THE NIGHT BEFORE: Generously grease a 3-quart casserole or 9-inch square baking dish with coconut oil. In a medium bowl, whisk together the eggs, coconut milk, honey, and vanilla until smooth. Add 2 cups water, the steel-cut oats, and salt. Mix well.
Pour mixture into the prepared dish, press the berries gently on top, and cover with plastic wrap. Refrigerate overnight.
In the morning, preheat oven to 350 degrees F. Remove plastic wrap and bake for 35 to 40 minutes or until set in the middle.
Drizzle with a little extra honey and sprinkle with coconut. Serve hot with additional milk if you like.
Leftovers can be stored, covered, in the fridge for 3-5 days. Serve cold or reheat as desired.
You can use maple syrup instead of honey if you prefer.
Use 1 1/2 cups rolled up in place of the steel cut oats if you'd like.
Use fresh or frozen blueberries.
Use canned coconut milk, not the kind sold in the dairy aisle for best flavor.
You can swap in regular milk or another nondairy milk if you prefer.