Easy And Healthy Recipes For Easter Brunch

 I hope you guys love this recipe! It's: Simple

Hearty
Wholesome
Coconut-infused
Perfectly sweet
Satisfying
Healthy
& Delicious 

This would make a dreamy weekend breakfast, or even one you could make ahead of time and reheat throughout the week for a quicker meal option! It's especially ideal throughout the winter, especially when hosting guests – it's the ultimate warming, comfort food. If you aren't into coconut, don't worry! Simply swap out the coconut milk for almond, and the coconut flakes for something that sounds more your style, like chocolate chips (ey-oh)! 
4.82 from 22 votes

TOASTED COCONUT BAKED OATMEAL
Delicious baked oatmeal infused with coconut in three ways: coconut flakes, milk, and oil. Made with 10 ingredients, naturally sweetened, and perfect for hosting!
Author: Minimalist Baker
PREP TIME5 minutes
COOK TIME 45 minutes
TOTAL TIME 50 minutes
Servings: 8
Category: Breakfast, Brunch
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 Month (see notes)
Does it keep? 2-3 Days

Ingredients

2 batches flax eggs (2 Tbsp flaxseed meal (14 g) + 5 Tbsp (75 ml) water as original recipe is written)
2/3 cup unsweetened shredded coconut (divided)
2 cups old fashioned rolled oats (gluten-free if GF)
2/3 cup slivered toasted almonds
3 Tbsp dried fruit (like blueberries, cherries or cranberries)
1 Tbsp coconut sugar
1/4 tsp sea salt
1/4 cup maple syrup
1 3/4 cup non-dairy milk (I used 1 cup unsweetened almond milk + 3/4 cup light coconut milk)
1/4 cup coconut oil (melted)
FOR SERVING optional
Coconut whipped cream
Non-dairy milk
Fruit
Instructions
Preheat oven to 350 degrees F (176 C) and grease a 2-quart (or similar size) baking dish with coconut oil (or vegan butter).
Prepare flax eggs in a medium-size mixing bowl.
While the oven is preheating (and isn't quite at 350), add shredded coconut to a bare baking sheet and bake until just slightly golden brown - about 3-4 minutes. Watch carefully as it browns quickly. Set aside.
To a large mixing bowl, add oats, almonds, half of the toasted coconut (reserve the rest for serving), dried fruit, coconut sugar, and salt. Stir to combine.
Add maple syrup and non-dairy milk to the flax eggs and whisk thoroughly to combine. While whisking, pour in the coconut oil and whisk thoroughly to combine. (NOTE: If the mixture gets clumpy, microwave for 10-20 seconds to re-melt coconut oil. However, it will melt in the oven while baking so it's not a big concern.) Add wet to dry and mix.
Pour oatmeal into prepared dish and bake for 37-40 minutes, or until slightly golden brown and firm in the middle. Then increase heat to 400 degrees F (204 C) and bake 5-8 minutes more to brown the edges and crisp the top.
Serve warm with desired toppings, such as coconut whipped cream (or coconut milk or almond milk), extra toasted coconut, and fruit. Best when fresh, though leftovers keep covered in the refrigerator 2-3 days. Reheat in a 350 degree oven, or the microwave.

Notes
*Recipe adapted from Real Simple.
*Nutrition information is a rough estimate calculated without additional toppings.
*For information on freezing, see this resource.
Nutrition Per Serving (1 of 8)
Calories: 297
Fat: 18.7g
Saturated fat: 10.9g
Sodium: 92mg
Carbohydrates: 28.4g
Fiber: 5g
Sugar: 8.5g
Protein: 6.1g

Original Recipe @ link below