Avena horneada con crema de coco

Ingredientes

• 1 teaspoon coconut oil
• 2 medium eggs
• 1 small can (5 1/2 ounces) coconut milk
• 1/3 cup honey
• 1/2 teaspoon pure vanilla extract
• 2 cups water
• 1 cup steel cut oats
• 1/2 cup shredded unsweetened coconut, divided
• 1/4 teaspoon kosher salt

Preparación

1. 1

   Generously grease a 3-quart casserole or 9-inch square baking dish with coconut oil.

2. 2

   In a medium bowl, beat the eggs, coconut milk, honey and vanilla until smooth.

3. 3

   Add the water, oats, 1/4 cup coconut, and salt. Mix well

4. 4

   Pour the mixture into the prepared pan and cover with plastic wrap. Refrigerate overnight.

5. 5

   In the morning, preheat the oven to 350F.

6. 6

   Remove the plastic wrap and bake the oatmeal for 35-40 minutes or until set in the middle.

7. 7

   Meanwhile, toast the remaining 1/4 cup coconut in the oven on the side, stirring once or twice, for 4-6 minutes or until light golden.

8. 8

   Drizzle the oatmeal with a little extra honey and sprinkle with toasted coconut. Serve hot.