Oatmeal… who’s on board?
 
I’ve been eating “Paleo” (no gluten, grains, refined sugar, legumes, dairy, soy) for several years now – since I met my now husband who introduced me to it!
 
Of course I go off course here and there.  Sometimes that’s when we eat out, visit my parents (you can’t not eat candy when you visit home right?), just feel like a donut, or when the holidays are here.  I’m not a robot and can’t eat the same things every day…
 
But when I’m back to “my usual” it typically consists of nutrient dense foods – meat, eggs, veggies, nuts, other healthy fats, some fruit.  It’s what makes me feel my best.
 
Over the years though, as I’ve played around with rounds of Whole30 and going on & off track here and there, I’ve realized which things I can add back into my diet with not much difference in the way I feel.
 
Gluten free, good quality (organic) grains are one of those things that can really help me switch things up when I get bored, and don’t give me much if any consequences in terms of my digestion or energy levels.
 
When I polled you guys over on Instagram, it sounded like many of you were in the same boat (over 85% to be exact!).  Many of you DO include grains in your diet.
 
 
And even if grains aren’t a day-to-day thing for you… how good would these be for a little treat or to switch things up?
 
Chocolate + coconut anything is a straight path to my heart.  But baked into this warm, hearty breakfast (that tastes like & could totally be dessert), it’s just perfect.
 
 
Looking for something less chocolatey, more fruity?  Switch up your mix-ins!

 

Wondering if you’ll like this?  Well… do you like oatmeal cookies?  That’s just about exactly how this tastes!  It’s honestly too good to be true.  I dare you to eat just one serving!

 
Know a new mama who’s breastfeeding & trying to up her supply?  Make her this!  Many swear by oats for boosting milk supply.  You could add a few extras like a couple scoops of Brewer’s Yeast, a handful of chopped dried apricots, and a few tablespoons of ground flaxseed (all things said to help in that department!)

Ingredients:

  • 3 cups rolled oats (I used THESE which are organic & gluten free)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3 eggs
  • 1/3 cup honey or maple syrup
  • 1/4 cup coconut oil or ghee, melted (plus a bit more for greasing the dish)
  • 1 cup milk*
  • 1 tsp vanilla extract
  • 1/3 cup each of mix-ins*:  chocolate chips (a few extra won’t hurt), shredded coconut, chopped walnuts or pecans



Directions:

  1. Preheat the oven to 350ºF.  Grease a 9″ square baking dish with some melted coconut oil or ghee, or line it with parchment paper so the oatmeal doesn’t stick.
  2. In a large bowl, combine the dry ingredients:  oats, baking powder, cinnamon, nutmeg, and salt.
  3. In a separate bowl, whisk the eggs, honey or maple syrup, melted coconut oil or ghee, milk, and vanilla extract.
  4. Add the wet ingredients to dry, and mix until combined.  Stir in your mix-ins until well incorporated.
  5. Transfer the mixture to the greased baking dish, and top with a few extra chocolate chips & some shredded coconut if using.
  6. Bake for 35 minutes or until light golden on top & around the edges, and firm in the center.  Slice into 9 to 12 squares and serve!  Store leftovers in the fridge.

*Notes:

  • I use coconut milk in this recipe, but you can substitute whatever milk you like!  Cashew or almond are two other great dairy-free options.  For extra flavor, try the french vanilla or caramel flavored Nutpods!  I buy those HERE.
  • For mix-ins I would choose around 3, but feel free to mix them up to change the flavor profile!  I used chocolate chips, shredded coconut, and chopped walnuts in this batch.  Get creative & do whatever flavor combo you like!  Try dried fruit, fresh berries, peanut butter, or chopped bananas.
  • FREEZER INSTRUCTIONS:
    • Bake the oatmeal according to above directions, then allow it to completely cool.  Slice into squares and wrap individually with plastic wrap then a layer of foil to keep the air out.  Freeze!
    • To reheat:  defrost overnight in the refrigerator.  To warm, heat in the microwave or in a 350ºF oven until heated through.
 

 

Print Recipe
5 from 2 votes

Chocolate Chip Coconut Baked Oatmeal | Gluten Free, Dairy Free

Servings: 9
Calories: 298kcal

Ingredients

  • 3 cups rolled oats
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3 eggs
  • 1/3 cup honey or maple syrup
  • 1/4 cup coconut oil, melted or ghee plus more for greasing the dish
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1/3 cup chocolate chips
  • 1/3 cup shredded coconut
  • 1/3 cup chopped walnuts or pecans

Instructions

  • Preheat the oven to 350ºF.  Grease a 9" square baking dish with some melted coconut oil or ghee, or line it with parchment paper so the oatmeal doesn't stick.
  • In a large bowl, combine the dry ingredients:  oats, baking powder, cinnamon, nutmeg, and salt.
  • In a separate bowl, whisk the eggs, honey or maple syrup, melted coconut oil or ghee, milk, and vanilla extract.
  • Add the wet ingredients to dry, and mix until combined.  Stir in your mix-ins until well incorporated.
  • Transfer the mixture to the greased baking dish, and top with a few extra chocolate chips & some shredded coconut if using.
  • Bake for 35 minutes or until light golden on top & around the edges, and firm in the center.  Slice into 9 to 12 squares and serve!  Store leftovers in the fridge.

Notes

  • I use coconut milk in this recipe, but you can substitute whatever milk you like!  Cashew or almond are two other great dairy-free options.  For extra flavor, try the french vanilla or caramel flavored Nutpods!  I buy those HERE.
  • I used THESE for rolled oats which are organic & gluten free)
  • For mix-ins I would choose around 3, but feel free to mix them up to change the flavor profile!  I used chocolate chips, shredded coconut, and chopped walnuts in this batch.  Get creative & do whatever flavor combo you like!  Try dried fruit, fresh berries, peanut butter, or chopped bananas.
  • FREEZER INSTRUCTIONS:
    • Bake the oatmeal according to above directions, then allow it to completely cool.  Slice into squares and wrap individually with plastic wrap then a layer of foil to keep the air out.  Freeze!
    • To reheat:  defrost overnight in the refrigerator.  To warm, heat in the microwave or in a 350ºF oven until heated through.

Nutrition

Calories: 298kcal | Carbohydrates: 33g | Protein: 7g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 208mg | Potassium: 174mg | Fiber: 4g | Sugar: 13g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg
Filed   breakfast, Desserts, one dish meals, snacks