Baked Berry and Coconut Oatmeal

A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.
Baked Berry and Coconut Oatmeal
Print Recipe
    Servings Prep Time
    12 servings 20-25 minutes
    Cook Time Passive Time
    28-30 minutes 20 minutes
    Servings Prep Time
    12 servings 20-25 minutes
    Cook Time Passive Time
    28-30 minutes 20 minutes
    A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.
    Baked Berry and Coconut Oatmeal
    Print Recipe
      Servings Prep Time
      12 servings 20-25 minutes
      Cook Time Passive Time
      28-30 minutes 20 minutes
      Servings Prep Time
      12 servings 20-25 minutes
      Cook Time Passive Time
      28-30 minutes 20 minutes
      Ingredients
      Servings: servings
      Instructions
      1. Preheat oven to 350°F.
      2. In a large bowl whisk together milk and eggs. Whisk in remaining ingredients except for the berries until fully combined. Stir in berries.
      3. Spray a 12 square non-stick brownie pan or a 9"x 9" non-stick pan with non-stick spray.
      4. Divide batter evenly between squares or pour into prepared 9" x 9" pan.
      5. Bake on the center rack for 28-30 minutes if using the individual brownie pan and about 40 minutes if using the 9"x 9" pan.
      6. Remove from oven and allow to cool for about 20 minutes. They will continue to firm up while cooling and you only need it pleasantly warm to serve. They will be difficult to remove from the individual brownie pan if too warm. Remove from pan and serve with yogurt, fresh berries and a drizzle of maple syrup if desired. If baking for meal prep and saving for later feel free to allow it to cool longer before removing from either pan.
      Recipe Notes

      -Use almond milk or other milk substitutes in place of the 2% milk if desired.

      -Add a scoop of vanilla protein powder if you want more protein.

      -The individual brownie pan is perfect for meal prep baked oatmeal squares.

      -Allow the squares to cool completely before wrapping and freezing.  Will keep well wrapped for up to one month in the freezer.

      -Allow frozen squares to thaw before warming gently in the microwave.

       

      Coconut Oatmeal Cookies

      Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
      Coconut Oatmeal Cookies
      Print Recipe
        Servings Prep Time
        54 cookies 20 minutes
        Cook Time
        10-12 minutes
        Servings Prep Time
        54 cookies 20 minutes
        Cook Time
        10-12 minutes
        Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
        Coconut Oatmeal Cookies
        Print Recipe
          Servings Prep Time
          54 cookies 20 minutes
          Cook Time
          10-12 minutes
          Servings Prep Time
          54 cookies 20 minutes
          Cook Time
          10-12 minutes
          Ingredients
          Servings: cookies
          Instructions
          1. Preheat oven to 350℉.
          2. In a medium bowl whisk together flour, baking powder, baking soda, spices and salt. Set aside.
          3. Using an electric mixer or stand mixer fitted with a paddle attachment, cream together butter and sugars.
          4. Add egg and molasses and beat to fully incorporate. Stir in vanilla.
          5. Add flour mixture, oatmeal and coconut. Mix until just combined and dough comes together.
          6. Line baking trays with parchment or silpat mat. Using a 1 ounce cookie scoop, scoop out dough, spacing 2 inches apart.
          7. Bake one tray at a time on the middle rack for 10-12 minutes.
          8. Remove from oven and allow cookies to cool on tray for 2-3 minutes before moving to a cooling rack to cool completely.

