Ingredients
Scale
- 3 cups old-fashioned rolled oats
- 1 cup unsweetened shredded coconut (divided: ¾ cup mixed in, ¼ cup for topping)
- 1½ cups full-fat canned coconut milk (well-shaken)
- ½ cup regular milk or additional coconut milk
- 2 large eggs
- ⅓ cup pure maple syrup or honey
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 tablespoons melted coconut oil (plus more for greasing)
- Optional add-ins: ½ cup diced fresh or frozen pineapple, sliced banana, chopped macadamia nuts, or dark chocolate chips
- Optional toppings: toasted coconut flakes, fresh tropical fruit, Greek yogurt, additional maple syrup
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Generously grease a 9×13-inch baking dish with coconut oil or cooking spray, or line it with parchment paper for easiest removal and cleanup.
- Toast the Coconut (Optional but Recommended): For extra flavor, spread ¾ cup shredded coconut on a baking sheet and toast in the preheating oven for 3-4 minutes until lightly golden and fragrant. Watch carefully as coconut burns quickly! Set aside to cool slightly.
- Combine Dry Ingredients: In a large mixing bowl, stir together the rolled oats, toasted coconut (or untoasted if you skipped step 2), baking powder, and salt. Mix well to distribute everything evenly throughout the oats.
- Mix Wet Ingredients: In a separate bowl, whisk together the coconut milk, regular milk, eggs, maple syrup, vanilla extract, and melted coconut oil until completely smooth and well combined. The mixture should be uniform with no streaks of egg visible.
- Combine Everything: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently with a wooden spoon or spatula until everything is thoroughly combined. The mixture will look very wet and liquidy—this is exactly right and will absorb as it bakes.
- Add Optional Mix-Ins: If using pineapple, banana, nuts, or chocolate chips, gently fold them into the mixture now. Don’t overmix; just fold until distributed.
- Transfer to Pan: Pour the oatmeal mixture into your prepared baking dish and spread it into an even layer with a spatula. Sprinkle the reserved ¼ cup shredded coconut evenly over the top for beautiful presentation and extra coconut flavor.
- Bake: Place the dish on the center rack of your preheated oven and bake for 35-40 minutes. The oatmeal is done when the top is golden brown and toasted, the edges are set, and the center is mostly firm but still has a slight jiggle. It will continue to firm up as it cools.
- Cool and Set: Remove from the oven and let cool on a wire rack for 10-15 minutes before slicing. This cooling period is crucial—it allows the oatmeal to set properly so it slices cleanly instead of crumbling apart.
- Slice and Serve: Cut into 8 equal squares and serve warm with your favorite toppings. Fresh pineapple, sliced banana, a drizzle of maple syrup, and some toasted coconut flakes make it absolutely divine.
- Store Leftovers: Once completely cooled, cover the dish tightly or transfer individual portions to airtight containers. Refrigerate for up to 5 days, reheating individual servings in the microwave for 45-60 seconds.
Notes
- Vegan Adaptation: Replace eggs with 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, let sit 5 minutes), use maple syrup instead of honey, and ensure all other ingredients are vegan-friendly. Use non-dairy milk or all coconut milk.
- Gluten-Free: Use certified gluten-free oats to make this recipe completely gluten-free.
- Sweetness Level: Adjust maple syrup to taste—anywhere from ¼ cup (less sweet) to ½ cup (sweeter) works depending on your preference.
- Coconut Milk Note: Make sure to shake the can well before opening. If the coconut milk has separated, whisk it together before measuring.
- Texture Preference: For thicker, denser squares, use a 9×9-inch pan. For thinner pieces with more crispy edges, use a 9×13-inch pan.
- Toasting Coconut: While optional, toasting the coconut before adding it to the batter adds incredible depth of flavor and is worth the extra 5 minutes.
- Cook Time: 35-40 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: American-Tropical Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice (⅛ of recipe)
- Calories: 285
- Sugar: 12g
- Sodium: 195mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 47mg