All this week, L has been up and ready for the day at just about 5 am on the dot. Other than needing to use the potty, we can’t figure out why (or how) she’s able to be so consistent with her wake up times. I’m convinced that it’s just genetic and she takes after her early-rising daddy…either that or she just loves playing tea party so much that she can’t stand to stay asleep any longer.
Breakfast usually happens by 6 on those mornings—I’ve already had a cup of strong tea by that point, lest you are worrying about me bleary eyed and stumbling around the kitchen—and we often rely on make-ahead options. I have my favorite muffin recipes, but I’m always looking for new ways to serve oatmeal, so when I saw the recipe for Coconut Cream Baked Oatmeal in the new cookbook, Brown Eggs and Jam Jars: Family Recipes from the Kitchen of Simple Bites by Aimée Wimbush-Bourque, I knew I had to try it.
I’ve been following Aimée’s blog, Simple Bites, for years and I love her approach to cooking, feeding her family, and preserving food from her garden. I made one of her recipes for L’s first birthday cake and I often head to her site for general cooking inspiration. All of which is to say that I totally trust her recipes and I can’t wait to make more of the ones in this book.
The book, which is organized by seasons and also includes topics such as picnics, backyard grilling, Sunday dinners, and batch cooking, is both sophisticated and family friendly. L and I have looked through it together, going page by page trying to spot Aimée’s daughter Clara and pointing out some of our favorite foods. Since she immediately become somewhat preoccupied with Clara because of how much she loves the Clara in the Nutcracker, I figured I could use that to my advantage as I served up this new version of baked oatmeal: I totally called it “Clara’s oatmeal”.
And the dish was just the thing to help us all get ready to face the day on a cold winter morning—comforting, creamy, and easy for my little one to eat. This would be a perfect recipe for a weekend family breakfast or even breakfast for dinner, especially if you love coconut as much as we do.
Coconut Cream Baked Oatmeal
This recipe is one that’s easy to serve for breakfast since you can make the batter the night before and let it rest in the fridge. I used rolled oats since I was out of steel cut and added in 1 cup blueberries—but I’m going to share the original recipe since it’s so good as is. It’s delicious topped with plain yogurt and honey, though I must admit that I was snacking on the leftovers plain throughout the rest of the day.
- 1 teaspoon (5 mL) coconut oil
- 2 medium eggs
- 1 small can (5 1/2 ounces/160 mL) coconut milk
- 1/3 cup (75 mL) liquid honey, warmed
- 1/2 teaspoon (2 mL) pure vanilla extract
- 2 cups (500 mL) water
- 1 cup (250 mL) steel-cut oats
- 1/2 cup (125 mL) shredded, unsweetened coconut, divided
- 1/4 teaspoon (1 mL) salt
1. MAKE AHEAD: Generously grease a 3-quart (3 L) casserole or 9-inch (2 L) square baking dish with coconut oil. In a medium bowl, beat eggs, coconut milk, honey, and vanilla until smooth. Add water, oats, 1/4 cup (60 mL) of the coconut, and salt. Mix well.
2. Pour mixture into the prepared casserole and cover with plastic wrap. Refrigerate overnight.
3. In the morning, preheat oven to 350 F (180 C).
4. Remove plastic wrap and bake oatmeal for 35 to 40 minutes or until set in the middle. Meanwhile, toast the remaining 1/4 cup (60 mL) coconut in the oven on the side [in a separate oven-safe dish or pan], stirring once or twice, for 4 to 6 minutes or until light golden.
5. Drizzle oatmeal with a little extra honey and sprinkle with toasted coconut. Serve hot.
From Brown Eggs and Jam Jars: Family Recipes from the Kitchen of Simple Bites by Aimée Wimbush-Bourque. Copyright Aimée Wimbush-Bourque, 2015. Reprinted with permission from Peguin Canada, a division of Penguin Random House Canada Limited.