Coconut Mango Lime Baked Oatmeal

4 cups rolled, old-fashioned oats

1 cup unsweetened, shredded coconut

2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. sea salt

14-oz. can full-fat coconut milk

1/2 cup light brown sugar, loosely packed

1/4 cup melted coconut oil

3 large eggs

1 tsp. coconut extract (or sub vanilla extract)

Zest and juice of 2 limes

1 large mango, peeled, diced

1. Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking dish, and set aside. 
2. In a large mixing bowl, combine dry ingredients: oats, shredded coconut, baking powder, cinnamon, and salt. Stir to combine. 
3. In a medium bowl, add the coconut milk, brown sugar, coconut oil, eggs, extract, lime zest and juice, and whisk until combined. 
4. Add the wet ingredients to the dry, and stir until combined. Fold in the diced mango until evenly distributed.
5. Pour the oat mixture into the prepared baking dish. Bake at 350 degrees F for 40-45 minutes, or until toothpick inserted in the center comes out clean. 
6. Serve the baked oatmeal warm, as-is or topped with milk or cream. Store leftover baked oatmeal in an airtight container for up to 5 days in the refrigerator, and reheat as needed.