makes 6-8 servings
2 cups rolled oats
1/2 cup chopped pecans
1/4 cup coconut flakes (also called chips)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1 1/2 cups hulled and sliced strawberries
2/3 cup unsweetened coconut milk
1 cup organic 1% percent milk
1/3 cup pure maple syrup
1 large egg
2 teaspoons vanilla extract
2 tablespoons unsalted butter, melted and cooled slightly
dash of ground nutmeg
1. Preheat the oven to 350 degrees.
2. In a medium bowl, stir together the oats, chopped pecans, coconut flakes, baking powder, cinnamon, and salt. Add the oat mixture to bottom of an 8-inch square baking dish or 10-inch cast iron skillet. Scatter the strawberry slices evenly over top the oat mixture.
3. In a separate bowl, whisk together the coconut milk, milk, maple syrup, egg, and vanilla. Stir in the melted butter.
4. Pour the milk mixture over top the oat mixture, ensuring that it is covered evenly. Sprinkle with a dash of ground nutmeg.
5. Bake in the oven for 35-45 minutes, or until the oatmeal is set and it is golden in color. Serve immediately.