Coconut Cream Baked Oatmeal
A healthy, yet decadent recipe for baked oatmeal from Jen-Fit's Kitchen
Growing up I didn’t really care for oatmeal. As a teenager my mom made it every weekend during winter before skiing. I also don’t much like lasagna for that very same reason. We’d follow skiing with lasagna for dinner. Quick and easy comfort food.
It wasn’t until I trained for my first competition that I decided to give oatmeal a second chance. It’s been on every meal plan since -- just about. Oatmeal quickly became my favorite meal of the day, but after months and months of eating it the same way every single day, I became bored with it. Really bored. It was then I discovered baked oatmeal.
My creative juices began flowing after my first baked oatmeal. Within six months, I had come up with nearly 100 new oatmeal recipes –- 75 of which were published in my first cookbook “75 Ways to Love Your Oatmeal – Great Tasting Recipes that Keep You Lean” available at www.jenfitbooks.com.
I thought it only appropriate to have my first online recipes with M&F Hers be one of my favorites. Hope you all enjoy!
- 1/3 cup old-fashioned oats (can substitute for Bob’s gluten-free oats)
- 1/2 cup Silk coconut milk
- 1/4 cup water
- 2 tbsp. reduced-fat shredded coconut
- 2 tsp. melted coconut oil
- 1/3 mashed banana
- 1/4 cup liquid egg whites
- 2 tbsp. Xylitol or preferred sweetener
- 1 tbsp. pure vanilla extract
- dash cinnamon
- dash sea salt
- 1/2 tsp baking powder
1. Preheat oven to 350 degrees.
2. Melt coconut oil. Add all wet ingredients and stir until thoroughly combined.
3. Mash banana and add to wet ingredients. Combine.
4. Add it remaining ingredients, stirring well. Let oatmeal set for a few minutes.
5. Pour oatmeal in to a coated 2-cup ramekin dish. Bake in preheated oven for 25-30 minutes or until oatmeal pulls from sides of rim.
Total Fat: 16.84g
Total Carbohydrates: 42.14g
Dietary Fiber: 5g