Go Back
+ servings

Oatmeal Raisin Cookie Baked Oatmeal

Ingredients

  • 2 cups rolled oats
  • 2 tbsp coconut oil (optional if toasting the oats prior to baking)
  • ¼ cup organic brown sugar (or natural sugar)
  • 2 tsp ground cinnamon
  • 1 ¼ tsp baking powder
  • ¼ tsp fine grain salt
  • 2 cups whole milk (any non-dairy milk will also be great)
  • 1 ½ tsp vanilla extract
  • 2 eggs
  • ¾ cup raisins (more or less, to taste)
  • ½ cup unsweetened coconut flakes
  • ½ cup pecans, chopped
  • for serving:
  • yogurt
  • honey or maple syrup
  • cinnamon

Instructions

  • Preheat oven to 350° F

  • Plump the Raisins
  • In a small bowl, add the raisins, and cover with boiling water.
  • Add a tsp vanilla and stir
  • Let steep for 10-15 minutes, before straining the raisins and discarding the water

  • Optional - Toasting the Ingredients
  • Optional: You can toast the oats, coconut flakes, & pecans first. It will take a few more minutes but will be well worth it and give the oatmeal a deeper cookie flavor.
  • (No worries if you don't toast them, the final product will still be wonderful!)
  • To roast .. follow the same procedure for both the oats, coconut flakes, & chopped pecans
  • In a 10-inch cast-iron skillet, melt the 2 Tbsp coconut oil over medium heat. Add the oats and stir until they're coated evenly.
  • Continue to cook, stirring every few seconds to prevent burning, until oats smell toasty
  • Repeat the process for the coconut flakes and chopped pecans

  • Baked Oatmeal
  • Combine the oats (toasted or untoasted), coconut flakes (toasted or untoasted), chopped pecans (toasted or untoasted), brown sugar, ground cinnamon, baking powder, and salt in a prepared 8-10" cast-iron skillet or 8x8-inch baking dish, until well-combined.
  • In a bowl, whisk together the milk, vanilla, and eggs.
  • Pour the wet ingredients over the dry and give the dish a shake or stir it to evenly moisten. Scatter the plumped raisins evenly across the oat mix and gently stir to incorporate.
  • Bake for 30-35 minutes, or until golden around the edges.
  • (Note: The oatmeal should still be soft in the center when removed but will set as it cools)