Chocolate Chip Coconut Baked Oatmeal | Gluten Free, Dairy Free

5 from 2 votes

Servings:

Calories: 298kcal

Preheat the oven to 350ºF. Grease a 9" square baking dish with some melted coconut oil or ghee, or line it with parchment paper so the oatmeal doesn't stick.
In a large bowl, combine the dry ingredients: oats, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, whisk the eggs, honey or maple syrup, melted coconut oil or ghee, milk, and vanilla extract.
Add the wet ingredients to dry, and mix until combined. Stir in your mix-ins until well incorporated.
Transfer the mixture to the greased baking dish, and top with a few extra chocolate chips & some shredded coconut if using.
Bake for 35 minutes or until light golden on top & around the edges, and firm in the center. Slice into 9 to 12 squares and serve! Store leftovers in the fridge.

I use coconut milk in this recipe, but you can substitute whatever milk you like! Cashew or almond are two other great dairy-free options. For extra flavor, try the french vanilla or caramel flavored Nutpods! I buy those HERE.
I used THESE for rolled oats which are organic & gluten free)
For mix-ins I would choose around 3, but feel free to mix them up to change the flavor profile! I used chocolate chips, shredded coconut, and chopped walnuts in this batch. Get creative & do whatever flavor combo you like! Try dried fruit, fresh berries, peanut butter, or chopped bananas.
FREEZER INSTRUCTIONS:
- Bake the oatmeal according to above directions, then allow it to completely cool. Slice into squares and wrap individually with plastic wrap then a layer of foil to keep the air out. Freeze!
- To reheat: defrost overnight in the refrigerator. To warm, heat in the microwave or in a 350ºF oven until heated through.