Coconut Chai Baked Oatmeal
/Uhhh, so after 1 month I'm back with another oat-based recipe. How creative of me. What happened to my brain? And my memory? Forgive me?
At least it's not in bar form again. And it does have a nice, wintery-holiday vibe going on this time. And I know you've been dreaming about this exact coconut chai baked oatmeal recipe...Right? Yep. I knew it.
The reasons we'll both be okay from two oatmeal-ish recipes in a row:
1 - This oatmeal bake is not only gluten-free but vegan!
2 - It's 100% date sweetened!
3 - The texture is super creamy, more like stovetop oatmeal.
4 - It's loaded with chai flavor and will make your mouth do a happy dance.
5 - You've been loving the oatmeal bars (thanks for letting me know!), and I figured you needed a holiday breakfast recipe to feed a crowd!
6 - This will keep your guests from feeling hangry for hours!
Don't get freaked out when you scroll down and see the ingredient list. It's mostly spices! And you can really modify the spices however you want. If you don't like cardamom (I'm not the biggest fan) feel free to remove it (even though I realize it's crucial for chai). Or if you want to go lighter on the ginger, feel free!
You can even keep things simple and use only cinnamon if you so choose!
These chai baked oats are a no-fuss recipe, perfect for whatever upcoming holidays you're celebrating. The wet ingredients are combined in your blender, then you mix with the dry, pour in your pan, and wait for them to bake. Done + done!
Now where's the coffee?
Coconut Chai Baked Oatmeal
gluten-free, vegan // yields 4-8 servings (depending if this is a main dish or side)
- 8 medjool dates, pitted
- 1 3/4 cup gluten-free rolled oats
- 1/2 cup coarsely chopped pecans, divided
- 1/2 cup unsweetened shredded coconut
- 2 tablespoons gluten-free oat flour
- 2 teaspoons cinnamon
- 2 teaspoons freshly grated ginger (or 1 teaspoon dried ground ginger)
- 1/2 teaspoon cardamom
- 1/2 teaspoon fine salt
- 1/4 teaspoon allspice
- 1/4 teaspoon clove
- 1, 13.5oz can light coconut milk (about 1 3/4 cups)
- 3/4 cup water
- 2 tablespoons unrefined coconut oil, melted
- 1 tablespoon pure vanilla extract
- optional toppings: toasted flaked coconut, nut butter, full-fat coconut milk, maple syrup
Soak pitted dates in a bowl of hot water for 15 minutes.
Meanwhile, preheat your oven to 350°. Grease a 9x5 casserole dish with softened coconut oil. (If using an 8x8 pan, bake for 3-5 minutes less. Avoid using anything larger.)
In a large bowl, add the oats, 1/4 cup pecans, coconut, oat flour, and spices (including salt). Stir until fully combined.
Drain water from the dates and place in your blender with the milk, water, coconut oil, and vanilla. Blend until smooth (you'll see little flecks of dates in the mixture). Pour into the dry bowl and mix until fully combined. (Mixture will be very soupy.)
Pour into the greased pan. Top with remaining 1/4 cup of pecans. Bake for 24-30 minutes. Middle will feel soft (and even look a big wet) but the edges should be firmer and light golden brown. Let cool for 10 minutes (it will thicken as it sits) then serve hot with desired toppings.
Notes:
The consistency should not be fully firm. It should be more like stovetop oatmeal with quite a bit of creaminess. For firmer, thicker baked oatmeal, cook on the longer end of the bake time.
Leftovers can be refrigerated in an airtight container. Add a few splashes of milk before reheating. The bake fully firms when refrigerated.
Thanks again for hanging in there while my blogging schedule has been so sporadic. I do have a few fun posts coming up in the next few weeks so make sure to stay tuned! And be sure to keep an eye on my Instagram account for an awesome giveaway with Earlywood coming next week!
Lastly!! My amazing + talented friends over at A Couple Cooks just launched their own podcast this week! I highly recommend you check it out. They're full of inspiration, have great kitchen tips to share, and are super down to earth. I'm hooked already.
Happy Friday. Happy weekend. Lots of hugs.
Ashley
