Unrefined Living

maintaining a healthy balance of the mind, body, and plate

Coconut Chocolate Chip Baked Oatmeal

2 Comments

Hello, my name is Michelle, and I am an oatmeal addict.  My addiction started about 5 years ago after I was ‘diagnosed’ with high cholesterol (eek!).  It was the very first major change I made to my daily routine. And since then oatmeal has been my breakfast of choice, with the exception of vacation badness and some healthier experimental pancake trials.  It wasn’t until recently (thank you Instagram) that I’ve begun to venture off into the world of unknown healthier breakfast creations.   But that being said, I still love and crave oatmeal every morning.  And while my oatmeal used to consist of the basics (plain oats, cinnamon, water, fruit, and nuts), I have gotten more creative with it over the past year or so, and I have to credit Chocolate Covered Katie for most of my inspired combos.  Sometimes it takes for someone else to demonstrate that it’s ok to live on the edge, venture outside of your comfort zone.  And let me tell you….chocolate in my breakfast was definitely living on the edge!   Did I mention I am also a chocolate addict?  So you see, this is a danger zone for me.  But it’s ok, I have it under control now.  I swear…..ish….!

So getting back to the reason for this post.  Three things I love: chocolate, coconut, and oatmeal. Baked so it’s like one big cookie.  Soft and gooey on the inside, brown and crispy on the outside.  Oh my!  If you have 20 minutes to spare (perhaps on your day off) and you love these three things too, then this is a must try.  Katie calls it coconut cookie dough oatmeal.  Indeed it is.  I made a few modifications and this breakfast bake is a WIN in our house.  Thanks Katie!

What you will need:

  • 1/2 cup rolled oats (less if you are not used to large bowls of oatmeal)Made with Repix (http://repix.it)
  • 1/2 mashed ripe banana
  • 1/4 tsp vanilla
  • 1/4 nut milk (or water, coconut water, regular milk…organic of course)
  • 1 tbsp coconut butter (melted or room temp if your house is warm)
  • 1/4 cup dark chocolate chips (I can assure you I used more than this amount)
  • 1 tbsp unsweetened shredded coconut (and a few to sprinkle on top)
  • 1-2 tsp coconut sugar (or natural sweetener of choice)

More options

  • 1 tsp ground flax (to mix in or sprinkle on top…or both)
  • 1 tsp chia seeds
  • 1 tbsp sliced almonds for topping
  • 1/4 tsp coconut extract
  • dash of sea salt

Preheat oven to 380 degrees.  {I use my toasted oven and bake it closer to 400 degrees, watching it to make sure it won’t burn}  Combine ingredients well using a fork (I swear it mixes better).  Pour into small glass oven-proof bowl or pan.  I like to lightly grease the bottom of my bowl with oil so it’s not a pain to clean later.  Add a few extra chips on top and bake for about 20 minutes or more depending on preference.  Turn your oven to broil for about 5 more minutes to get a crispier top layer.  Top with almonds, milk, and whatever else your little heart desires.  Enjoy!

Made with Repix (http://repix.it)

2 thoughts on “Coconut Chocolate Chip Baked Oatmeal

  1. This looks AMAZING!

  2. Can you come and make me breakfast tomorrow ? Xoxo

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s