Coconut Blueberry Baked Oatmeal Food
COCONUT-BLUEBERRY BAKED OATMEAL
Baked oatmeal. Try with any fruit, such as apples, pears, or cherries.
Provided by OlliesMom
Categories Breakfast and Brunch Cereals Oatmeal Recipes
Time 55m
Yield 5
Number Of Ingredients 11
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.
Nutrition Facts : Calories 421.6 calories, Carbohydrate 45.4 g, Cholesterol 39.2 mg, Fat 23.7 g, Fiber 7.6 g, Protein 10.5 g, SaturatedFat 18.9 g, Sodium 396.6 mg, Sugar 18.1 g
BLUEBERRY COCONUT BAKED OATMEAL
This baked oatmeal recipe is definitely for coconut lovers. The coconut, honey, pecans, raisins, blueberries, and vanilla bake together beautifully. The inside of the oatmeal is tender and while the outside is golden brown, the slightest bit crisp, and deep in caramel flavor.
Provided by Sandy
Categories Breakfast
Time 50m
Number Of Ingredients 12
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.
SOAKED BLUEBERRY COCONUT OATMEAL BAKE
This delicious baked oatmeal is started the day or night before and finished in the morning. It takes a step of extra planning but the reward is better digestion and nutrient absorption. My personal preference is to soak with buckwheat groats and yogurt with no sweetener. I serve it with a large pat of grass-fed butter. Enjoy!
Provided by Jillian Chamberlain
Categories Breakfast and Brunch Cereals Oatmeal Recipes
Time 8h40m
Yield 6
Number Of Ingredients 13
Steps:
- Combine oats, yogurt, and buckwheat flour in a bowl; pour in enough water to cover. Refrigerate oats mixture, 8 to 24 hours.
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
- Drain water from oats mixture and transfer oat mixture to a bowl. Add coconut, eggs, butter, maple syrup, cinnamon, baking powder, vanilla extract, and salt and mix well; fold in blueberries. Spread mixture into the prepared baking dish.
- Bake in the preheated oven until cooked through, 25 to 30 minutes.
Nutrition Facts : Calories 463.6 calories, Carbohydrate 52.9 g, Cholesterol 113.9 mg, Fat 23.9 g, Fiber 9.5 g, Protein 12.3 g, SaturatedFat 15.3 g, Sodium 380.1 mg, Sugar 10 g
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