I have a love hate relationship with breakfast in Thailand. Part of me loves living in a country where fried chicken and chili sauce is a completely normal thing to have for breakfast. But sometimes my tummy just needs something sweet, comforting, and mild for breakfast– enter baked oatmeal.
I made up this baked oatmeal one morning while Todd was at the morning market and I was scrounging around trying to find something to eat for breakfast. We keep oatmeal in the house most of the time but not milk a- because you can’t buy it in huge gallon jugs here and Todd drinks it too fast and b- because it’s just not all that common. But we do keep coconut milk on hand most of the time for curries, thus this delicious creamy baked oatmeal was born. -BH
Baked Oatmeal with Coconut Milk
Recipe adapted from The Teacup Chronicles
- 2 cups of whole oats
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 tsp cinnamon + a little more for sprinkling
- 1/3 cup raw sugar + a little more for sprinkling
- 2 cups of coconut milk
- 2 eggs, lightly beaten
- 3 baking apples
Preheat the oven to 350F and lightly butter an 8″ casserole dish or 9″ cake pan. Slice your apples thinly and layer half of them in the pan. In a medium bowl add the oats, salt, baking powder, and cinnamon together, mixing really well. Stir in the sugar, eggs, and coconut milk. Pour the oatmeal mixture over top the layer of apples. Add the remaining apples on top and sprinkle with cinnamon and sugar. Bake for 35-45 minutes, until much of the liquid has absorbed and the oat mixture is firm around the edges. Let your oatmeal cool slightly, then serve with coconut cream or milk.