Coconut-Blueberry Baked Oatmeal Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 15, 2015
I made this for the first time today. I omitted the brown sugar and added a small gala apple, a banana, and a few chopped walnuts. Substituted almond milk for skim milk. It's delicious! I'll make this again!
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Photo by Chance
Home Town: Hallam, Pennsylvania, USA

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Reviewed: Feb. 8, 2015
Easy and quick to put together, I doubled it and put in to a 13x9 pan. Didn't read through all of the directions and mixed the berries into the oat mixture, then added the brown sugar and cinnamon afterwards and threw it under the broiler. Let it sit for the 5 min -- oh my!! If you have peeps in your family that fight over the crispy parts of baked macaroni, watch out when this comes out from under the broiler!
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Cooking Level: Intermediate

Home Town: Clearwater, Florida, USA
Living In: Eagle River, Alaska, USA
Reviewed: Jan. 13, 2015
I tweaked the recipe a bit, adding 1/2 cup flaxseed instead of coconut shavings, and using frozen blueberries. I melted my coconut oil in the microwave so it would mix better and substituted almond milk for regular milk. I also ended up mixing all the ingredients together because I wanted to make the oatmeal muffin size so I could eat it on the go. The recipe is delicious, but I wouldn't recommend doing it in a muffin pan. It is far too moist to take on the go. Tastes great, though!
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Reviewed: 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.
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Cooking Level: Expert

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Reviewed: 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!
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Reviewed: 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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Photo by Deb C
Reviewed: 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.
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Photo by Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA


 
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