Baked Oatmeal Recipe With Blueberries And Coconut Food

COCONUT-BLUEBERRY BAKED OATMEAL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• 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.
• 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.
• Bake in preheated oven until golden on top and the oatmeal is set, about 40 minutes. Cool 5 minutes before serving.

BLUEBERRY COCONUT BAKED OATMEAL

Steps:

• In a medium skillet, toast the oats over medium heat, until fragrant and lightly golden; 2-4 minutes. Stir constantly to avoid burning. Set aside.
• Preheat oven to 375 degrees and grease an 8x8 baking dish with 1 Tbsp of coconut oil. Set aside.
• In a large mixing bowl, combine 3/4 c pecans, the oats, baking powder, salt, and 3/4 c toasted coconut.
• In a separate bowl, combine the warmed milk and honey. Stir until honey has dissolved, then add the eggs, 1 Tbsp coconut oil, and vanilla.
• Spread the remaining oil into the bottom of an 8x8 baking dish, then spread the plumped raisins and blueberries. Pour the wet ingredients into the dry and mix until just combined. Pour the oat mixture over the berries and raisins and bake for 35-40 minutes, or until the oats are set and the top and edges are golden.
• Remove from the oven, garnish with remaining pecans, toasted coconut, blueberries, and a drizzle of honey, and serve hot.

BAKED OATMEAL RECIPE WITH BLUEBERRIES AND COCONUT

Steps:

• THE NIGHT BEFORE: Generously grease a 3-quart casserole or 9-inch square baking dish with coconut oil. In a medium bowl, whisk together the eggs, coconut milk, honey, and vanilla until smooth. Add 2 cups water, the steel-cut oats, and salt. Mix well.
• Pour mixture into the prepared dish, press the berries gently on top, and cover with plastic wrap. Refrigerate overnight.
• In the morning, preheat oven to 350 degrees F. Remove plastic wrap and bake for 35 to 40 minutes or until set in the middle.
• Drizzle with a little extra honey and sprinkle with coconut. Serve hot with additional milk if you like.

OATMEAL WITH BLUEBERRIES AND COCONUT

Steps:

• Mix cold water and coconut milk in a saucepan.
• Add oatmeal.
• Turn heat to medium.
• Boil and stir for 3-5 minutes.
• Add blueberries and shredded coconut, allow to sit for one minute.
• Stir, and serve.
• If you prefer to sweeten it, add maple syrup, jam or honey before serving.

BAKED OATMEAL

Steps:

• Preheat the oven to 375°F/190°C with a rack in the top third of the oven. Generously butter the inside of an 8-inch/20cm square baking dish.
• In a bowl, mix together the oats, half the walnuts, the sugar, if using, the baking powder, cinnamon, and salt.
• In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla.
• Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top.
• Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on the top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter.