This baked oatmeal is made for busy mornings or those mornings where you feel like putting in the least amount of effort. I like to make this Sunday before a big week so I have breakfast ready to go. Making it in individual ramekins is even better because all you have to do is a quick heat up and it's ready. Loaded with nuts and seeds this vegan oatmeal will give you the energy you need to start your day.
Preheat the oven to 350 degrees F. Grease a 10-inch oval or a 9-inch square baking dish with 1 tablespoon coconut oil. Alternatively, lightly grease ten 6-ounce ramekins with coconut oil.
In a large bowl, stir together the oats, shredded coconut, walnuts, chocolate chips, hemp seeds, pepitas, cocoa powder, chia seeds, cinnamon, espresso powder, baking powder and salt.
In a medium bowl, whisk together both milks, the maple syrup, vanilla and remaining 1/4 cup coconut oil. Add to the dry ingredients and then stir to combine. Pour into the prepared baking dish and push out to the sides but do not smooth out the top—this ensures a crispy, craggy crust. Alternatively, divide into the prepared ramekins and place on a sheet pan, for easy handling. Sprinkle with the remaining 1/4 cup of chips.
Bake until puffed and dark brown, 40 to 45 minutes in the baking dish or 15 to 20 minutes in the ramekins. Let cool slightly. If desired, top with coconut yogurt, coconut whipped cream and/or fresh berries before serving.
The baked and cooled oatmeal can be wrapped and refrigerated for up to 4 to 5 days or frozen for up to 2 to 3 months.
Reheating instructions: Let thaw, if frozen, in the refrigerator overnight and up to 1 day, cover with foil and place in an oven preheated to 325 degrees F. Bake until heated through, 20 to 25 minutes in the baking dish or 10 to 15 minutes in one ramekin. Remove the foil toward the end of the baking time for a crispy top. If the oatmeal dries out too much during baking, add 1/4 to 3/4 cup of nondairy milk to soften it back up.