Ingredients
2cupsrolled oats
½cupcoconutunsweetened, shredded
1tspbaking powder
1½tspground cinnamon
½tspfine-grain sea salt
14ozlight coconut milk
⅓cupwater
⅓cuppure maple syrup
1egglarge
3tbspunsalted butter
2tsppure vanilla extract
2bananasripe, cut into ½-inch pieces
1½cupsblackberries
Preparation
Preheat the oven to 375 degrees F with a rack in the top third of the oven.
Butter or spray cooking oil on the inside of an 8-inch square baking dish.
In a medium bowl, mix together the oats, coconut, sugar, baking powder, cinnamon, and salt.
In another bowl, whisk together the maple syrup, coconut milk, water, egg, half of the butter, and the vanilla.
Place the banana slices in a single layer on the bottom of the baking dish.
Arrange two-thirds of the berries on top of the bananas.
Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats.
Scatter the remaining berries across the top, and sprinkle some extra coconut flakes and raw sugar on top if you’d like.
Bake for 45 minutes, until the top is golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.