          Chocolate Coconut Nut Bars

          Chocolate Coconut Nut Bars have a chocolate shortbread like base topped with sweet coconut and nuts.
          Chocolate Coconut Nut Bars
          Print Recipe
          A chocolate cookie like bottom topped with sweet and chewy coconut and nuts.
            Servings
            1 9"x13" pan
            Servings
            1 9"x13" pan
            Chocolate Coconut Nut Bars have a chocolate shortbread like base topped with sweet coconut and nuts.
            Chocolate Coconut Nut Bars
            Print Recipe
            A chocolate cookie like bottom topped with sweet and chewy coconut and nuts.
              Servings
              1 9"x13" pan
              Servings
              1 9"x13" pan
              Ingredients
              Base
              Filling
              Servings: 9"x13" pan
              Instructions
              Base
              1. Preheat oven to 350℉. In a food processor bowl pulse together flour, sugar, cocoa powder, espresso powder and salt. Add butter and pulse until butter has broken down into small bits. About 10 seconds. Add cream and pulse until just combined (mixture will seem dry). Spray a 9"x13" pan with non stick spray. Line the bottom and two sides of the pan with parchment (will help to lift out squares). Press mixture evenly into pan and bake in preheated oven for 15 minutes. Remove from oven and sprinkle base with the chocolate chips. Allow to sit for 1-2 minutes then spread melted chips evenly over base. Allow to cool to room temperature.
              Filling
              1. In a medium heavy bottom pot combine brown sugar, cream, and corn syrup. Heat over medium high heat until sugar dissolves, stirring often. Continue to cook until mixture reaches 225℉ on a candy thermometer, stirring occasionally, about 10 minutes. Remove from heat and add vanilla, nuts and coconut. Allow to cool to thicken slightly, about 30 minutes.
              2. Pour nut mixture over base and spread evenly. Bake for 30-35 minutes until the entire pan is bubbling. Remove from oven and allow to cool to room temperature. Melt the semi sweet chocolate and drizzle over bars. Allow chocolate to set before cutting. Run a knife along edges to loosen and lift the entire unit out of the pan using the parchment sides. Cut as desired.
              Recipe Notes

              Toast nuts by placing in a single layer on a baking sheet and baking in a 350℉ oven for about 12 minutes, turning once.

              Coconut Cake


              Coconut Cake is tender cake with a crunchy coconut icing.
              Coconut Cake
              Print Recipe
              Tender cake with a toasted coconut icing that is bursting with coconut flavour!
                Servings Prep Time
                20 people 30 minutes
                Cook Time
                25 minutes
                Servings Prep Time
                20 people 30 minutes
                Cook Time
                25 minutes
                Coconut Cake is tender cake with a crunchy coconut icing.
                Coconut Cake
                Print Recipe
                Tender cake with a toasted coconut icing that is bursting with coconut flavour!
                  Servings Prep Time
                  20 people 30 minutes
                  Cook Time
                  25 minutes
                  Servings Prep Time
                  20 people 30 minutes
                  Cook Time
                  25 minutes
                  Ingredients
                  Icing
                  Cake
                  Servings: people
                  Instructions
                  Icing
                  1. In a medium saucepan melt together butter and coconut milk. Remove from heat and stir in extract. Add powdered sugar and stir until smooth. Add coconut and stir to combine. Set aside.
                  Cake
                  1. Preheat oven to 375℉ and grease a 15"x10" baking sheet.
                  2. In a large bowl whisk together flour, baking powder, baking soda and salt. Set aside.
                  3. In a small bowl whisk together eggs and sour cream. Set aside
                  4. In a small saucepan melt together coconut milk, butter and coconut oil. Remove from heat and stir in extracts. Add this mixture all at once to the flour mixture, whisking to combine. Add egg and sour cream mixture, whisk to combine but do not over mix. Stir in shredded coconut.
                  5. Spread evenly into prepared pan and bake for 17-20 minutes until center is set and a tooth pick inserted comes out clean.
                  6. Remove cake from oven. Set one oven rack approximately 8" from broiler and a second rack immediately below the first. Set oven to broil.
                  7. Spread prepared icing evenly over cake. Place in oven on the top rack and place a larger empty baking sheet on the rack below to catch any icing drips. Broil for approximately 3 minutes until the coconut starts to toast and the icing is bubbling. Remove from oven and allow to cool to room temperature on a wire rack.
                  8. Cut cake into squares and serve.

                  My Favourite Granola

                  My Favourite Granola
                  Print Recipe
                  Toasted and crunchy, with just the right amount of sweetness.
                    Servings
                    5 cups
                    Servings
                    5 cups
                    My Favourite Granola
                    Print Recipe
                    Toasted and crunchy, with just the right amount of sweetness.
                      Servings
                      5 cups
                      Servings
                      5 cups
                      Ingredients
                      Servings: cups
                      Instructions
                      1. Preheat oven to 300℉. In a large bowl mix together the first 7 ingredients. In a small sauce pan warm the coconut oil and honey, stirring to combine. Drizzle over the dry ingredients and toss to combine. Spread out evenly onto a large baking sheet and bake for 40 minutes, stirring every ten minutes. Remove from oven and allow to cool completely. Toss together with the dried apricots and store in an airtight container. Will keep for up to one week.
                      Recipe Notes

                      You can use a variety of different nuts and dried fruit, go crazy!  This also freezes well.

                      Recipe Source: Adapted from Epicurious Everyday Granola, June 2010