Blueberry Baked Oatmeal
Mornings can be absolutely hectic! Are the kids up? Do you know what you are going to wear? Are the lunches packed? Take some of the hassles out of mornings with this healthy breakfast recipe. Prep this the night before (keeping the wet and dry ingredients separate) and pop it into the oven in the morning for a healthy breakfast that is way better than soggy cereal!
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
2 large eggs
3 Tablespoons coconut oil melted
1/2 – 2/3 cups pure maple syrup depending on sweetness desired (can also use honey or coconut sugar)
1-1/2 teaspoons vanilla extract
zest and juice of 1/2 lemon
3 cups rolled oats use gluten-free if necessary
1-1/2 cups canned coconut milk or use milk of your choice
1/3 cup shredded unsweetened coconut flakes leave out and add more oats if you are not a coconut fan
1-1/2 cups fresh or frozen blueberries
toasted coconut chips
maple syrup or blueberry compote
- Preheat oven to 350 F and lightly grease a 2-quart casserole pan or 9×13 baking dish.
- In a large bowl, whisk together the eggs, melted coconut oil, maple syrup, vanilla extract, lemon zest, and lemon juice until combined. Stir in oats and milk then shredded coconut until combined. Gently fold in half of the blueberries.
- Pour oatmeal mixture into prepared pan and spread evenly. Top with additional shredded coconut flakes and blueberries, if desired.
- Bake in preheated oven for 35-40 minutes or until the top is golden and the oatmeal is set. Remove from oven and allow to cool for 5 minutes before serving. Top with coconut chips and drizzle with additional maple syrup if desired.
Nutrition Facts: Calories: 242, Fat: 14g, Cholesterol: 46mg, Sodium: 23mg, Protein 6g, Carbohydrates: 23g
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