I will be the first to admit that baked anything in May, in Texas is absurd.. but we're having a weird spring this year, and right now (as it has been a couple of days a week, for the last few weeks) it's cold and rainy outside. This is the perfect breakfast for days like today.
Otherwise, I'll bake it at nite, and eat it cold throughout the rest of the week. Alternatively, you could heat it up in the microwave, but I don't own a microwave. It's actually pretty good cold! (And convenient if you're like me in the mornings, and can't be bothered to do much of anything because food < extra sleep.)
It's a pretty versatile recipe. You can substitute any kind of nut for the almonds, use whatever milk you'd like (coconut, almond, soy, etc.) and while I've only made it with blueberries and bananas, the fruit combinations are endless.
1 tsp coconut oil
2 cups toasted oats
1 tbsp. cinnamon
1/4 cup golden flax seed
3/4 cup shredded coconut
3/4 cup chopped almonds
pinch of salt
2 cups milk
1 tbsp. vanilla extract
1/4 - 1/2 cup honey or agave*
1 large banana, sliced
2 cups blueberries (fresh or frozen is fine)
Preheat oven to 400ºF. Grease a baking dish with the coconut oil and set aside. In a large bowl, combine all of the dry ingredients. (everything from the oats to the salt) Set aside. In another bowl beat the two eggs, and then stir in the milk, vanilla, and honey. Pour the wet ingredients into the dry ingredients. Add the banana and blueberries and stir to combine everything. Pour the mixture into the prepared baking dish. Bake for 30-40 minutes, until the oats are golden brown. Allow to cool before serving.
*I don't care for overly sweet breakfasts, so 1/4 of a cup of honey is perfect for me. I use ripe banana so the sweetness from that combined with the berries is just right. However, if you like your oatmeal a little on the sweeter side I would go for the 1/2 cup.