makes 6-8 servings
2 cups rolled oats
1/2 cup chopped walnuts
1/4 cup coconut chips (also called coconut flakes)
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon fine sea salt
1 1/2 cups berries (fresh or frozen; I used 1 cup blackberries and 1/2 cup raspberries)
2/3 cup unsweetened coconut milk ("lite" or regular)
1 cups organic skim (or 1 percent) milk
1/3 cup maple syrup
1 large egg
2 teaspoons vanilla extract
2 tablespoons unsalted butter, melted and cooled
dash of ground nutmeg
1. Preheat the oven to 375 degrees.
2. In a medium bowl, stir together the oats, chopped walnuts, coconut chips, 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 berries 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. Leftovers should be covered and refrigerated.