Coconut Baked Oatmeal (3 Ingredients, V, GF, Oil-Free)

4.65 from 17 votes

Coconut Baked Oatmeal (3 Ingredients, V, GF, Oil-Free)

Easy 3 Ingredient Coconut Baked Oatmeal Squares are perfect for breakfasts & snacks! They are vegan, gluten-free, nut-free, oil-free and only 155 calories per serving

Prep Time5

Cook Time45

Total Time50

Course: Breakfast

Cuisine: American

Keyword: 3 ingredients, 3-ingredient baked oatmeal, coconut milk, coconut sugar, easy breakfast, nut-free, oil-free, vegan baked oatmeal, wfpb baking, wfpb bars, wfpbno, wfpbno baking, wfpbno breakfast recipe

Servings: squares

Author: Camilla

Ingredients

3 cups old-fashioned rolled oats, divided use (certified GF, as needed)
1 can (13.5 oz) lite coconut milk (or full fat coconut milk)
1 cup water
1/3 cup coconut sugar or sweetener of choice (see notes)
Optional: 1/4 teaspoon salt

US Customary - Metric

Instructions

Preheat the oven to 350F (180C). Line a 9-inch (22.5 cm) square baking pan with foil; spray with nonstick cooking spray or lightly oil/grease.
In a blender or food processor, process 1 cup of the oats with the coconut milk, water, sugar and salt until smooth.
Arrange the remaining oats in an even layer in the prepared pan; slowly pour in the coconut milk-oat mixture. Use a spatula to gently combine and evenly distribute the batter in the pan.
Bake in the preheated oven for 43 to 45 minutes until set at the center, crispy at the edges and golden brown. For extra crispy edges/golden color, turn the oven to broil (high) and broil for 1-2 minutes.
Transfer to a wire rack and cool for at least 10 minutes before removing from pan and cutting into 9 squares.
Serve warm (plain or with any toppings you like, such as nut butter, jam, fruit, or in a bowl with milk) or cool completely!

Notes

Storage: Store the completely cooled squares in an airtight container in the refrigerator for up to 3 days or the freezer for up to 6 months. Re-warm for 30 to 45 seconds in the microwave or enjoy cold!

Milk substitutions: Other varieties of milk can be used in place of the lite coconut milk. For example, almond milk, hemp milk, soy milk, or oat milk. However, if the milk is low in fat, you may want to add about 2 tablespoons or more of the fat of your choice (e.g., coconut oil, avocado oil, olive oil) to the blender in step 2 to make up for the missing fat.

Nutrition