Search thousands of recipes reviewed by home cooks like you.

Coconut-Blueberry Baked Oatmeal

Coconut-Blueberry Baked Oatmeal

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    55 m
OlliesMom

OlliesMom

Baked oatmeal. Try with any fruit, such as apples, pears, or cherries.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 23.7 g
  • 37%
  • Carbs:
  • 45.4g
  • 15%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 397 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  2. Mix oats, coconut flakes, brown sugar, baking powder, cinnamon, and salt in a bowl. Whisk milk, egg, coconut oil, and vanilla extract together in a separate bowl.
  3. Arrange about 2/3 the blueberries into the bottom of the prepared baking dish. Spread the oat mixture over the blueberries. Pour milk mixture over the oats and berries. Sprinkle remaining blueberries evenly over the dish.
  4. Bake in preheated oven until golden on top and the oatmeal is set, about 40 minutes. Cool 5 minutes before serving.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Deb C
3

Deb C

4/25/2014

A nice, healthy way to start your day. I used frozen blueberries and baked them in individual ramekins which worked out very well. I would add a little more brown sugar the next time, but it was still very good.

Blessed2B
1

Blessed2B

8/24/2014

Excellent! I left out the coconut but added a tablespoon of milled flax seed. It was perfectly sweet and moist as is. Delicious and healthy!

cathyc
0

cathyc

8/21/2014

I usually don't like to try recipes with this few reviews, but I had blueberries that were not sweet enough to eat, so instead of throwing them out, I used them for this recipe. I am thrilled that I did. I had all the ingredients in the house, so it is pantry friendly. I used an small rectangular pan and followed the recipe exactly. This is outstanding. Definitely let it cool a bit. It is too hot to eat when it comes out of the oven; believe me, I tried and it doesn't taste as sweet when it is that hot. The sugar in my opinion makes it just sweet enough and if my blueberries had been sweeter, it would have been as well. Even though the coconut was not sweetened, it just gives that special taste. If I would change anything, I would add some nuts, but it didn't need a thing. Perfect for company in the winter and I could see apples tasting great or even bananas. I will make this often.

Similar recipes

ADVERTISEMENT