a coconut fan? Leave it out. Want pecans instead of walnuts? Fine with me! Have a nut butter to use up? Sub it for peanut butter. Blueberries instead of raspberries? Sure. Diced apples, peaches, or mashed bananas would also work. I told you – you can’t mess this one up!

Happy heart day!!

xo

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Raspberry Coconut Baked Oatmeal

Ingredients

  • 3 cups old-fashioned oats
  • 2 cups unsweetened almond milk
  • 1 cup shredded coconut flakes
  • 1 cup walnuts chopped
  • 1 cup raspberries frozen or fresh
  • 3/4 cup peanut butter
  • 1/4 cup honey
  • 2 tsp vanilla
  • 1 Tbsp cinnamon
  • 1 tsp salt

Instructions

  1. Preheat the oven to 375 degrees. Grease a baking pan - something 9x13 will do (mine is a little smaller). You could also use a square and just bake it for a longer amount of time.

  2. Mix together all ingredients in a large bowl.

  3. Pour into prepared pan and bake for 25-35 minutes - until the edges are lightly browned and the top is firm to touch.

  4. Serve with coffee!

  5. Cut into individual bars and refrigerate for up to a week, frozen for up to 4 months.

PS: Dish towel from my mama, heart plates from my in-laws.