As much as I’ve tried, I will never be a morning person. I love the idea of rising before the rest of my family to meditate and enjoy a quiet cup of coffee and breakfast before the rest of my family wakes up. I have come to grips with the fact that this will never be me, but that doesn’t mean that I have to suffer through hectic mornings, either.
Breakfast is the one meal that seems to determine the course of the rest of my day. I think we can all agree that breakfast is important and as I get older, I am realizing just how important it truly is.
Breakfast is often needed to be simple and quick yet balanced and wholesome. Lately, I have been very into the idea of baked oatmeal for breakfast. Baked oatmeal is basically an oatmeal casserole and it’s delicious despite it’s less-than-appealing description. For a traditional baked oatmeal, you need to fire up the oven and wait for up to 45 minutes for your breakfast to be ready. In this Single-Serve Microwave Baked Coconut Oatmeal, your ingredients are stirred together in a mug and baked in the microwave in 90 seconds.
That is my kind of breakfast.
The best thing about this single-serve microwave baked coconut oatmeal (aside for the speediness) is that it is an incredibly balanced and wholesome way to start the day. Old fashioned rolled oats get mixed with coconut almond milk, raw honey, coconut oil, an egg white, a pinch of cinnamon and a dash of salt.
The egg white takes this recipe into the category of a traditional baked oatmeal by firming up the texture of the oatmeal. The sweetness from the raw honey can be adjusted to suit your tastes but can also be swapped for natural maple syrup, if you prefer. I like to top mine with crunchy toasted coconut chips and an extra drizzle of honey.
This is also a great starter recipe and can be adapted to a variety of flavors and ingredients. Add fresh blueberries or strawberries for a fruity twist or add chopped apples in the fall for a seasonal treat. If you are feeling extra indulgent, sprinkle a few mini dark chocolate chips into this coconut version for something really special!
With time in the morning always slipping through my fingers, I’m happy to have a quick and wholesome breakfast that can be made in no time!
- ½ cup old fashioned rolled oats
- ⅓ cup coconut milk or other non-dairy milk (I used coconut almond milk)
- 1 tablespoon raw honey
- 1 egg white
- ½ teaspoon coconut oil
- ½ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- Toasted coconut flakes or chips, for garnish
- Additional honey for topping, if desired
- In a microwave safe mug, mix together oats, coconut milk, raw honey, egg white, coconut oil, cinnamon, and salt. Microwave on high for 1 minute and 30 seconds. Check to make sure oatmeal is cooked through. Microwave for additional 15 seconds if needed.
- Garnish with coconut flakes or chips and additional honey if desired.