Orange Coconut Cardamom Baked Oatmeal

Orange Coconut Cardamom Baked Oatmeal


2 1/2 cups almond milk, divided

pinch salt

2 tablespoons dried orange peel

1 tablespoon cardamom pods

1 cup old fashioned oats

2 tablespoons to 1/4 cup agave (depending on taste)

1/2 teaspoon orange extract

1/2 teaspoon almond extract

1/3 cup unsweetened shredded coconut

1/3 cup sliced almonds

1 tablespoon olive oil

1/4 cup peanut butter

dash cinnamon

Earth Balance (to butter ramekins)


*Add 2 cups milk, salt, orange peel, and cardamom pods to medium saucepan. Heat over medium low for 20-30 minutes.

*Grease 4 ramekins with Earth Balance. Pre-heat oven to 350 degrees F. Add almond and coconut to large howl.

*After 20-30 minutes, strain out peel and pods from milk (discard), turn milk to high. Bring to boil, add oats, drop heat to medium. Cook 10 minutes, stirring occasionally. Remove from heat. Add oat mixture to large bowl with almonds and coconut. Add olive oil, agave, extracts, cinnamon, peanut butter, and remaining milk. Stir to combine. Add to greased ramekins.

*Add ramekins to large glass dish. Create a bain marie (water bath). Cover each ramekin with a lightly greased piece of foil. Bake 45-50 minutes. Remove foil. Bake 5-10 minutes uncovered. Turn oven off. Let cool in oven until cool enough to handle. Serve warm or room temp. Keeps in fridge!