Blueberry Coconut Baked Oatmeal

By srumbel

Blueberries were paired with another favorite of mine: coconut. Incredibly easy to make, this Blueberry Coconut Baked Oatmeal is a healthy and absolutely delicious recipe — for breakfast, lunch, or whatever meal you choose.
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Ingredients

• 2 Tbsp coconut oil
• 2 cups old fashioned rolled oats
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/3 cup pecans, roughly chopped
• 1/3 cup unsweetened shredded coconut
• 2/3 cup fresh or frozen blueberries
• 1 large egg
• 1/3 cup maple syrup
• 2 tsp vanilla extract
• 2 cups unsweetened vanilla almond milk

Details

Preparation time 5mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 375 degrees. Place coconut oil in an 8x8-inch baking dish and place into the oven for 3-4 minutes or until melted; remove and set aside.
Meanwhile, in a medium bowl, whisk to combine the oats, baking powder, cinnamon, and salt; transfer to the baking dish and mix well, distributing the coconut oil throughout the oats. Add the pecans, coconut, and blueberries; mix well.
In the bowl used to mix the oats, whisk to combine the egg, maple syrup, vanilla extract, and almond milk; slowly pour the mixture over the oats.
If desired, cover and refrigerate overnight. Bake the oatmeal, uncovered, for 35-40 minutes or until set and just beginning to brown. Serve warm.
Serves: 4 servings

Serving size: ¼ recipe Calories: 428 Fat: 22.5 Carbohydrates: 51.8 Sugar: 16.5 Sodium: 523 Fiber: 7.8 Protein: 8.5 Cholesterol: 53