Recipe: Coconut Oatmeal

Home Cooking Recipe: Coconut Oatmeal <Coconut Oat Muffins>


Fangzi translated and modified honey from instead of sugar, and a large amount of oats added. The whole is a high-fiber low-card.



  1. Prepare: Put the coconut shreds into the bowl and pour in the milk outside the ingredients. (Pour the liquid out before adding the cake batter)

  2. Mix eggs, honey, coconut milk, oil and vanilla extract in a large bowl and mix well with egg.

  3. Mix and sift into flour, baking powder, baking soda and salt, and mix well with egg in an irregular direction.

  4. Add oatmeal and shredded coconut and mix well with a spatula.

  5. The batter is divided into seven or eight points in each paper cup. Sprinkle with shredded coconut on the surface.

  6. Preheat in the oven to 180 degrees in advance and bake for 18-20 minutes until the toothpick is inserted into the cake without bringing out the batter. It is best to heat the microwave before eating, and the taste is softer.


The original party used buttermilk buttermilk, I changed to coconut milk.

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