2014 is the year I am attempting to get my family on board with healthy eating. It hasn’t been easy so I continue to try. Oatmeal is a breakfast food my daughter enjoys, my son…not so much. He say’s it is too “mushy” and “blah”. He’s crazy because my oatmeal is never blah, he just refuses to give it a try.
So, in my quest to get my oldest to like oatmeal, I’ve started to bake it, so it is more like an oatmeal bar, not a bowl of mush. I want them to eat a filling bowl of oatmeal, as it is an easy way to incorporate more fiber in their diets and is a healthy whole grain that warms the body during the cold winter months.
I knew when creating this cranberry coconut baked oatmeal my son would turn his nose up to it, so I didn’t tell him about the coconut. It isn’t that evident in this recipe but mixes well with the flavors. He took a few bites and said it was good but still not his thing. Oh well, my six year old ate it and loved every single bite!
This baked oatmeal is perfect for a weekend family breakfast as it makes six servings or more if you cut the pieces smaller. Eat on a plate, serve in a bowl with milk or eat as a snack! To make the breakfast a complete meal serve with Greek yogurt and berries, this filling breakfast is sure to keep bellies happy.
- 2 tablespoon melted coconut oil
- 2 egg whites
- ⅓ cup Swerve Sweetener Granular
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- 2 cups rolled oats
- ¾ cup dried unsweetened dried cranberries
- ⅔ cup milk
- ½ cup chopped walnuts (optional)
- ¼ cup unsweetened shredded coconut
- Preheat oven to 375°
- In a bowl, whisk coconut oil and egg whites.
- Add, Swerve, baking soda, cinnamon, vanilla and sea salt; mix well.
- Mix in oats, cranberries, milk, walnuts and coconut.
- Place mixture in a lightly sprayed 8×11 baking dish.
- Bake 20 minutes.