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Blueberry-Coconut Baked Oatmeal

As you might well know, stovetop oatmeal is my absolute favorite breakfast. Warm & comforting, hearty & filling, creamy & chewy, and downright scrumptious… you just can’t beat it. Unless, of course, you try this baked oatmeal.

I bookmarked this recipe from Tara’s gorgeous blog Seven Spoons ages ago, and am kicking myself for not making it sooner. I made a few substitutions and additions to the original recipe, and am already excited to try out various ingredient combinations.

This oatmeal is comprised of quickly-assembled layers that are baked together into a deliciously satisfying morning meal. Sliced bananas and frozen blueberries are topped with a mixture of rolled oats, chewy dried blueberries, rich coconut flakes, crunchy pumpkin seeds, and fragrant spices. Poured over the oats is a mixture of milk, egg, vanilla extract, and sweet maple syrup.

After about 40 minutes in the oven, the baked oatmeal emerges with a crisp crust enveloping a soft filling. The double dose of blueberry pairs well with the coconut and spices, and the contrast of textures is lovely. A bit more time-consuming that stovetop oats, sure… but baked oatmeal just might become my weekend breakfast staple.

Blueberry-Coconut Baked Oatmeal

adapted from Seven Spoons

serves 4

Ingredients:

  • canola oil cooking spray
  • 2 medium bananas, sliced
  • 3/4 cup frozen blueberries
  • 2 cups rolled oats
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup unsweetened dried blueberries
  • 1/4 cup brown sugar, lightly packed
  • 1/4 cup pepitas (pumpkin seeds)
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • pinch each ground nutmeg, cloves, and salt
  • 2 cups skim milk
  • 1 large egg
  • 1 1/2 Tbsp margarine or butter, melted & cooled, divided
  • 1 tsp pure vanilla extract
  • 1 Tbsp pure maple syrup

Directions:

  1. Preheat oven to 375*F. Lightly coat an 8-inch square or round baking dish with cooking spray. Layer the banana slices over the bottom of the dish and top with the frozen blueberries. Set aside.
  2. In a medium bowl, mix together the oats, coconut flakes, dried blueberries, brown sugar, pepitas, baking powder, and spices. Set aside.
  3. In another bowl, whisk together the milk, egg, 1 Tbsp of the margarine, vanilla extract, and maple syrup. Set aside.
  4. Spoon the oat mixture on top of the bananas and blueberries. Pour the milk mixture over the oat mixture, and drizzle with the remaining 1/2 Tbsp melted margarine.
  5. Bake for 35-40 minutes, until the top layer is lightly browned and crisp. Allow to cool for a few minutes before serving.

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