Description
Grain-Free Baked “Oatmeal” made with Coconut Flour! Its is naturally vegan, gluten-free, oil-free and nut-free.
Ingredients
- 2 cups water
- 1/2 cup coconut milk (full-fat, well-stirred)
- 1 cup mashed very ripe banana
- 6 tbsp ground flax seeds (flaxseed meal)
- 1/2 cup coconut flour
- 1/3 cup coconut sugar or natural cane sugar
- 2 tsp vanilla extract
- 1/4 tsp fine sea salt
- 2 tsp baking powder
- 1–1/2 cups blueberries
- Optional: 1 cup of fresh fruit or 1/3 cup dried fruit
- Optional: 3 to 4 tbsp seeds or chopped nuts
Instructions
- Preheat oven to 375°F; Grease a 9-inch (23 cm) square metal baking pan with coconut oil
- In a large bowl, whisk together coconut milk, water, banana, flax seeds, coconut flour, coconut sugar, vanilla and salt until blended. Let stand for 10 minutes to thicken. Stir in baking powder until well blended; gently fold in fruit, if using,
- Spread mixture evenly into prepared pan. Sprinkle with seeds or nuts, if using.
- Bake in preheated oven for 50 to 55 minutes or until set at the center and golden. Let cool on a wire rack for 10 minutes. Cut into servings and serve warm.
- (Alternatively, cool completely, cut into bars or squares, and store in an airtight container in the refrigerator until ready to eat. Serve cold, room temp, or rewarm in microwave for 10 to 15 seconds).
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/9 of recipe
- Calories: 159
- Sugar: 10.8 g
- Sodium: 55 mg
- Fat: 5.9 g
- Saturated Fat: 3.9 g
- Carbohydrates: 23.2 g
- Fiber: 8.2 g
- Protein: 3.7 g
- Cholesterol: 0 mg
Keywords: coconut flour, baked porridge, baked oatmeal, coconut flour porridge, coconut flour cereal, vegan, gluten-free, grain-free, oil-free, nut-free, egg-free, dairy-free, cleaneating, clean eats, fitness food
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Sheri M
Wednesday 26th of March 2014
Yummm Pummmpkinnn! I didn't think about trying that. Thank you for the suggestions! We will try them out and let you know how it goes. :) Thanks!!
Sheri M
Wednesday 26th of March 2014
Hi Camilla, That sounds really good. I'm always looking for something new for breakfast. With my kiddos having a banana allergy, do you know if subbing applesauce will work just as well?
Camilla
Wednesday 26th of March 2014
Hi Sheri! I have not tried it, but I think applesauce would work just fine. Same, too, for unsweetened pumpkin (you might want to add a touch more sweetness for both, since the banana adds sweetness, too). :)
Raven G
Monday 24th of March 2014
Wow, this looks really good. I think I'll make it with some added blueberries. I already have the coconut flour. Could I use almond milk instead of coconut milk?
Camilla
Monday 24th of March 2014
Hi Raven, You need the extra fat from the coconut milk here, so if you are going to use almond milk (which is really low in fat), cut back on the milk by 1 or 2 tbsp and replace it with 1 or 2 tbsp fat (e.g., melted coconut oil, olive oil, etc).