Coconut Cream Baked Oatmeal

Ingredients

• coconut oil 1 teaspoon
• egg 2 medium pieces
• coconut milk 5.5 ounces
• honey 0.3333333333 cups
• vanilla extract 0.5 teaspoons
• water 2 cups
• oat flakes 1 cup
• shredded coconut 0.5 cups
• salt 0.25 teaspoons

Tools

• bowl
• whisk
• oven

Instructions

1. Grease a 3-quart casserole or 9-inch square baking dish with coconut oil.
2. In a medium bowl, beat the eggs, coconut milk, honey, and vanilla until smooth.
3. Add the water, oats, half of the shredded coconut, and salt. Mix well.
4. Pour the mixture into the prepared baking dish, cover, and refrigerate overnight.
5. Preheat the oven to 350°F (175 °C).
6. Remove the cover and bake the oatmeal until set in the middle.
7. Toast the remaining shredded coconut in the oven, stirring once or twice, until light golden.
8. Drizzle with a little extra honey, sprinkle with the toasted coconut, and serve hot.

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