Have you gotten behind the golden milk trend yet?
I must say that I’ve been into it for a few months now. Other than the health benefits of turmeric and ginger, I love that a golden milk latte is cozy and creamy without the caffeine of a typical latte or the sugar of hot chocolate. Even my husband is a fan of the warm spiced beverage and we’ve been having fun trying different variations while relaxing on the couch Sunday evenings.
I’m fond of this version with fresh ginger and local honey, and have been loving this version with a combination of coconut milk and almond milk (these also happen to come from two of my favorite bloggers). I always add a little extra cinnamon, because it’s my favorite spice. I can never get enough cinnamon, I even add it to my coffee.
I couldn’t help that think that the flavors and spices that make golden milk so delicious would work perfectly in baked oatmeal. I must say that I was right! This version uses coconut milk and is baked with large, meaty coconut flakes on top and even my coconut-adverse husband was a fan (I may have neglected to mention the coconut part before serving).Baked oatmeal is one of my favorite weekend breakfasts. Is comforting, cozy, filling, healthy, and somehow feels so much more special that a typical bowl of oatmeal. This recipe also reheats well. I like to make a batch on Sunday then eat it for breakfast throughout the week. I just add one or two servings to a small sauce pan with a bit of extra almond milk and heat it until it’s warm and softened. It’s even more delicious and filling with a dollop of almond butter on top!
Try this golden milk baked oatmeal with coconut to get your first taste of golden milk or if you’re already a fan.
- 2 c rolled oats
- 1 t baking powder
- 2 T ground flax
- 1 T hemp hearts
- 1 T chia seeds
- 2 T ground turmeric
- 1 t ground ginger
- 1 T ground cinnamon
- ¼ t black pepper
- ¼ t salt
- 1 T coconut oil
- 1 13.5 oz can coconut milk
- 1.5 c almond milk
- 2 T maple syrup or honey (optional)
- ¼ c unsweetened coconut chips or shreds
- Preheat the oven to 400 degrees F.
- In a large bowl, mix the oats, baking powder, spices, salt, and pepper. Stir in the coconut oil, coconut milk, maple syrup or honey if using, and almond milk until well incorporated.
- Lightly spray or grease a 9"x13" baking dish with coconut oil. Pour the oat mixture into the baking dish and spread evenly. Sprinkle with the coconut chips or shreds.
- Bake for 35-45 minutes until lightly browned and most of the milk has absorbed.
- Serve with extra milk, a drizzle of honey or maple syrup, and/or almond butter if desired.
To reheat: Add one or two servings to a small sauce pan. Add ¼ c almond or coconut milk per serving and cook one medium heat with the lid on until the oatmeal has warmed and softened, about 6-8 minutes.