Paradise Baked Oatmeal (Pineapple Coconut)

 Another work inspired treat. Creamy and tropical.

 

 

The details on: Coconut Cream Always use full fat, not coconut milk that uses Gum Guar as it won't separate and sweeten with whatever you desire. Vanilla Extract for flavour is optional.

 

Notes:

*In the oats you can use coconut cream or coconut milk, I used 1 TBSP coconut cream for the creaminess and almond milk to get it to the right consistency for baking, you could use all coconut cream, heating it lightly to turn it back to coconut milk.

 Paradise Baked Oatmeal

Ingredients:

1/2 Cup/45g Rolled Oats
1/4 Tsp Baking Powder
Pinch of Salt
1/2 Tsp Vanilla Extract
1 Tsp Maple Syrup or Sweetener of Choice
1 TBSP Desiccated Coconut
1-2 TBSP Coconut Cream/Milk, add to desired creaminess *
2-3 TBSP Almond milk, you can use all coconut milk if you wish

Toppings:
1 Cup-ish Pineapple
1/3 Cup Coconut Cream, sweetened as you desire
1 TBSP Coconut Flakes

Method:

1. Preheat the oven to 350F/180C/Gas Mark 4. Grease a ramekin or dish.
2. Mix the dry ingredients. Add the vanilla and sweetener, coconut and then the milk till the oats are wet but not sloppy. Pour into your dish and bake for 17-20 minutes, till golden. Take out and let cool slightly, invert onto a plate and cool completely. If it's warm, the coconut cream will melt.
3. Place a bowl in the fridge ready for your coconut cream. Finely chop, crush or puree the pineapple, I pureed.
4. In your cold bowl scoop in your coconut cream, whip with sweetener and optional vanilla, with a spoon, fork or electric whisk till stiff peaks form. Toast your coconut flakes.
5. Spoon some pineapple on top of your baked oatmeal, spoon over your coconut cream bit by bit, smoothing it down the sides with a knife. Top with pineapple. and coconut. Enjoy!