Baked Blueberry Coconut Oatmeal
Baked blueberry coconut oatmeal is one of my favorite breakfasts. This oatmeal is made with steel cut oats which add texture and chewiness instead of the usual mushy oatmeal. The fresh blueberries, coconut, oat and coconut milk, and a touch of cinnamon give the oatmeal its delicious flavor. It seems like I have been using a lot of blueberries recently in my cooking because I love them and they are in season. Blueberries not only taste great but are also nutritious and are very high in antioxidants. Try my other steel cut oatmeal recipes for Carrot Cake Oatmeal, and Savory Steel Cut Oats. This is the kind of breakfast that you can feel good about eating and it tastes great too. It sticks to your ribs and is hearty and filling. You have got to try it!
Here’s what you need to make baked blueberry coconut oatmeal:
This recipe calls for unprocessed and healthy ingredients.
- Steel cut oats are 100% whole grain. If you haven’t had steel cut oats before you will notice that they aren’t flat like regular rolled oats but are cut into a diamond shape which gives them more texture and a nutty kind of flavor. They are really really good!
- Unsweetend oatmilk and unsweetened coconut milk. You could substitute any kind of milk that you prefer including almond milk.
- Fresh or frozen blueberries
- Coconut sugar (you could use brown sugar if you don’t have coconut sugar). Coconut sugar has a lower glycemic index than regular sugar.
- Unsweetened coconut flakes
- Baking powder, fine sea salt, cinnamon and vanilla extract.
How to make baked blueberry coconut oatmeal:
- Put oats, sugar, baking powder, salt and cinnamon into a large mixing bowl and stir them together.
- Pour the oatmilk and coconut milk with the vanilla into the oats and whisk to combine everything.
- Add the blueberries and the coconut flakes and stir into the mixture.
- Bake the oatmeal uncovered in an 8×8 baking dish which has been sprayed with non-stick spray at 350 degrees for an hour.
- The oatmeal will look like it isn’t done but will set up as it cools. Cool the oatmeal for about 15 minutes before serving it to thicken it. You can also refrigerate it and eat it the next day.
- Baked oatmeal tastes great warm from the oven, but you can serve it with a dollop of Greek plain or vanilla yogurt or add a little milk if desired.
- You can easily double this recipe. Bake in a 9×13 baking dish if you would like to meal prep and have leftover oatmeal for the rest of the week. Oatmeal can be cooled, covered with plastic wrap or tinfoil and refrigerated for 3-4 days. Just heat it up in the microwave before serving.
Other breakfast recipes to try:
Baked Blueberry Coconut Oatmeal
Baked Blueberry Coconut Oatmeal
Ingredients
- 3/4 cup steel cut oats
- 1/4 cup coconut sugar (may use brown sugar)
- 1/4 tsp fine sea salt
- 1/4 tsp cinnamon
- 1/2 tsp baking powder
- 1 3/4 cup oat milk, unsweetened
- 1 cup coconut milk, unsweetened
- 1/2 tsp vanilla
- 1 cup fresh or frozen blueberries (leave blueberries frozen if not fresh)
- 1/4 cup unsweetened coconut flakes
Instructions
- Preheat oven to 350 degrees. Spray 8x8 baking pan with cooking spray.
- Combine steel cut oats, coconut sugar, sea salt, baking powder and cinnamon in a large mixing bowl and stir all together well.
- Mix in the oatmilk, coconut milk and the vanilla and stir to combine.
- Add blueberries and coconut flakes and stir into oat mixture.
- Pour the mixture into the 8x8 pan and bake uncovered for 1 hour.
- Let the oats sit and cool for at least 15 minutes. They will not appear to be done when removed from the oven but will set up and thicken as they cool. You may refrigerate them covered overnight to set them up as well.
- Serve warm from the oven or add a dollop of plain or vanilla Greek yogurt to oatmeal.
- This recipe can be doubled and baked in a 9x13 pan if desired. Baking time is about the same.