Banana Pecan Coconut Baked Oatmeal

Not sure what to make for breakfast on this lazy Sunday morning?

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How about banana pecan coconut baked oatmeal… with no added sugars or oils… and with 100 percent fantastic flavor?

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Ryan and I spent the night at my parents’ house in St. Pete last night and this morning I took care of breakfast for the gang.

I figured a one-dish meal packed with whole grains, fruit and nuts would satisfy everyone and make breakfast a breeze.

I set out to create a baked oatmeal dish, inspired by the berry baked oatmeal my mom made a year and a half ago that we all loved.

Since that recipe calls for a lot of brown sugar, honey and oil, I tried my hand at omitting some of the unnecessary added sugar and fat and replaced those ingredients with more nutritious ones to make a healthier version.

The oatmeal came out perfect! The crunch from the pecans added the perfect contrast the the sweet, doughy oats.

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Banana Pecan Coconut Baked Oatmeal

  • Serves six
  • Bake time: 40 minutes 

Ingredients

  • 2 1/2 cups regular rolled oats
  • 1/2 cups steel cut oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice (or cinnamon)
  • 2 cups vanilla almond milk (or regular milk)
  • 1 egg, beaten
  • 1/2 cup applesauce
  • 1/3 cup plain yogurt
  • 2 ripe bananas, mashed
  • 1/2 cup chopped pecans
  • 1 cup shredded coconut

Directions

  1. Preheat oven to 400 degrees.
  2. Stir together rolled oats, steel cut oats, baking powder, salt and pumpkin pie spice in a large bowl and set aside.
  3. In a medium bowl, combine almond milk, egg, applesauce and yogurt. Add milk mixture to oat mixture and stir until combined.
  4. Stir in banana, pecans and coconut.
  5. Pour into a 2-quart soufflé or casserole dish and bake uncovered for 20 minutes. Remove from oven, stir mixture and bake uncovered for an additional 20 minutes, until lightly browned.
  6. Spoon into bowls and enjoy. Also delicious when topped with milk, yogurt, maple syrup or fresh berries!

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If you’re worried that the oats won’t be sweet enough for you, simply adding 1/4 cup of honey should add the perfect amount of sweetness, though my family and I found it to  be sweet enough from the natural sweetness of the bananas and applesauce.

Everyone ate their serving a bit differently, topping it with yogurt and fresh berries or syrup, milk and slivered almonds.

This baked oatmeal can also be made on a Sunday and enjoyed throughout the week for a fast on-the-go breakfast.

But, it’s definitely not lasting more than a day in this house! Smile

Enjoy!

Comments

  1. says

    Looks awesome! My family always makes baked french toast when we’re doing breakfast for a crowd but it’s starting to get a bit tired. This looks like a tasty (healthier!) alternative! I hope you had a wonderful St. Patrick’s day with your fam!

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  2. says

    Wow, this recipe looks amazing! LOVE the ingredient list. I’m always on the lookout for a good brunch dish, and this could really be a crowd-pleaser. I think it’s a great idea to make on the weekend and re-heat during the week, too! I’m a big fan of having breakfast made the night before – definitely a good reason to get out of bed in the morning. Thanks for sharing!

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  3. Jordan says

    I just made myself regular oatmeal for breakfast but this looks yummy enough to make anyway and definitely save for the week! Can I just use an additional 1/2 cup of rolled oats instead of steel cut? I don’t have any steel cut oats. Thanks!

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  4. Sarah says

    I’ve got it in the oven! Substituted pumpkin for applesauce, craisins for coconut, coconut milk for almond milk and used all regular oatmeal. I live on an island 25 minutes from our local market so had to cook “the island way”…make due with what you have. Thanks for making our lazy Sunday smell (and taste, hopefully) good!

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    • Sarah says

      It was delicious! My husband liked it plain and I used plain Greek yogurt on top with Truvia and a little milk in the bottom of the dish.

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  5. says

    I’ve tried baked oatmeals before, but I can never seem to find a recipe that doesn’t yield a batch that’s too watery/gooey. I’m going to keep experimenting!

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  6. Alexis says

    Love this! Thank you! I just read ingredients to my boyfriend and he said, “yum!!!” (I’m trying to get him to eat healthier)

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  7. says

    Wow, here they talk about snow and you’re on a boat in a summer dress. Seems like an amazing week end! I kind of end up in a food coma each time I visit my grandma’, it’s as if everything is alound just like when I was a kid.

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  8. Janet says

    I just made this tonight for in the morning! It is delish!!! I used regular almond milk and added a teaspoon of vanilla. It was just awesome. Thanks for sharing. :))

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  9. Julie says

    I can’t wait to try this recipe, however, why do we need to use 2 types of oats? Could I just use quaker oats for the recipe, or will that ruin the whole thing?

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  10. cassie says

    Just found this recipe this morning and wanted to make something fabulous for the kids and I…and fabulous it was. And much more appealing than the other “healthy” baked oatmeal I was finding. I was a little short on the rolled oats and had to sub about 1/2 cup quick oats – but it ended up just fine. Also did almonds instead of pecans. It was a perfect texture. We added just a bit of milk and honey for the kiddos, but not enough to make me feel like it still wasn’t a good healthy breakfast. Very filling too! Will make again soon – even if just for me to eat all week long.

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  11. Holly says

    This recipe looks great – what size casserole dish did you use? I’m terrible at baking and need very specific directions for everything! :)

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  12. Gina says

    Almost done baking. Followed exactly but used a pie dish. Next time I will use regular casserole dish like you said because I fear it needs a little more time since it is so condensed. Still looks wonderful and can’t wait to taste it!

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  13. Mary Claire says

    I made a small microwave version of this this morning and it was the yummiest breakfast I have had in a loooong time. I’ve been thinking about it all day and can’t wait to make it again tomorrow! Thank you so much for all the delicious recipes you share!

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  14. says

    I used this recipe and made some changes and it turned out epic!!!!!! I used banana protein instead of applesauce so there was a strong banana flavour! i also substituted some oats for flaxseed and sesame seed! i posted my version of your recipe on my blog :)

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  15. Michelle says

    I’m trying this tomorrow but using a few substitutions. 3 c. rolled oats since I don’t have steel cut, Light vanilla soy milk, egg beater instead of regular egg, and 0% plain greek yogurt. I calculated the calories for anyone who’s interested. It’s 458 calories for 1 serving using the substitutions I used.

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  16. says

    Your recipe is amazing. Just made one…I halfed the recipe and used almonds. These baked oats are dangerous, you can’t stop at one serving. I eat them with plain yogurt. it is moist and you can taste the coconut and nuts. Thank you so much.

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  17. Jess in Maryland says

    Hey there! I stumbled upon your blog via Pinterest! I must say that I’m loving your awesome recipes, and not to mention your amazing outlook on life! I lost my Mom to triple negative breast cancer in October of 2011….it was tough to watch my best friend go thru such a devastating disease. I’m so happy that your Mom won her battle – give her a great big hug for me! That’s AWESOME! Anyhow, this recipe of baked oatmeal is AMAZING! My fiance’ and I are making it for the SECOND TIME this morning within 2 weeks!!!!!! Thanks!

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  18. Jessica says

    Was thinking of making this for the family for Christmas morning! Anything banana and coconut sounds good to me! Would I be able to make this the night before and stick it in the oven in the morning? Or do you recommend making it and baking it the night before and then reheating it? What are the best ways to reheat it? Thanks! I look forward to trying the recipe!

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