Blueberry-Coconut Baked Oatmeal Recipe

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

Are you looking for a wholesome and delightful breakfast option that’s easy to prepare and bursting with flavor?

Look no further than this Blueberry-Coconut Baked Oatmeal recipe! This dish combines the goodness of oats.

the sweetness of blueberries, and the tropical flair of coconut to create a breakfast sensation that will leave you craving for more. Not only is it delicious, but it’s also packed with nutrition to kickstart your day.

NameBlueberry-Coconut Baked Oatmeal Recipe
Prep Time10 minutes
Cooking Time35 minutes
Total Time45 minutes
Blueberry-Coconut 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.

Blueberry-Coconut Baked Oatmeal

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


  • 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


Preheat Your Oven

Start by preheating your oven to 350°F (175°C). Grease a baking dish (approximately 8×8 inches) or use a silicone baking mold for easy removal.

Mix the Dry Ingredients

In a mixing bowl, combine the rolled oats, shredded coconut, chopped nuts, baking powder, cinnamon, and a pinch of salt. Mix these dry ingredients well.

Add the Wet Ingredients

In another bowl, whisk together the honey (or maple syrup), milk, egg (or flax egg for a vegan option), and vanilla extract until everything is well combined.

Combine Wet and Dry Mixtures

Pour the wet mixture into the bowl with the dry ingredients. Stir until everything is evenly mixed.

Fold in Blueberries

Gently fold in the fresh or thawed blueberries. The burst of blueberry goodness in each bite is what makes this dish special.


Pour the mixture into the greased baking dish, spreading it out evenly. Bake in the preheated oven for about 30-35 minutes, or until the top turns golden brown, and the oatmeal is set.


Once done, remove the Blueberry-Coconut Baked Oatmeal from the oven and allow it to cool for a few minutes. Slice it into squares or scoops, and serve it warm. Drizzle a bit of honey or sprinkle some extra shredded coconut on top for an extra touch of sweetness and texture.

Why You’ll Love This Blueberry-Coconut Baked Oatmeal

Nutrient-Rich Oats are a fantastic source of fiber and essential nutrients, while blueberries provide a healthy dose of antioxidants. Combined with the healthy fats in coconut and nuts, this dish is a nutritional powerhouse.

Convenient This recipe is perfect for busy mornings. You can prepare it ahead of time and reheat portions for a quick and satisfying breakfast.

Customizable Feel free to adjust the sweetness level to your liking. If you prefer it less sweet, reduce the honey or maple syrup.

Versatile You can experiment with different fruits, nuts, or spices to suit your taste. Raspberries, strawberries, or chopped apples can be excellent alternatives to blueberries.

Start your day on a nutritious and delicious note with this Blueberry-Coconut Baked Oatmeal recipe. Whether you enjoy it as a weekday breakfast or serve it to guests for brunch, it’s sure to become a household favorite. Plus, the aroma of baking oats and blueberries will make your kitchen feel warm and inviting. Give it a try, and enjoy a hearty and wholesome breakfast experience!

Blueberry-Coconut Baked Oatmeal

Estimated Nutrition Per Serving

Calories300 calories
Carbohydrates 35-40g

Please note that the provided nutrition values are rough estimates and can vary based on the exact brands and quantities of ingredients used in the recipe. Additionally, serving sizes may vary, so adjust the values accordingly if you cut the dish into more or fewer servings.

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