Baked Coconut Oatmeal with Pepper Nut Topping

NOTES:
*Use your favorite pepper, I like cracked black pepper. You can also use pink or white pepper or a combination of all three. The white will infuse a more mild taste.
*Stir in a handful of diced dried or fresh fruit to your oatmeal before you bake it if desired.
*I use toasted walnuts in this recipe. Pecans, hazelnuts and many others would be great too.
*You can also use oat bran or old fashioned rolled oats, you will not need to soak these the night before. Prepare them in the microwave or over the stove according to package directions and then bake with the recipe ingredients.

To toast nuts:
Preheat oven to 350F with the rack in the center. Place nuts on a baking sheet in a single layer. Bake until slightly browned and fragrant about 10 minutes. Let cool in baking sheet. Store in an airtight container in the refrigerator or freezer.

For the oatmeal:
Soak steel cut oats overnight in 1 cup water.

The next day, preheat oven to 350˚F with the rack in the middle. Spray an 8 X 8 baking dish or individual bake safe bowls with cooking spray. If using smaller bowls put onto a baking sheet so they are easy to transfer to the oven.

In a medium bowl, combine soaked oats with coconut milk, egg, salt, cinnamon, baking powder and vanilla extract. Sweeten to taste. Divide mixture evenly into bowls or spread into baking dish.

Divide nuts evenly over the top of the oatmeal, sprinkle on the pepper. Bake for about 25-30 minutes. Garnish with fruit, nuts, cream, etc.