A healthy Coconut Cream Baked Oatmeal

Instructions

1. Preheat the Oven: First, preheat your oven to around 350°F (175°C). Lightly grease an 8x8-inch or similarly sized baking dish with some coconut oil or use non-stick spray.
2. Mix the Dry Ingredients: Grab a big mixing bowl. Toss in the rolled oats, shredded coconut, cinnamon and salt. Stir everything until it's all blended well. The coconut flakes give it a nice texture and that tropical flavor.
3. Prepare the Wet Ingredients: In another bowl, whisk together the coconut milk, almond milk, melted coconut oil, maple syrup (or honey), vanilla extract and egg. The creamy richness comes from that yummy coconut milk.
4. Combine Wet and Dry Ingredients: Pour the wet stuff into the bowl with the dry ones and mix them up until everything is well incorporated. It might look runny now but it will thicken as it bakes.
5. Pour into Baking Dish: Pour your oatmeal mix into your greased baking dish and spread it out evenly. Sprinkle some fresh or dried fruit on top if you would like bananas and berries; that works great. You can also add nuts for an extra crunch according to your preferences.
6. Bake: Shift that dish into your preheated oven and bake for about half an hour to 35 minutes until the top is golden and it's all set. Check with a toothpick; if it comes out clean, you are good to go.
7. Cool and Serve: Give it a few minutes to cool before cutting into squares. Serve warm just like that or add an extra drizzle of maple syrup or honey on top. If you want to get fancy, then add some amount of coconut yogurt or splash some extra coconut milk over it.

Tips and Variations:

1. Egg-Free Option: If you want egg-free, just skip that egg part. It will still work fine but might be a bit softer. And if you need more binding, then use a flax egg instead; mix one tablespoon ground flaxseed with three tablespoons water.
2. Make It Vegan: To keep things vegan-friendly, use maple syrup instead of honey, and go for any non-dairy milks like almond, oat, or soy instead of regular ones.
3. Add-Ins: Feel free to toss in extras like chocolate chips or dried cranberries before baking for added flavor. Sprinkle some cinnamon sugar on top if you love caramelized finishes too.
4. Gluten-Free: If you need gluten-free, make sure those oats are certified without gluten because they tend to get contaminated during the processing period.
5. Make-Ahead Option: Put everything together night before, then refrigerate covered overnight, so next morning just bring out from the fridge, then start baking easily.
6. Storage: Store leftovers in fridge up to four-five days; reheat individual servings in the in the microwave about one-two minutes each time. Freezing option is available. Just cut squares and freeze in an airtight container that lasts a few months comfortably.

Nutrition Information:

• Calories: You will get 290 calories with this meal.
• Protein: An amount of 6 g of protein is obtained with this meal, in which protein is very important for muscle repair and growth.
• Fat: An amount of 22 g is served, which helps you to keep on the diet track.
• Carbohydrates: Carbohydrates are the fuel source of the brain; here, 35 g of carbohydrates is obtained.
• Sugars: A 9 g of sugar is contained here depending on the fruits and honey used.
• Fiber: 4 g of fiber is obtained.