Tired of the same old bowl of oatmeal? It’s time to elevate your breakfast game with this incredible Blueberry Coconut Baked Oatmeal. Imagine a warm, satisfying dish with a delightfully crunchy, golden-brown top reminiscent of your favorite granola. Beneath that lies a soft, doughy center, completely saturated with creamy coconut milk and bursting with juicy blueberries. It’s the ultimate comfort food breakfast – hearty, wholesome, and so easy to whip up. Perfect for a lazy weekend brunch or meal-prepped for busy weekday mornings!
Ingredients
• 1 large egg
• 2 cups / 480 ml light coconut milk, whisked if separated
• 2 Tbs. / 30 ml honey, plus more for serving
• ¼ tsp. / 1.25 g kosher salt
• ⅛ tsp. / 0.25 g ground cinnamon
• 3 cups / 240 g rolled oats
• ¼ cup plus 2 Tbs. / 75 g brown sugar
• 1 heaping cup / 170 g fresh blueberries, plus more for sprinkling
• 5 Tbs. / 28 g sliced almonds, plus more for sprinkling
Instructions
1. Preheat your oven to 375°F / 190°C. Lightly grease an 8×8-inch (20×20 cm) glass baking dish.
2. In a medium bowl, beat the egg until it’s light and frothy. Whisk in the coconut milk, honey, salt, and cinnamon until well combined.
3. In a separate large bowl, toss the rolled oats with the brown sugar. Pour the wet coconut milk mixture over the oats and stir until everything is evenly coated. Gently fold in the blueberries and sliced almonds.
4. Pour the oatmeal mixture into your prepared baking dish and spread it into an even layer. Sprinkle the top with a few more blueberries and almonds.
5. Bake for 25 to 30 minutes, or until the top is lightly golden and the center is set. Let it cool for a few minutes before serving.
6. Serve warm or at room temperature, drizzled with a little extra honey if desired.
Nutritional Information
• Nutrition Information
• (per serving)
• Calories: 255
• Protein: 7 g
• Total Fat: 9 g
• Saturated Fat: 4 g
• Carbohydrates: 40 g
• Cholesterol: 23 mg
• Sodium: 77 mg
• Fiber: 4 g
• Sugar: 19 g
Pro Tips
• For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and swap the honey for maple syrup.
• This baked oatmeal is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave.
• Feel free to swap the blueberries for other fruits like raspberries, chopped strawberries, or diced peaches. You can also use pecans or walnuts instead of almonds.
• For a creamier, more custard-like texture, reduce the oats to 2 ½ cups. For a firmer, more bar-like texture, let it cool completely before slicing.
FAQ
Q: How can I make this baked oatmeal vegan
A: To make this recipe completely vegan and plant-based, simply replace the large egg with a flax egg. To do this, mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for 5 minutes to thicken. Also, swap the honey for an equal amount of maple syrup or agave nectar.
Q: Is this vegetarian baked oatmeal recipe healthy
A: Yes, this is a wholesome and healthy vegetarian breakfast option. It’s packed with fiber from the rolled oats, antioxidants from the blueberries, and healthy fats from the almonds and coconut milk. It provides sustained energy, making it a much healthier choice than sugary cereals or pastries.
Q: Can I add more protein to this breakfast bake
A: Absolutely. To boost the protein, you can mix a scoop of your favorite vegetarian or vegan protein powder in with the dry ingredients (oats and sugar). Another easy option is to add 2-3 tablespoons of chia seeds or hemp hearts to the mixture before baking.
Q: How should I store and reheat this baked oatmeal
A: This recipe is perfect for meal prep. After it has cooled completely, store it in an airtight container in the refrigerator for up to 4 days. You can enjoy it cold, or reheat individual portions in the microwave for 30-60 seconds for a quick, warm vegetarian breakfast.
