What you’ll need:
- 1/4 cup grated or pureed zucchini or yellow squash (peeling optional)
- juice of one and a half blood oranges
- 2 tbsp milk of choice (I used unsweetened soy, but coconut would be ideal!)
- 1 tsp maple syrup
- 1/2 cup rolled or quick oats
- 1/4 tsp baking powder
- pinch of salt
- 2 tbsp unsweetened shredded coconut
How to make it:
- Preheat oven to 350 degrees F. Spray a single-serving ramekin with nonstick cooking spray.
- In a small bowl, mix grated squash, blood orange juice, milk, and maple syrup.
- In another bowl, mix together oats, baking powder, salt, and coconut.
- Add dry ingredients to wet and mix thoroughly. Taste. If the batter is not sweet enough for you, add another tsp or so of maple syrup.
- Pour into the prepared ramekin. If desired, sprinkle additional shredded coconut on top. Bake for 20-25 minutes.
Just an FYI:
Alternatively, you can add all ingredients to a small food processor and pulse until it forms a batter.
Recently, my baked oatmeal recipes have been blended, making it more cake-like. However, for this recipe, I decided to go back to old times and not blend it, leaving it flaky and unmistakably oat-y.
I slipped in some grated zucchini to bulk it up, since using oranges is basically just using juice. 🙂
3 Responses to Blood Orange and Coconut Baked Oatmeal