The Orange Poppyseed Baked Oatmeal is a bright a bright spot on a winter morning. It’s sweetened with maple syrup and orange juice and speckled with poppy seeds. This recipe is naturally dairy- and gluten-free.
- 2 c. old fashioned oats
- 1 tbsp. poppy seeds
- 1 tbsp. orange zest
- 1 tsp. aluminum-free baking powder
- 1/2 tsp. kosher salt
- 1 c. coconut milk
- 1/3 c. maple syrup
- 1/3 c. fresh squeezed orange juice
- 2 tbsp. olive oil
- 1 large egg
- about 1/4 c. unsweetened coconut
Prepare the dry ingredients. Preheat the oven to 375°F. In an 11.5″ x 9″ enamel pan (or similar), add all the dry ingredients and stir to evenly combine. Set aside.
Prepare wet ingredients. In a medium bowl, whisk together all the wet ingredients until evenly combined.
Pour the wet ingredients into the dry ingredients and stir until evenly combined. Smooth the top and wipe the sides of the pan with a spatula or a paper towel to keep the pan clean. Bake for 10-11 minutes. Sprinkle the coconut on top and bake for an additional 3 minutes to toast the coconut and finish baking the oatmeal. It’s done when the edges are lightly golden and the top is firm to the touch. Serve and top with plain whole milk yogurt if that’s your thing. (It’s our thing.)