Description
This Blueberry Baked Oatmeal is easy to make, packed with blueberries and perfect for a healthy breakfast or brunch!
Ingredients
Units
Scale
- 2 1/4 cups rolled oats
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup coconut sugar
- 1/4 cup butter or coconut oil, melted and cooled
- 1 egg (can sub flax egg for vegan)
- 1 tsp vanilla extract
- 1 3/4 cup milk of choice
- 1/4 cup shredded coconut
- 1 cup blueberries
- Sliced almonds
Instructions
- Preheat the oven to 350 degrees and grease an 8×8 inch baking dish with cooking spray.
- Mix the oats, baking powder, cinnamon, salt, and coconut sugar together in a bowl.
- In a separate bowl whisk together the coconut oil, egg, vanilla extract and milk.
- Pour the wet ingredients into the dry ingredients and mix together, then mix in the coconut and blueberries.
- Top with sliced almonds and more blueberries then transfer to the baking dish and bake for 40-45 minutes until golden brown on top.
- Optionally serve drizzled with maple syrup
Notes
- Use large flake oats for the best chewy texture; quick oats make it softer.
- The mixture will look runny before baking—this is normal!
- Use fresh or frozen blueberries; no need to thaw frozen ones.
- Let baked oatmeal cool for 5–10 minutes before slicing.
- Top with maple syrup, yogurt, chia jam, or granola.
- Store in the fridge up to 5 days.
Nutrition
- Serving Size: 1/8th of the recipe
- Calories: 260
- Sugar: 9g
- Fat: 14g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 7.5g
