My oatmeal obsession continues!
I usually opt for a stove top version using rolled oats, sometimes adding quinoa, as with these Quinoa Bowls w/ Strawberry Rhubarb Compote. But I’ve been craving something with a little more of a chew to it lately.
Enter: THIS Coconut Chai Baked Oatmeal.
Chai might usually be considered a Fall flavor, but I’m a chai lover year round. I find that the flavors in chai provide an amazing base which you can then layer different toppings on to create something new everyday. Even though I eat oatmeal most mornings, I like to switch up my toppings to keep it interesting.
Some of my favs include coconut whip, fruit, and toasted coconut flakes. But I bet this would be incredible topped simply with coconut milk or coconut yogurt as well. The possibilities are endless!
Back to the main reason I made this oatmeal: the texture. This was my first time making baked oatmeal and I have to say, I was SO pleased with the result. It has a great chew to it while still being creamy. It actually reminds me of the texture of an oatmeal cookie – soft in the center, with a slight crunch on the outside.
Yasss!
5 reasons to try this Coconut Chai Baked Oatmeal:
- Comes together in a little over 30 minutes
- Has the perfect chew/bite
- Perfectly spiced
- Tastes like an oatmeal cookie!
- Vegan + refined sugar free + gluten free
This oatmeal is ideal for feeding a crowd since it comes together in a flash and has endless topping possibilities! Oatmeal bar party anyone? Totally my kind of party!
Whether you’re looking to get out of your morning breakfast rut, or looking to feed a crowd, you need this Coconut Chai Baked Oatmeal in your life!
If you try this recipe, let me know! Leave a comment, and be sure to take a picture and tag it #peachandthecobbler on Instagram so I can see how it went!
Enjoy!
Love,
Peach
- 2 flax eggs ( 2 tablespoons flax meal + 5 tablespoons filtered water)
- 1 ½ cups filtered water, room temp
- 1 ¼ cups unsweetened coconut milk, room temp (sub almond milk)
- ¼ cup maple syrup (sub honey if not vegan or apple juice syrup - recipe here)
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 3 cups gluten free oats
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon cloves
- ¾ teaspoon ginger
- ¼ teaspoon salt
- Coconut whipped cream
- Toasted unsweetened coconut flakes
- Fruit
- Preheat oven to 350 and grease a 8 by 8 baking dish with coconut oil (or olive oil).
- While the oven is preheating, make chai spice mix by combining all spices in a small dish. Set aside.
- Prepare flax eggs in a medium sized mixing bowl and let sit for 3-5 minutes.
- To the flax eggs, add 1 ½ cups filtered water (room temp), 1 ¼ cups coconut milk (room temp), 1 teaspoon vanilla, ¼ cup maple syrup, and 3 tablespoons melted coconut oil. Stir to combine.
- Then, add 3 cups gluten free oats, the chai spice mix you made, and ¼ teaspoon salt. Mix until fully incorporated.
- Pour oatmeal into prepared baking dish and spread evenly. Bake for 25-30 minutes or until all the liquid has absorbed and the middle is firm to the touch.
- Then, turn your oven to broil and bake another 5-7 minutes to crisp the edges and brown the top.
- Let cool 5 or so minutes, then serve warm with coconut milk/coconut whip cream and toasted coconut flakes, or any other desired toppings. Best when fresh but leftovers will keep in the fridge for 3-5 days. Reheat in the oven at 350 degrees or for about a minute in the microwave.
- Enjoy!
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Hi! I just discovered your blog via Strength & Sunshine. Your photography is gorgeous!! Keep up the good work. 🙂
Awe, this just made my day! Thanks so much, Sarah!