Baked oatmeal w/ blueberries and coconut

Gluten-Free Vegetarian

Calories: 200 Proteins: 6 Carbs: 34 Fats: 6 Serves: 8



2 cups old-fashioned oats

2/3 cup unsweetened coconut flakes

2 tsp ground cinnamon

1 tsp baking powder

3/4 tsp fine-grain sea salt (or ½ teaspoon regular table salt)

1/4 tsp ground nutmeg

1 3/4 cups oat milk

1/3 cup agave syrup

2 large eggs or flax eggs

3 Tbsp coconut oil, divided

2 tsp vanilla extract

12 ounces or 1 pint fresh or frozen blueberries (or 2 ½ cups of your preferred berry/fruit, chopped into ½” pieces if necessary), divided

2 tsp raw sugar (optional)

Optional toppings for serving: plain/vanilla yogurt or whipped cream, additional maple syrup or honey for drizzling, and/or additional fresh fruit


1. Preheat the oven to 375 degrees. Grease a 9-inch square baking dish.

2. In a medium mixing bowl, combine the oats,coconut,, cinnamon, baking powder, salt and nutmeg. Whisk to combine.

3. In a smaller mixing bowl, combine the oat milk, agave syrup, egg, half of the coconut oil, and vanilla. Whisk until blended. (If you used coconut oil and it solidified in contact with the cold ingredients, briefly microwave the bowl in 30 second increments, just until the coconut oil melts again.)

4. Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.

5. Scatter the remaining berries across the top. Sprinkle some raw sugar on top if you’d like some extra sweetness and crunch.

6. Bake for 42 to 45 minutes, until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining coconut oil on the top before serving.

7. I prefer this baked oatmeal served warm, but it is also good at room temperature or chilled (I’ll leave that up to you!). This oatmeal keeps well in the refrigerator, covered, for 4 to 5 days. I simply reheat individual portions in the microwave before serving.