Orange Coconut Cardamom Baked Oatmeal

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It’s May! Which means there’s a new theme of the month on Como Water. This month’s theme is “Diversify Your Grains,” and it was sparked by a conversation I had with a friend in Durham about teff. I had never heard of it and in doing some cursory Internet research on it, I realized that there was a world of grains that I had never heard of. This month, I have delved into that world and am super excited to share a number of recipes that push past traditional white rice and enriched pasta. To kick things off, I’m starting with this baked oatmeal. Simple in concept, but made semi-exotic through a fun flavor combo.

Oats boost your immune system, lower bad cholesterol, and protect good cholesterol. They are full of fiber, which means they keep you fuller longer, and have low gluten levels (although they are not completely gluten free). Oats are also rich in iron (super important for a veg-centric lifestyle) and magnesium… all reasons to make this for breakfast! This baked oatmeal also rocked my world because a) you can sweeten to taste, making it super flexible and b) it’s portable (I made it on Sunday and took one little ramekin to work each day). Feel free to tweak the flavors as you see fit, but as my friend put it when he tasted the first bite, “it’s a burst of flavor in your mouth!” so you might just wanna leave this recipe as is! 😉

Orange Coconut Cardamom Baked Oatmeal

(Printable Recipe)


2 1/2 cups almond milk, divided

pinch salt

2 tablespoons dried orange peel

1 tablespoon cardamom pods

1 cup old fashioned oats

2 tablespoons to 1/4 cup agave (depending on taste)

1/2 teaspoon orange extract

1/2 teaspoon almond extract

1/3 cup unsweetened shredded coconut

1/3 cup sliced almonds

1 tablespoon olive oil

1/4 cup peanut butter

dash cinnamon

Earth Balance (to butter ramekins)


*Add 2 cups milk, salt, orange peel, and cardamom pods to medium saucepan. Heat over medium low for 20-30 minutes.

*Grease 4 ramekins with Earth Balance. Pre-heat oven to 350 degrees F. Add almond and coconut to large bowl.

*After 20-30 minutes, strain out peel and pods from milk (discard), turn milk to high. Bring to boil, add oats, drop heat to medium. Cook 10 minutes, stirring occasionally. Remove from heat. Add oat mixture to large bowl with almonds and coconut. Add olive oil, agave, extracts, cinnamon, peanut butter, and remaining milk. Stir to combine. Add to greased ramekins.

*Add ramekins to large glass dish. Create a bain marie (water bath). Cover each ramekin with a lightly greased piece of foil. Bake 45-50 minutes. Remove foil. Bake 5-10 minutes uncovered. Turn oven off. Let cool in oven until cool enough to handle. Serve warm or room temp. Keeps in fridge!

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. Tiffany this sounds amazing! I eat oatmeal every day but it is never this fancy ;)! The coconut and spices along with the orange would be aboslutely heavenly!

  2. I am going to have to try this. My wife has been after me to eat oatmeal as she is a big fan. I have never liked it because of the texture. Yours appears to have a completely different texture than standard oatmeal. Baking may be the solution.

  3. Oh wow, this sounds amazing! You know that where there is coconut, I can’t resist 😉
    I love teff, but have never tried quinoa, for example. So many things to try! Looking very forward to this month’s theme.

  4. Wow, this looks so, so good. I’m not vegan or even vegetarian, but I think I could eat this for days on end. I’m going to love your grain series!

  5. Tiffany you simply amaze me!! I think this is one of the best looking oatmeal dishes I have ever seen!! I love the flavors of cardamom and orange!! The coconut is just the perfect addition too. Well done!! 🙂

  6. What a great idea! Love the spices you added to the milk and everything else. A great way to start the day!

  7. Yum! Orange and cardamom and almonds and coconut and peanut butter — great flavors.

  8. A superlative application of “The Queen of Spice”! This is the heartiest, most energy-giving way to begin a busy day. Brava!

  9. Tiffany, I, too, eat oatmeal almost everyday, but I’m making this one on the weekend. So many luscious flavors. sure beats oatmeal with cinnamon;)

  10. I did this flavor combo in a raw bulgur bowl last week – it was soooo good. I can’t wait to try this out – I imagine those flavors in hot oats would be fantastic.

  11. I’ve never had oatmeal from the oven, it looks so easy! Love the flavors you put in this too, can’t go wrong with coconut!

  12. I think it should be left alone too. I bet this would really awake your senses in the morning and fill the tummy too. I have a little thing for cardamom, yummy.

  13. Leave it to you, Tiffany, to bring excitement to oatmeal. I’m totally into this idea of diversifying my grains since they are such a big part of my family’s diet. Can’t wait to see what the rest of the month has in store.

  14. What an awesome brunch dish. I’d serve these with some fresh fruit followed by soft boiled eggs and toast points. Done and done!

  15. This oatmeal has my heart – it looks so tasty, warming for breakfast and theflavours are so well chosen together 😀

    Choc Chip Uru

  16. You have added all those flavors and ingredients which are my fav. Oatmeals are so perfectly healthy and simply fabulous looking.

  17. Thanks for the comments everyone! This was truly a flavorful oatmeal! 😀

  18. wow this sounds amazing! seriously amazing! i bet it smells soooooo good too

  19. Great recipe Tiff, love the coconut! You’ve definitely inspired me to take my oatmeal up a notch!