Coconut Blueberry Baked Oatmeal: A Delicious and Healthy Breakfast Recipe
Baked oatmeal is a fantastic way to meal prep a healthy and delicious breakfast for the week. This Coconut Blueberry Baked Oatmeal recipe combines the tropical sweetness of coconut with the burst of flavor from blueberries, creating a comforting and satisfying dish that’s perfect for any morning. It’s also easily customizable and can be adapted to suit your dietary needs and preferences. Let’s dive into the details of this amazing recipe!
Why You’ll Love This Coconut Blueberry Baked Oatmeal
* **Healthy and Nutritious:** Packed with fiber, antioxidants, and healthy fats, this baked oatmeal is a nutritional powerhouse. Oats provide sustained energy, blueberries are rich in antioxidants, and coconut adds healthy fats and a delightful flavor.
* **Meal Prep Friendly:** This recipe is perfect for meal prepping. You can bake a large batch on Sunday and enjoy it throughout the week. It reheats beautifully and tastes just as good (if not better!) the next day.
* **Customizable:** Feel free to add your favorite nuts, seeds, or fruits. You can also adjust the sweetness level to your liking.
* **Delicious and Flavorful:** The combination of coconut and blueberry creates a unique and irresistible flavor profile. The baked oatmeal is moist, tender, and subtly sweet.
* **Easy to Make:** This recipe is incredibly easy to make. Simply mix the ingredients together, pour them into a baking dish, and bake until golden brown.
Ingredients You’ll Need
* **Oats:** Use rolled oats (old-fashioned oats) for the best texture. Quick oats will work in a pinch, but the texture will be slightly different. Avoid using steel-cut oats, as they require a longer cooking time.
* **Coconut Milk:** Full-fat coconut milk provides the most flavor and richness. Light coconut milk can also be used for a lower-calorie option.
* **Blueberries:** Fresh or frozen blueberries can be used. If using frozen blueberries, there’s no need to thaw them first.
* **Eggs:** Eggs bind the ingredients together and add richness to the baked oatmeal.
* **Sweetener:** Maple syrup, honey, or coconut sugar can be used as a sweetener. Adjust the amount to your liking.
* **Coconut Flakes:** Unsweetened shredded coconut adds a delightful coconut flavor and texture.
* **Coconut Oil:** Melted coconut oil adds moisture and enhances the coconut flavor. You can substitute with another oil like avocado or melted butter.
* **Vanilla Extract:** Adds a touch of sweetness and enhances the other flavors.
* **Baking Powder:** Helps the baked oatmeal rise slightly, creating a lighter texture.
* **Salt:** Enhances the other flavors.
* **Optional Add-ins:** Chopped nuts (almonds, walnuts, pecans), seeds (chia seeds, flax seeds, hemp seeds), other fruits (banana, raspberries), spices (cinnamon, nutmeg).
Detailed Ingredient List with Measurements:
* 3 cups rolled oats (old-fashioned oats)
* 1 (13.5 oz) can full-fat coconut milk
* 1 cup blueberries, fresh or frozen
* 2 large eggs
* 1/4 cup maple syrup (or honey or coconut sugar)
* 1/2 cup unsweetened shredded coconut flakes
* 2 tablespoons melted coconut oil (or avocado oil or melted butter)
* 1 teaspoon vanilla extract
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* Optional: 1/4 cup chopped nuts (almonds, walnuts, pecans)
* Optional: 1 tablespoon chia seeds, flax seeds, or hemp seeds
Equipment You’ll Need
* **Baking Dish:** An 8×8 inch or 9×13 inch baking dish will work. The baking time may vary slightly depending on the size of the dish.
* **Mixing Bowls:** For mixing the ingredients.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Whisk or Spoon:** For combining the ingredients.
Step-by-Step Instructions
1. **Preheat Oven and Prepare Baking Dish:** Preheat your oven to 375°F (190°C). Grease an 8×8 inch or 9×13 inch baking dish with coconut oil or cooking spray.
2. **Combine Dry Ingredients:** In a large mixing bowl, combine the rolled oats, shredded coconut flakes, baking powder, and salt. Whisk to ensure all ingredients are evenly distributed.
3. **Combine Wet Ingredients:** In a separate mixing bowl, whisk together the coconut milk, eggs, maple syrup (or honey or coconut sugar), melted coconut oil, and vanilla extract until well combined.
4. **Combine Wet and Dry Ingredients:** Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Overmixing can result in a tougher baked oatmeal.
5. **Fold in Blueberries:** Gently fold in the blueberries. If using frozen blueberries, there’s no need to thaw them first. They will thaw during baking.
6. **Pour into Baking Dish:** Pour the mixture into the prepared baking dish, spreading it evenly.
