Know what makes a mom feel like a dud? Foregoing the Easter bunny and family “activities” at a local winery in lieu of staying home to bake like a mad woman. I’ve decided I’m okay with it, though. When it snows on April 14th, one is entitled to a little hibernation…especially when you were in perfect, sunny, warm Maui just the week prior!
Point being, Sunday was spent at home, in the kitchen, with my kids. I haven’t had one of those days in quite some time and if felt so good! Just tonight the girls asked how I made dinner as they noticed I didn’t have the iPad open and a website pulled up for recipe directions.
Those girls, so observant!
When we were in Maui, my mother-in-law said Piper requested oatmeal every morning. And I don’t doubt it! The girls LOVES oatmeal which she oh-so-sweetly pronounced, “eat-meal”. I hope she never pronounces it correctly. J And then there’s Shea who pronounces “chocolate” as “cHHHH-ack-LAT”. Heavy emphasis on the ‘h’. Adorbs. Stay little, my littles!
So as the snow was rapidly falling (and accumulating…), we slaved away…me and my two little kitchen helpers. The kitchen was a disaster and there was various ingredients in every nook and cranny of the kitchen, but they love to be involved and I love teaching them how to cook. In the case of this recipe, they also thoroughly enjoyed sampling the ingredients as we went. SHOCKER!
This recipe almost reminds me of Almond Joy candy bars in all the best ways possible. As a coconut fanatic and chocolate die hard, creating a breakfast-appropriate version of the candy bar was an over-due activity in my life. This baked oatmeal is fantastic hot and served with a drizzle of milk, at room temperature on-the-go, or even chilled – the girls were happy to have it double as dessert! Love coconut, chocolate, and oats? This recipe is for YOU!
- 3 cups old fashioned oats
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 3 eggs
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted and cooled
- 1 cup unsweetened almond milk
- 1 tsp vanilla extract
- ⅓ cup mini chocolate chips
- ⅓ cup unsweetened shredded coconut
- ⅓ cup chopped walnuts
- Preheat the oven to 350 degrees F. Mist a 9 x 9-inch square baking dish with nonstick cooking spray and set aside.
- In a large bowl, whisk together the oats, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the eggs, maple syrup, coconut oil, milk, and vanilla extract.
- Add the wet ingredients to dry, and mix until combined. Stir in the chocolate chips (reserve a few to sprinkle over the top), coconut (reserve a tablespoon to sprinkle over the top), and walnuts until just combined; transfer to the preared baking dish and top with chocolate chips and coconut, if desired.
- Bake for 35-40 minutes or until light golden on top and firm. Slice into 9 squares. Store leftovers in the refrigerator; serve warm, chilled, or at room temperature.