Baked Oatmeal with Coconut & Citrus

Heidi Swanson (cookbook author and brain behind makes many versions of this baked oatmeal, and they are all so darn delicious! Mix up the fruits depending on the season, and you have a winner for a special breakfast whenever. You could use another milk instead of the coconut here if that’s what you have. Heidi suggests serving this oatmeal with some more coconut milk with a splash of rose water, which sounds great if you happen to have rose water on hand (especially heated up with some maple syrup stirred in there).


  • 3 tablespoons unsalted butter or coconut oil, melted and cooled slightly

  • 2 bananas, sliced into 1/2-inch pieces

  • 3 oranges, peeled and sliced into cross-sections (blood oranges are particularly good, but you might need a few more)

  • 2 cups rolled oats

  • 1/2 cup shredded coconut (plus some more for the top, if you want)

  • 1 teaspoon baking powder

  • 1/2 teaspoon fine-grain salt

  • 1/3 cup maple syrup (or coconut nectar)

  • 1 cup full-fat coconut milk

  • 1 cup water

  • 1 large egg or 1 tablespoon flax meal mixed with three tablespoons of the water

  • 2 teaspoons vanilla extract

Preheat your oven to 375°. Using one tablespoon of the butter or coconut oil, coat the inside of an 8-inch square pan (or one about that size). Slice the banana and spread the slices on the bottom of the pan in an even layer. Put slices from one of the oranges on top of the bananas.

In a medium bowl, combine the oats, shredded coconut, and baking powder. In another, combine the coconut milk, water, egg or flax mixture, and vanilla extract. Distribute the oat mixture over the bananas and grapefruit and pour the coconut milk mixture on top. Take the rest of your oranges and arrange them on top of the oats. Then sprinkle some more shredded coconut over the top, if you are into that kind of thing.

Bake for 35 to 45 minutes, until the oats are set and the top is golden. Let cool slightly and enjoy!