Sweet Baked Life

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Banana Coconut Baked Oatmeal Squares

Treat yourself to a tropical adventure at breakfast with these to-dye-for Banana Coconut Baked Oatmeal Squares.

Banana Coconut Baked Oatmeal Squares | Sweet Baked Life

As the morning sun rises, a new day is upon us.

We slowly stumble from our comfy beds and try to get started to begin our journey for a busy day.

The hustle and bustle of makes most of us cringe. Why can’t we just stay in dreamland for just a moment more?

The aroma of coffee fills the kitchen with delight. Cabinets are open and closed, refrigerators searched and the pantry is thoroughly explored as we try to locate that one special item to satisfy our morning craving.

Banana Coconut Baked Oatmeal Squares | Sweet Baked Life

Then it hits you — you go back to dreaming of a tropical paradise.

No cares in the world. Relaxed and peaceful. Your mind at ease.

Warm sun, sandy beaches, beautiful sunsets, island cocktails.

You grab some bananas, coconut, pecans and oats and you are on your way to a create a breakfast oasis.

Banana Coconut Baked Oatmeal Squares | Sweet Baked Life

BANANA COCONUT BAKED OATMEAL SQUARES

  • Servings: 6-8
  • Difficulty: easy
  • Print

By: Sheila | Sweet Baked Life Banana Coconut Baked Oatmeal Squares | Sweet Baked Life

Ingredients

2 cups old-fashioned oats
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 cups milk
2 large ripe bananas, mashed
1 large egg
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, melted
1/2 cup chopped pecans
1 cup sweetened coconut

Instructions

Heat your oven 350 degrees. Prepare an 8×8-inch baking dish with non-stick cooking spray and set aside.

Into a large bowl, add the oats, brown sugar, baking powder, cinnamon, nutmeg and salt. Stir until incorporated. In a medium bowl add the milk, banana, egg, and vanilla. Whisk until blended, then slowly add the butter and continue whisking until fully incorporated..

Pour the wet mixture into the dry ingredients and stir to combine. Fold in the pecans and coconut then add to the prepared dish. Bake for about 30-40 minutes, until golden brown on top. Cool slightly then cut into squares and serve with sliced bananas and sprinkle with pecans.

Banana Coconut Baked Oatmeal Squares | Sweet Baked Life

Now bite into these warm and wonderful Banana Coconut Baked Oatmeal Squares and you’ll start your day relaxed and calm.

Sheila

 

{recipe adapted from Love Grows Wild}


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Lime Coconut Bundt Cakes

If you want to make your mom something absolutely delicious for dessert or as an afternoon treat with a cup of tea for Mother’s Day, try these scrumptious Lime Coconut Bundt Cakes. They are light in texture and sprinkled with just the right amount of lime and coconut to give them a cool tropical flavor — and the tangy glaze is lip-smacking good! Mom will smile brightly knowing these were baked with her in mind as her taste buds do somersaults with delight!
Lime Coconut Bundt Cakes
Lime Coconut Bundt Cakes
(Recipe inspired from here)

For the Cakes:
2 3/4 cup flour
1 1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup unsalted butter, room temperature
1 1/2 cups sugar
4 eggs, lightly beaten, room temperature
1 teaspoon pure vanilla extract
1 cup almond milk, room temperature
zest of 1 lime

For the Glaze:
1 cup confectioners’ sugar
3 tablespoons fresh squeezed lime juice
1/3 cup shredded coconut
zest of 1 lime

To make cakes:
Preheat oven to 350 degrees.  Prepare 2 small Bundt cake pans with cooking spray.  The pans I used have a floral design with 6 cavities each.  Set aside.

In a large bowl, combine the flour, baking powder, and salt, stir and set aside.

In a bowl of an electric mixer beat the butter until smooth, about 30 seconds. Add the sugar beat on medium high-speed until light and fluffy, about 5 minutes. Add the beaten eggs and beat thoroughly.  Add the vanilla and lime zest and beat just until incorporated, about 1 minute.

Add one-third of the flour mixture and mix on low-speed until incorporated, then add half of the milk, mixing again until incorporated. Scrape down the sides in between each addition. Repeat with another third of the flour mixture, then the remainder of the milk, then the remainder of the flour.

Spoon batter into prepared Bundt pans, filling each cavity about 3/4 the way full. Bake for 28-32 minutes, or until brown around the edges. Place pans on wire rack and allow cooling for about 15 minutes. Then turn the cakes out onto the wire rack and cool completely before glazing.

To make Glaze:
In a small bowl combine all ingredients except coconut and stir until smooth.  If you like your glaze a bit thicker add more sugar, or if you like it thinner just add more lime juice.  When you have gotten your glaze to the right consistency, add the coconut and stir until combined.  Then dip the top of each cake into the glaze and set on a wire rack to dry about 1 hour.

So get ready to show mom some tasty love baked from the heart!

Sheila