Ingredients
- 1 teaspoon coconut oil (for greasing the dish)
- 2 medium eggs
- 1 small can (5½ ounces) coconut milk
- 1/3 cup honey
- 1/2 teaspoon pure vanilla extract
- 2 cups water
- 1 cup steel-cut oats
- 1/2 cup shredded unsweetened coconut, divided
- 1/4 teaspoon kosher salt
Instructions
-
Prepare the baking dish
Generously grease a 3-quart casserole dish or 9-inch square baking dish with coconut oil. -
Mix the wet ingredients
In a medium bowl, whisk together:-
eggs
-
coconut milk
-
honey
-
vanilla extract
until smooth.
-
-
Add the oats mixture
Stir in:-
water
-
steel-cut oats
-
1/4 cup shredded coconut
-
salt
Mix until evenly combined.
-
-
Refrigerate overnight
Pour the mixture into the prepared dish, cover with plastic wrap, and refrigerate overnight. -
Bake in the morning
Preheat the oven to 350°F (175°C). Remove the plastic wrap and bake for 35–40 minutes, or until the oatmeal is set in the center. -
Toast the coconut
Place the remaining 1/4 cup shredded coconut on a small baking sheet and toast in the oven for 4–6 minutes, stirring once or twice, until lightly golden. -
Serve
Drizzle the baked oatmeal with a little extra honey and sprinkle with the toasted coconut. Serve warm.
Notes
- Steel-cut oats are important for this recipe—they hold their texture better during overnight soaking and baking.
- Add toppings like sliced bananas, berries, or chopped nuts before serving.
- Leftovers store well in the refrigerator for 3–4 days and can be reheated in the microwave.
- For extra coconut flavor, serve with a splash of warm coconut milk on top.
