Coconut Cashew Baked Oatmeal
The smell of my apartment is heavenly right now. Seriously, I wish I could bottle this smell up and send each of you a candle of it. Until I get around to that, it looks like you will have to make my new Coconut Cashew Baked Oatmeal to smell this amazing delicious perfect scent.
Baked oatmeal to some may be a winter dish but to me it’s all year around. It is one of my favorite weekend dishes to make so I have it for during the week too.
My Coconut Cashew Baked Oatmeal was inspired but the true Oat King himself, my Dad. Ever since I was a little girl, my Dad has been making me oatmeal. It may sound odd but when I cook Quaker Old Fashioned Oatmeal over the stove, the smell of it takes me back to when I was 2 years old being spoon fed oatmeal every morning (the ol’ good days). A little splash of milk & brown sugar and we were golden. Now oatmeal has evolved to soaked oats, muffins, cookies, baked oatmeal and more. Each inspired by the very humble beginnings of Quaker oatmeal, milk & brown sugar.
My Dad absolutely loves cashews and coconut so why not throw so much goodness into a pie dish with some oats and make magic happen?
Here is my Coconut Cashew Baked Oatmeal recipe (serves about 4 slices/Vegan/Gluten free):
- 2 cups of rolled oats
- 1/3 cup maple syrup
- 1 1/4 cup of cashew milk (you can use any milk you wish)
- 1 tsp baking powder
- 1/2 cup of Essentially Coconut Cashew Butter & additional 1/4 cup for garnish
- 1 tbsp ground chia seeds
- Cinnamon (I really don’t ever measure cinnamon – I love it so the more than merrier)
Preheat your oven to 350 degrees. Spray your pie dish with cooking spray. Combine all ingredients, except the chocolate chips in a mixing bowl.
Pour oat mixture onto greased pie dish and bake in the oven for about 40 minutes or until the top of the oatmeal looks golden and crispy. Drizzle the remaining Coconut Cashew Butter onto of the pie. Serve warm.
Enjoy! xo, Rach