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Baked Blueberry Coconut Oatmeal

This Baked Blueberry Coconut Oatmeal is a wholesome, delicious breakfast bursting with tropical coconut and juicy blueberries. Perfect for cozy mornings or meal prep!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Keyword: Easy, Make Ahead, Vegetarian
Servings: 6 servings

Ingredients

  • 2 cups rolled oats
  • 1 cup unsweetened coconut flakes
  • 1/4 cup light brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 cups milk or almond milk
  • 1 large egg
  • 3 tablespoons coconut oil melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 1 1/2 cups blueberries fresh or frozen

Instructions

  • Preheat your oven to 350°F (175°C). This ensures your oatmeal bakes evenly and turns golden brown.
  • In a large mixing bowl, combine the rolled oats, coconut flakes, light brown sugar, salt, baking powder, and ground cinnamon. Stir these dry ingredients until well mixed.
  • In another bowl, whisk together the milk (or almond milk), egg, melted coconut oil, and vanilla extract until thoroughly blended.
  • Pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together until combined, being careful not to overmix.
  • Fold in the blueberries, ensuring they are evenly distributed throughout the oatmeal mixture.
  • Pour the oatmeal mixture into a greased 9x9-inch baking dish. Spread it out evenly with a spatula.
  • Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the center is set.
  • Once done, remove from the oven and let it cool for a few minutes before slicing into squares. Serve warm, and enjoy!

Equipment

  • Mixing Bowl
  • Whisk
  • 9x9-inch baking dish
  • Measuring Cups and Spoons
  • Spatula

Notes

  • Use rolled oats for the best texture; quick oats can be used but will result in a softer bake.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Reheat individual portions in the microwave for 30-45 seconds for a quick breakfast.
  • Try swapping blueberries with seasonal fruits like strawberries or apples for variety.
  • For a vegan option, replace the egg with a flax egg and use plant-based milk and coconut oil.