Black Forest Baked Oatmeal
This Black Forest Baked Oatmeal is a healthy version of the original cake. Celebrate the holidays with this fun breakfast (or healthy dessert). This Black Forest Baked Oatmeal is a healthy version of the original cake. Celebrate the holidays with this fun breakfast (or healthy dessert).
Servings 0 Makes 2 small bowls or 1 larger bowl of baked oatmeal
Ingredients
- ⅔ cup oats (gf if needed)
- pinch of salt
- ½ teaspoon baking powder
- 1 Tablespoon cacao/cocoa powder
- ½ cup non-dairy milk (I used almond)
- ½ teaspoon vanilla extract
- ¼ cup frozen sweet cherries , thawed a bit and chopped
- 1 Tablespoon maple syrup (as topping)
COCONUT WHIPPED CREAM (can make ahead of time)
- 1 can coconut milk , placed in refrigerator overnight
- 1 teaspoon vanilla
- 2 Tablespoons powdered sugar (optional but makes it sweeter)
Instructions
- Preheat oven to 350.
- Add oats, salt, baking powder and cacao powder in a bowl and mix with fork so everything is incorporated.
- Then add milk, vanilla extract and cherries and mix again.
- Put oat mixture into 2 baking dishes or ramekins (or 1 if you're making a larger portion) and bake for 20 minutes.
- Meanwhile make the coconut whipped cream by opening the cooled coconut milk can and scooping out the hardened white part (leave the liquid-y part*).
- In a large bowl, whip the hardened coconut cream, vanilla, and powdered sugar on high until peaks form. Coconut whipped cream will last about 3-4 days in the fridge but you'll have to stir or re-whip it to get the same consistency.
- Top baked oatmeal with 1 TB of maple syrup, some coconut cream and a cherry!
Notes
*I keep the liquid part of the coconut milk and use it for smoothies!