Date Coconut Baked Oatmeal

Rise and Shine! I’ve finally gotten my life somewhat together. After being sick for two weeks post Tanzania trip, my body is finally at 80%. That’s good enough for me. That means, back to weekly meal planning, finally joining a gym here in Amman and being as productive as possible at work and at home. 

Let’s talk breakfast.

Usually, I just skip breakfast and fill up on coffee. The coffee keeps me going until about lunch time. However, I’m trying really hard to accept the fact that I can have breakfast — even if it’s quick — and have my coffee and still be on track for the day. I found that if I prep breakfast ahead of time, I’m much more likely to actually eat it. On a health kick my breakfast rotation consists of Chia pudding, toast with low sugar jelly, or toast with peanut butter. So exciting, I know! Well, I’m ready to add a new item to my quick, healthy breakfast rotation, Date Coconut Baked Oatmeal. 

When it comes to oatmeal, I’m a bit picky about the consistency. If it’s soggy and gross, forget about it. If it’s soft and cookie-like, I’m all on board. It’s the texture. So this is a nice happy medium. The Date Coconut Baked Oatmeal is a nice soft, but solid consistency, and it’s really easy to pop into a ziplock bag and take on the road. 

Date Coconut Baked Oatmeal

Date Coconut Baked Oatmeal

Date Coconut Baked Oatmeal

Date Coconut Baked Oatmeal

Yield: About 10

Ingredients

  • 2 cups old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 egg
  • 1 1/2 cups almond milk
  • 1/4 cup honey
  • 1 teaspoon orange blossom water
  • 9 medjool dates, pitted and chopped
  • 2 tablespoons shredded coconut
  • 2 tablespoons chopped walnuts

Instructions

  1. Preheat oven to 350 F (176 C)
  2. In a medium bowl, mix together oats, salt, baking powder and cinnamon
  3. In a separate smaller bowl, whisk together egg, milk, honey and orange blossom water
  4. Pour the wet ingredients into the dry ingredients and mix with a spatula until combined
  5. Spray a 9x13in (33 x 23cm) baking sheet with cooking spray and spread the oatmeal mixture into the pan
  6. Top with chopped dates, walnuts and coconut
  7. Bake for 25 minutes
  8. Allow the oatmeal to cool before storing
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