Girl Scout Inspired Coconut Samoa Baked Oatmeal

This Girl Scout inspired Coconut Samoa Baked Oatmeal is stuffed with a rich salted caramel. Think warm and fluffy vanilla oatmeal cake with a refined-sugar free salted caramel, topped off with sweet coconut flakes! This is a must-try breakfast for anyone with a sweet tooth!

TIPS TO MAKE THE FLUFFIEST BAKED Oatmeal

• Don’t add too much liquid: Adding too much liquid will make the oats have a dense and mushy texture rather than a cakey and light crumb. it’s very easy to add too much water, especially if you want to thin out the batter, so definitely err on the side of caution and start with a small amount of water before adding more. I would add no more than 3/4 cup of plant milk to this recipe, but 2/3 cup of plant milk is the best amount for the perfect texture. 
• Leavening: Baking soda AND baking powder are both key to making this baked oatmeal light, fluffy and cake-like. Both baking powder and soda react differently and the combination of both of these learners in the recipes is what will give you that perfect texture. Please don’t leave one of the leavener’s out or replace them with more baking powder or soda; you need to use both! 
• Bake Time: The last tip I have is to make sure you bake the oatmeal long enough. Many people tend to rush the bake time which results in soggy and mushy baked oats. Somewhere between 20-25 minutes is the perfect amount of time to keep the baked oatmeal moist but still cooked all the way through.

HOW TO MAKE THE VEGAN SALTED CARAMEL 

1. Begin by adding in the coconut sugar (which you can substitute with monk fruit sugar), date syrup, tahini, cashew milk and salt into a pot. You could alternatively use another smooth nut butter like cashew butter if you don’t have tahini. Turn the pot on medium-high heat and gently stir. 
2. After about 30 seconds, the mixture should begin to bubble and foam. Once the caramel reaches this stage you want to keep stirring constantly for 1-2 minutes until the color has changed from a light creamy beige to a darker amber color. 
3. Turn the heat off and continue to stir the caramel. Once the bubbles have subsided, you can run you spatula throughout the mixture. If the leaves a clean line when pulled though the caramel, you know it’s done. Keep in mind that even though the caramel may look runny, it will set as it cools.
4. You can then spoon the caramel into the center of the baked oatmeal batter and cover with some of the oatmeal batter. You will most likely have some leftover caramel. I HIGHLY recommend spooning some of the caramel on top of your morning toast, in your coffee for a little treat, or even putting it on pancakes or waffles in lieu of maple syrup!

HOW TO MAKE THESE Baked Oats GF

To make this coconut Samoa baked oatmeal gluten-free substitute the rolled oats with gluten-free oats. Bob’s Red Mill sells GF Rolled oats for a great price if you are looking for a source.

Want more Baked Oatmeal Recipes?

Looking for more baked oatmeal recipes, try out the strawberry shortcake baked oatmeal below! It is absolutely to die for, and the perfect treat for the summer…or really any time!

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