I am an oatmeal fanatic. I could eat it for breakfast, lunch, and dinner, and in fact have eaten for it all three meals (Not all in one day – I’m not that crazy… yet.) I like it hot, cold, simmered away on the stove, or made in the microwave ten minutes before I leave for work. With a million weird toppings or a pinch of salt and a splash of maple syrup, it is one of my favorite foods and my trusty standby. No matter what kind of mood I’m in, and no matter what’s in the fridge or the pantry, oatmeal is always there for me <3.
Now I know not everyone is as gung-ho about oatmeal as I am. For example, one of my coworkers said “Ew” when I told her I had a recipe for baked oatmeal. BUT, let me tell you, if there’s a way to convert people to the O.G good-for-you grain, this Blueberry Coconut Baked Oatmeal is it.
Somewhere between a virtuous breakfast and a dessert, it’s creamy, nutty, and perfectly sweet, thanks to coconut milk and a healthy dose of maple syrup. The toasted coconut flakes and slivered almonds on top add a really nice crunch – a welcome addition to anyone who’s ever pushed oatmeal around in a bowl and declared it “mushy.” On a winter morning, there is no more comforting breakfast than a big cup of coffee and a heap of baked oatmeal, fresh from the oven and drizzled generously with maple syrup. And the smell of cinnamon wafting through the house is a total bonus.
While I don’t usually cook with any particular dietary restrictions in mind, these days, it feels impossible to have a group of friends over without navigating a handful of allergies and personal preferences. This recipe is one of my go-tos when hosting brunch for a group, because it’s a hit with both the health nuts and the dough-nuts. It’s dairy-free, gluten-free, and can be nut free if you omit the almonds. And while food made for special diets can often end up feeling like a dreary alternative to the delicious food on the table, this oatmeal is anything but that. I eat everything, and this is one of my favorite breakfasts EVER. Hope you love it, too.
Blueberry Coconut Baked Oatmeal
- Unsalted butter or coconut oil, for greasing the pan
- ½ cup slivered blanched almonds
- ½ cup unsweetened flaked coconut, such as Bob’s Red Mill
- ¼ cup plus 1 tablespoon maple syrup, divided
- Kosher salt
- 2 cups rolled old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 (13.5 ounce) can light, unsweetened coconut milk, shaken
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ cup water
- 1 cup fresh blueberries
- Preheat the oven to 350 degrees. Generously grease an 8x8x2 inch square baking pan with butter or coconut oil.
- In a medium (10-inch) sauté pan, toast the almonds and coconut over medium heat, stirring occasionally, until the coconut begins to brown. Begin stirring almost constantly and continue to cook until the coconut is golden brown, 3 to 5 minutes. Off the heat, stir in 1 tablespoon of maple syrup and 1/8 teaspoon salt. Transfer to a small bowl and set aside to cool.
- Meanwhile, in a small bowl, combine the oats, baking powder, cinnamon, and 1/2 teaspoon salt. In a large bowl, combine the coconut milk, egg, vanilla, water, and maple syrup and whisk until smooth.
- Add the dry ingredients to the wet ingredients and stir until combined. Gently stir in the blueberries, pour into the prepared pan, and top with the almond and coconut mixture. Bake for 35 to 45 minutes, until just cooked through and no longer wet on top. Cool for 5 minutes, then serve in squares or scoops with additional maple syrup on the side.Copyright 2018, Lidey Heuck, All Rights Reserved
Could I substitute the coconut milk for almond milk?
I bookmarked this ages ago and finally made it this morning. It is delicious. Nice texture with the nuts and coconut. The oats aren’t gummy and it is just sweet enough. I had mine with a little scoop of plain yogurt. Pretty happy about the leftovers. Thanks!
I’m with you on the oatmeal front! LOVE it! This recipe has become one of my fave breakfasts. Thank you for sharing and I’m totally envious of your job with InA! Love her!
Thank you for a delicious and easy recipe! I really liked that it had just enough sweetness that I didn’t need any extra syrup. I think next time I’ll add some toasted coconut flakes on top when serving for an additional crunch.
Love this as well. Have these after lunch and dinner as my desert treats with added blueberries, microwave it for 54 to 55 seconds. Just awesome!
I am not a Breakfast person, but I know Breakfast is important so when I came upon this recipe I was so happy. I make this and eat it most mornings. It keeps in the refrigerator and I just microwave it. It’s not really that hard to make as I am a novice cook. You want a great get up and go Breakfast make this!
Could this be made in advance? Maybe bake the oatmeal, then reheat with the topping when ready to serve? Thank you!
Yes! You can assemble the whole the night before then bake it in the morning, or you could reheat the baked oatmeal (with topping) in a 350 degree oven – covered with foil – for 10-15 minutes. Let me know how it goes!
Yum! Delicious. Made it vegan by using a flax egg. Used frozen blueberriesLiked by the whole family including my 4 year old. Thanks Lidey!
So glad you enjoyed it!! Good to know the flax egg works as a substitute in this!!
This looks delicious, Lidey! Oatmeal is my favorite breakfast. I’m going to make it for a brunch party soon. Would it be possible to substitute something else for the egg if I wanted to make it vegan? Thank you!
I haven’t tried making this without the egg before. I know Bob’s Red Mill makes an “egg replacer” product that might work, but I can’t say with 100% confidence since I haven’t tried it. Let me know how it turns out!!
Have you tried this with frozen blueberries?
Hi Marcella! I have not but I don’t see any reason why it wouldn’t work!
OMG I made this as part of a brunch for 8 people. This is amazing, delicious, easy and a keeper!
Yay!! So glad you enjoyed it!!
Can you make it with steel cut oatmeal?
I haven’t tried making this with steel cut oatmeal, but I would hesitate to recommend trying it as the steel cut oats will likely take longer to cook than regular old-fashioned oats.
I have made this twice, and it is just perfect. We eat oatmeal, but it’s never been my favorite. My husband loves it as much as I do. I think it gets better after being in the fridge. Easy to microwave for a fast healthy breakfast.
Hi Sherry! I’m so glad you like this recipe! I make it all the time- it’s great to have a healthy breakfast waiting for you in the fridge!
I made this today and it is SOOO good!!! I love that it isn’t overly sweet. Thanks Lidey!
Thanks Karin!!! So glad you liked it!!
I made this & it is my new favorite! Absolutely delicious!! Exactly as described. Oatmeal is not typically my favorite thing because of the texture but this is a game changer.. Thx for the great recipe!!
Thanks Gail!! It really is oatmeal for non-oatmeal lovers!!
Thanks for sharing. This looks so good ❤️
Thanks Nina!! 🙂
Yummy! I love baked oatmeal. Will need to give this a try.
Does this reheat well? I’m making it for my little granddaughter and it would be nice to make one batch in the beginning of the week and eat it all week long. Looks healthy and delicious. Thank you!!
Hi Linda! The topping will lose a little bit of its crunch over time, but otherwise this reheats well in the microwave!!
I’m one of those that just can’t eat oatmeal. I think it’s a texture thing. That being said, I’m definitely going to try and make this one. My sister has told me several times to try baked oatmeal, I will like it better that way. Thank you, Lidey! I’m going to give this one a whirl. My husband and daughter love oatmeal, so it will be a hit with them.