Baked Caramel Coconut Oats

Okay, so not really something for the lunch box but it's something I make on a Sunday morning and keep in the fridge for the whole week thereby providing a nice cooked breakfast that can be heated in the microwave with a little milk. I tweaked the recipe by adding a few ingredients I wouldn't normally have associated with our traditional baked oats after being inspired by Family Fresh Cooking's colourful blueberry coconut baked oats.

 The caramel coconut oats then to puff up after the cooking time and is so good you might mistake it for dessert instead of breakfast!

[The BEFORE and AFTER] You can bake it longer or reduce the milk ratio if you want a less milky oats. I prefer it slightly gooey.


1 & 1/2 cups oats
1 can light coconut milk (400ml)
3 cups low fat milk
1/2 cup treacle or dark brown sugar
Pinch of salt
1 cup pecans

Mix everything together in an oven-safe dish, cover with foil (so the top wouldn't brown too quickly) and bake in a 180 degrees C for 1 hour. Let stand before eating or cool down completely, cover in foil and place it in the fridge.