Coconut-Blueberry Baked Oatmeal Recipe - Allrecipes.com
Coconut-Blueberry Baked Oatmeal Recipe
  • READY IN 55 mins

Coconut-Blueberry Baked Oatmeal

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    55 mins

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.
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Footnotes

  • Cook's Notes:
  • You can add an extra layer of brown sugar and cinnamon on top of the oatmeal before adding the last of the blueberries if you want extra flavor.
  • Baked oatmeal is great reheated in the microwave. Maybe add a splash of milk!
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Reviews More Reviews

Apr 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.

 
Aug 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!

 

7 Ratings

Oct 19, 2014

To be perfectly honest, I don't like oatmeal but I made this to try to get more fibre into my diet and found that I really enjoyed it. I followed the recipe pretty much to the "T" except for replacing the blueberries with a chopped apple and the milk with almond milk. The reason for giving it 4 stars instead of 5 is I found the amount of coconut flakes to be too much. Next time I will just reduce that amount.

 
Aug 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.

 

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Nutrition

  • Calories
  • 422 kcal
  • 21%
  • Carbohydrates
  • 45.4 g
  • 15%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 23.7 g
  • 37%
  • Fiber
  • 7.6 g
  • 30%
  • Protein
  • 10.5 g
  • 21%
  • Sodium
  • 397 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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