Baked Blueberry Coconut Oatmeal
Baked blueberry coconut oatmeal is a wholesome and hearty breakfast made with steel cut oats, blueberries and coconut.
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.
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