Baked Blueberry Coconut Oatmeal

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When Caleb wakes up he usually says four things: hi dad, horses, mommy, and “oat-me.”  He is always excited to start the day and loves eating oatmeal with mommy. We eat oatmeal for breakfast almost every morning.

I usually keep things simple by adding a banana and cinnamon to our oatmeal, but sometimes I like to mix things up by making baked oatmeal. Our new favorite oatmeal is Baked Blueberry Coconut Oatmeal. I love this recipe because it is so simple and we can eat it for almost an entire week. It is great reheated in the microwave with a splash of milk. I love easy breakfast mornings that taste so good!

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I knew Caleb would love this oatmeal because he is obsessed with blueberries. Since blueberries aren’t in season and cost an arm and a leg, I used frozen berries and they worked out just fine. The oatmeal turned a slight blue purplish color, but we didn’t mind. I think Caleb liked the added color:)

I used coconut oil instead of butter and added in shredded coconut. Coconut lovers are going to go crazy for this baked oatmeal.

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Baked Blueberry Coconut Oatmeal is great for serving a crowd or you can make a big pan and reheat it during the week. This recipe makes an 8×8 pan, but you can double it to fill a 9×13 pan.

Warm up with Baked Blueberry Oatmeal. It’s a great way to start the day! And if you are looking for other ways to use coconut oil, here are a few of our favorite recipes:

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Baked Blueberry Coconut Oatmeal

Baked oatmeal with blueberries and coconut is a great morning treat. Make a big pan to feed a crowd or to reheat during the week for an easy healthy breakfast!
4.84 from 6 votes
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes

Ingredients

  • 2 cups rolled oats
  • 1 cup unsweetened coconut flakes
  • 1/4 cup light brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 cups milk or almond milk
  • 1 large egg
  • 3 tablespoons coconut oil melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 1 1/2 cups blueberries fresh or frozen

Instructions

  1. Preheat the oven to 350 degrees F. Grease an 8x8 square baking dish and set aside.
  2. In a medium bowl, mix together the oats, coconut, brown sugar, baking powder, salt, and cinnamon.
  3. In another medium bowl, whisk together the milk, egg, coconut oil, and vanilla. The coconut oil might get a little lumpy, but that is ok. It will melt when baking.
  4. Arrange two-thirds of the blueberries on the bottom of the prepared baking dish. Pour the oat mixture evenly over the berries. Pour the milk mixture over the oats. Gently shake the baking dish to make sure the milk covers the oats evenly. Sprinkle the remaining blueberries on top of the oats.
  5. Bake for 40 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes and serve warm.
  6. Note-this baked oatmeal is great reheated in the microwave. We like to add a splash of milk!

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I made this this morning and I loved it! I will be making it many more times. I already have shared the recipe with my dad.

  2. Can’t believe I’ve never thought to bake oatmeal! I love a chewy oatmeal texture, so this looks heavenly! Going to run out and pick up some coconut oil today. Will be having this for breakfast tomorrow, thanks for sharing!

  3. I’ve been dying to make this recipe for ages and finally made it this morning …. OMG this is AMAZING. I’ve tried baked oatmeal before and didnt like it but this one is fantastic, love the coconut flavour. Thanks for sharing.

  4. I am making this recipe all the time now! It is has definitely become one of my top 10 recipes. It freezes beautifully (though I’m using soy milk) and I love eating it before going to work. Thank you so much for posting this, I’m recommending it to all my friends 😀

  5. What is the purpose of the coconut oil? Can you leave it out or use butter instead.
    This looks really. My daughter is going to make it for Mothers Day

  6. I’ve made a few baked oatmeal recipes and this is the best I’ve tried. I love that it incorporates coconut oil too! Thanks for the great recipe!!

  7. This has become a staple in our house. I have made many different baked oatmeals and this superior all the way! I’ve even gotten my in-laws, who had never heard of baked oatmeal before, hooked! Thanks for sharing such a healthy, yummy recipe!

  8. So good! Made this last night and had it for dinner and breakfast! I didn’t have shredded coconut, so I left that out but added some blackberries and bananas. Glad I doubled the recipe, my little guy (11 months) loves it too!

