Blueberry Coconut Baked Oatmeal
Our Blueberry Coconut Baked Oatmeal is a warm, hearty breakfast dish packed with sweet blueberries, coconut, and a hint of banana for natural sweetness. A crispy brown sugar topping adds texture, while nut butter provides a rich flavor.
Prep Time
1 hour
Total Time
1 hour
Servings
4
Ingredients
Pantry
1 tsp Baking Powder
1 Banana
1 tsp Cinnamon
½ tsp Salt
2 cups Old Fashioned Rolled Oats
¼ cup Walnuts
¼ cup Brown Sugar
¼ cup Coconut
¼ cup Peanut Butter (or alternative)
Fridge and Freezer
¼ cup Butter (or shortening)
1 cup Frozen Blueberries
1 cup Milk
¼ cup Pancake Syrup
Directions
Wash hands with soap and water. Preheat the oven to 350 degrees. Grease a 9” baking pan.
Pour butter (or shortening for dairy-free), peanut butter (or alternative), pancake syrup, peeled banana, and milk (or alternative) in a blender and puree until smooth.
Pour dry ingredients into a mixing bowl and mix with a whisk until well combined. Stir in the wet ingredients from the blender and mix well. Stir in 1 cup blueberries and pour into the prepared baking dish.
In a small bowl, combine the coconut and brown sugar, then sprinkle over the top.
Bake for 40-50 minutes, or until the topping is crisp and the middle is set. Remove from the oven and let cool for 10 minutes before serving.
Cut into 4 pieces. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.
*Replace butter with oil or shortening and use a milk alternative to make this recipe dairy-free.
*Use an alternative nut or seed butter to make this recipe peanut-free.
*Omit walnuts and use an alternative seed butter to make this recipe nut-free.