7. **Optional: Add Toppings:** If desired, sprinkle the top with additional shredded coconut flakes, chopped nuts, or seeds.
8. **Bake:** Bake for 30-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The baking time will vary depending on the size of your baking dish and your oven.
9. **Let Cool Slightly:** Let the baked oatmeal cool for a few minutes before slicing and serving. This will allow it to set up slightly and make it easier to cut.
10. **Serve and Enjoy:** Serve warm, plain, or with your favorite toppings. Some suggestions include: fresh fruit, yogurt, whipped cream, a drizzle of maple syrup or honey, or a sprinkle of nuts.
Tips for Perfect Coconut Blueberry Baked Oatmeal
* **Don’t Overmix:** Overmixing the batter can result in a tougher baked oatmeal. Mix the wet and dry ingredients until just combined.
* **Adjust Sweetness to Your Liking:** The amount of sweetener can be adjusted to your liking. If you prefer a sweeter baked oatmeal, add more maple syrup, honey, or coconut sugar.
* **Use Full-Fat Coconut Milk:** Full-fat coconut milk provides the most flavor and richness. Light coconut milk can be used for a lower-calorie option, but the flavor will be less intense.
* **Add Other Fruits:** Feel free to add other fruits to the baked oatmeal. Bananas, raspberries, and strawberries are all great additions.
* **Add Nuts and Seeds:** Chopped nuts and seeds add texture and nutritional value to the baked oatmeal. Almonds, walnuts, pecans, chia seeds, flax seeds, and hemp seeds are all great options.
* **Store Leftovers Properly:** Store leftover baked oatmeal in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven until warmed through.
* **Make Ahead:** Assemble the baked oatmeal the night before and store it in the refrigerator. Bake it in the morning for a quick and easy breakfast.
* **Vary the Spices:** Add a dash of cinnamon, nutmeg, or cardamom for a warm and inviting flavor.
* **For a Crispier Top:** Broil the baked oatmeal for the last 1-2 minutes of baking time, watching carefully to prevent burning.
Variations and Substitutions
* **Vegan Coconut Blueberry Baked Oatmeal:** Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Let the mixture sit for 5 minutes to thicken before adding it to the wet ingredients. Ensure your sweetener is also vegan (maple syrup or agave).
* **Gluten-Free Coconut Blueberry Baked Oatmeal:** Make sure to use certified gluten-free rolled oats.
* **Lower Sugar Coconut Blueberry Baked Oatmeal:** Reduce the amount of sweetener or use a sugar substitute like stevia or erythritol.
* **Add Protein Powder:** Stir in a scoop of your favorite protein powder to boost the protein content of the baked oatmeal. Vanilla or coconut flavored protein powder would work well.
* **Different Berries:** Substitute the blueberries with other berries like raspberries, strawberries, or blackberries.
* **Chocolate Chip Coconut Blueberry Baked Oatmeal:** Add 1/2 cup of chocolate chips to the batter for a decadent treat.
* **Nut-Free Coconut Blueberry Baked Oatmeal:** Omit the nuts or use seeds like sunflower seeds or pumpkin seeds as a substitute.
Serving Suggestions
This Coconut Blueberry Baked Oatmeal is delicious on its own, but here are some serving suggestions to make it even more special:
* **With Yogurt:** Top with a dollop of Greek yogurt or coconut yogurt for a creamy and tangy contrast.
* **With Fresh Fruit:** Serve with a side of fresh berries, sliced bananas, or chopped mango.
* **With Whipped Cream:** Add a dollop of whipped cream for a decadent treat.
* **With Maple Syrup or Honey:** Drizzle with a little extra maple syrup or honey for added sweetness.
* **With Nuts and Seeds:** Sprinkle with chopped nuts and seeds for added crunch and nutrition.
* **As a Dessert:** Serve warm with a scoop of vanilla ice cream for a comforting dessert.
Storing and Reheating
* **Storing:** Store leftover Coconut Blueberry Baked Oatmeal in an airtight container in the refrigerator for up to 5 days.
* **Reheating:** Reheat in the microwave or oven until warmed through. To reheat in the microwave, heat for 1-2 minutes on high. To reheat in the oven, bake at 350°F (175°C) for 10-15 minutes.
Nutritional Information (Approximate)
(Per serving, based on 8 servings)
* Calories: Approximately 300-350
* Protein: 8-10g
* Fat: 15-20g
* Carbohydrates: 35-40g
* Fiber: 5-7g
(Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.)
Conclusion
This Coconut Blueberry Baked Oatmeal is a delightful and nutritious way to start your day. It’s easy to make, customizable, and perfect for meal prepping. The combination of coconut and blueberry creates a unique and irresistible flavor profile that you’re sure to love. Give this recipe a try and let me know what you think in the comments below! Enjoy!