  9. Verry yummy !! My kids asked two bowls of this oatmeal. Thanks for this awesome recipe. So easy to make and so delicious !!!
    Thanks

  10. I have to say…I literally make this every week (at least!) since I found this recipe earlier this year. It is AHHH-MAY-ZING! I always alter it ever so slightly, oftentimes adding two eggs instead of one, always double the cinnamon, usually leave out sweetener of any kind (I have two little ones who don’t need it, but I do add a touch of maple syrup on mine when it’s cooked!), and I’ve used organic mixed berries, fresh peaches on their last leg and sometimes just organic raisins. It’s always perfect. It’s delicious cold or hot – fresh or not. Perfect with coconut milk or even ice cream! This recipe is a dream.

    Thank you for making my mornings smell divine, our home cozy and warm and our bellies happy!

  11. Wow! I just made this for tomorrow and tried a little spoon as I was portioning it into containers…. Oh my goodness this is tasty! I didn’t have enough blueberries so I used some cranberries as well… Yum-my!

  12. This is so delicious I have made double batches 3x in January already!! I also made it lactation friendly by subbing a 1/2 cup of oats for Brewers Yeast and ground flax.

  13. I have had such fun with this! I changed it up a bit and substituted tart cherries. I put one can (drained) on the bottom of the pan and one on top. I also cut back a bit on the coconut, added chopped pecans and a few chocolate chips! Totally decadent! I use steel cut oats (only one cup) and assemble it the night before. I’m not a morning person and I can hardly wait for breakfast!

  14. I don’t have enough blueberries, so I’m making this with 1/2 blueberries and 1/2 raspberries. I’m also going to sub unsweetened almond milk for the skim milk. My daughter is allergic to gluten and dairy. Thanks for the great recipe! Can’t wait to eat it!

  15. Looks delicious. Will definitely be trying. I do have a question. If I was going to substitute honey for the sugar, any idea how much to use? Thanks!!

  16. Just came upon this recipe a few days ago and have already made it twice! It is fabulous! My family loves it. It reheats wonderfully in the microwave (with the splash of milk). Great breakfast to start the day. Thanks for sharing!

  17. Hi Maria,

    Do you think this recipe could be vegan by changing the skim milk for almond and the egg for a flax seed “egg”. Has someone tried this? Thanks!

  18. I found your recipe today while searching for a baked oatmeal and knew I just had to give it a try. It is delicious and very filling. I made several little tweeks to your recipe to use what I had on hand. I sliced up 1 frozen ripe banana and a handful of fresh cranberries to go with the blueberries on bottom of pan and sprinkled with a little maple sugar. To the oat mixture I added 3 tsp of Cinnamon Flax and a pinch of nutmeg (I love adding nutmeg to my banana and/or blueberry recipes). Then added a few sliced cranberries to the blueberries on top of the casserole and again sprinkled with a small amount of maple sugar. It turned out incredible❣ I served it with some Vanilla Greek Yoghurt on top. Thank you for sharing your recipes and I look forward to trying more!! By the way I am gluten free so my rolled oat dish is gluten free!

  19. I’m going to make this and take it camping.
    I’m going to sub with coconut milk because our family is allergic to almond and dairy!

  20. Would this oatmeal freeze well?
    I have made the recipe several times and love it. I have a surgery coming up, so I’m making meals to put in my freezer. Would it work to bake and cool the oatmeal, then freeze sections? Has anyone tried this?
    Thank you!

  21. We loved this! We don’t use refined sugar, so I used a couple squirts of raw honey instead of the sugar. I also put a little coconut oil in the bottom instead of spray. Next time I’ll probably double it and use a 9×12. Thanks for an awesome recipe! It’s a keeper for sure!

  22. 5 stars
    My family really enjoyed this. One day I didn’t have blueberries, so I chopped up apples, and added macadamia nuts, mixed this with some cinnamon and a bit of nutmeg and substituted it for the blueberries. They liked it even more. This is a great recipe to play around with if you don’t happen to have the blueberries. It can be drizzled with some maple syrup too if you like it a bit sweeter. I like to take any version of this to work and briefly heat up in microwave.

    Thank you so much for the recipe!

  23. 5 stars
    I have loved oatmeal since I was a young boy so I couldn’t wait to make this recipe. I have been making it for a about two years and my wife and I love it. I discovered if you use frozen coconut and let it thaw out it will add moisture to the oats and all the dry ingredients will evenly stick to the oatmeal. I also sometimes use a premier vanilla protein shake for the liquid to add protein.
    Thanks for the recipe 

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