Coconut Chai Baked Oatmeal (by Erin)

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My friend Dana was diagnosed with an auto-immune disorder over a year ago which means she can’t eat gluten. I try to avoid gluten most of the time, and I love a good cooking challenge, so when we were talking about a gluten-free, dairy-free, sugar-free version of baked oatmeal, I was excited to start trying recipes.

I love this version which I make often for a brunch, but decided to go back to the drawing board to make it as clean as possible. I knew I wanted eggs for protein, bananas as the only sweetener, coconut milk instead of dairy, and chai spices, after Dana raved about the chai-spiced quinoa oatmeal at The Little Beet and my belly grumbled.

So, here it is, and it is delicious. Not clean-eating delicious, but all foods delicious. Take her word for it:

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Coconut Chai Baked Oatmeal (serves 6)

  • 2 cups gluten-free rolled oats
  • 1/2 tsp. cinnamon
  • 1/4 tsp. cardamom
  • 1/4 tsp. nutmeg
  • 1 tsp. baking powder (make sure brand is gluten-free, if necessary)
  • 2 eggs
  • 2 over-ripe bananas
  • 1 tsp. vanilla extract
  • 1 13.5 oz. can of light coconut milk
  • 1/2 cup toasted coconut, unsweetened
  • coconut oil for greasing pan
  1. Preheat oven to 375º. Grease a 9″ pie plate or square casserole dish with coconut oil.
  2. Mix oats, spices and baking powder in a small bowl.
  3. In a medium bowl, whisk eggs, vanilla and coconut milk. Mash bananas and then combine well into egg mixture.
  4. Add dry ingredients and whisk until combined.
  5. Pour into greased dish. Top with toasted coconut.
  6. Bake for 40 min. or until a toothpick inserted in the center comes out clean.
  7. Cool for a few minutes, cut into six squares, then serve with more almond milk. Refrigerate, and reheat, up to a week.

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