Berry & Coconut Baked Oatmeal

• 2 cups Rolled Oats
• 1/2 cups Unsweetened Shredded Coconut
• 2 Tablespoons Ground Flax Seed
• 1 teaspoon Baking Powder
• 1-1/2 teaspoon Ground Cinnamon
• 1/2 teaspoons Fine Grain Sea Salt
• 1/3 cups Pure Maple Syrup
• 14-1/2 ounces, fluid Lite Coconut Milk
• 1/3 cups Water
• 1 Tablespoon Agave Nectar (or Honey)
• 1 whole Egg
• 1 Tablespoon Unsalted Butter, Melted, Divided Use
• 1 teaspoon Vanilla
• 1 whole Banana, Peeled And Sliced
• 3 cups Fresh Berries (your Choice)
• Optional Garnish: Coconut Flakes And Raw Sugar

1. 1. Preheat the oven to 375 F with a rack in the top third of the oven.
2. 2. Butter or spray cooking oil on the inside of an 8-inch square baking dish.
3. 3. In a medium bowl, mix together the oats, coconut, ground flax seed, baking powder, cinnamon and salt. Set aside.
4. 4. In another bowl, whisk together the maple syrup, coconut milk, water, agave nectar, egg, half of the butter and the vanilla. Set aside.
5. 5. Place the banana slices in a single layer on the bottom of the baking dish.
6. 6. Arrange two-thirds of the berries on top of the bananas.
7. 7. Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Jiggle the baking dish to make sure the milk moves down through the oats.
8. 8. Scatter the remaining berries across the top and sprinkle some extra coconut flakes and raw sugar on top if you'd like.
9. 9. Bake for 45 minutes or until the top is golden. Remove your baked oatmeal from the oven and let it cool for a few minutes.

rolled oats, shredded coconut, ground, baking powder, ground cinnamon, salt, maple syrup, coconut milk, water, honey, egg, unsalted butter, vanilla, banana, fresh berries, sugar

Taken from tastykitchen.com/recipes/breakfastbrunch/berry-coconut-baked-oatmeal/ (may not work)