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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Baked Blueberry Coconut Oatmeal Recipe

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This recipe for Baked Blueberry Coconut Oatmeal is from My Koch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. rolled oats
1 c. unsweetened coconut flakes
1/4 c. light brown sugar
1/2 tsp. salt
1 tsp. baking powder
1 tsp. ground cinnamon
2 c. milk or almond milk
1 large egg
3 T. coconut oil, melted and cooled slightly
1 tsp. vanilla extract
1 1/2 cups blueberries (fresh or frozen)
Directions:
Directions:
Preheat the oven to 350 º F. Grease an 8x8 square baking dish and set aside.

In a medium bowl, mix together the oats, coconut, brown sugar, baking powder, salt, and cinnamon.

In another medium bowl, whisk together the milk, egg, coconut oil, and vanilla. The coconut oil might get a little lumpy, but that is ok. It will melt when baking.

Arrange two-thirds of the blueberries on the bottom of the prepared baking dish. Pour the oat mixture evenly over the berries. Pour the milk mixture over the oats. Gently shake the baking dish to make sure the milk covers the oats evenly. Sprinkle the remaining blueberries on top of the oats.

Bake for 40 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes and serve warm.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
I make this on the weekend and refrigerate in individual portions for breakfast the following week. it's not too sweet, and is great reheated in the microwave. I add a splash of milk or almond/soy milk to moisten it up. It's good with pecans or walnuts crumbled over it, too.

I have also substituted diabetic-friendly sugar substitutes, and they work well.

 

 

 

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