Blueberry Coconut Baked Oatmeal
This Blueberry Coconut Baked Oatmeal recipe is loaded with wholesome ingredients—oats, nuts, maple syrup and blueberries.
Friends, here’s a simple, lovely Blueberry Coconut Baked Oatmeal to make for the weekend or Mother’s Day! If you’re an oatmeal lover like I am, then this may become your new family breakfast recipe!
Blueberry Coconut Baked Oatmeal
This baked oatmeal recipe is definitely for coconut lovers. The coconut, honey, pecans, raisins, blueberries, and vanilla bake together beautifully. The inside of the oatmeal is tender and while the outside is golden brown, the slightest bit crisp, and deep in caramel flavor.
A couple of eggs bind it all together, and a light drizzle of butter on top makes it taste like a treat.
Ingredients for Blueberry Coconut Baked Oatmeal
- Toasted pecans
- Rolled oats
- Baking powder + salt
- Whole milk
- Raisins
- Fresh or frozen blueberries
- Honey
- Vanilla
- Eggs
- Coconut oil
- Shredded coconut
How to make baked oatmeal
- Toast the oats on the stovetop (see recipe). Then combine with pecans, baking powder, salt, and toasted coconut.
- Preheat oven and grease a baking dish with coconut oil.
- I love these baking dishes (2 in a set), and the smaller one works for this recipe! Buy one > STAUB CERAMIC 2-PIECE RECTANGULAR BAKING DISH SET [affiliate link]
- In a large bowl, combine pecans, the oats, baking powder, salt, and toasted coconut.
- In a separate bowl, combine the warmed milk and honey. Stir until honey has dissolved, then add the eggs, coconut oil, and vanilla.
- Spread the remaining oil into the bottom of baking dish, then lay down the plumped raisins and blueberries.
- Pour the wet ingredients into the dry and mix until just combined. Pour the oat mixture over the berries and raisins and bake until the oats are set and the top and edges are golden.
How do you eat baked oatmeal?
Serve hot and garnish with remaining pecans, toasted coconut, blueberries, and a drizzle of honey.
You can also serve it with these foods:
- Jam or jelly
- Peanut butter
- Nutella
- Maple syrup
- Lemon curd
- Whipped cream
Can you eat baked oats the next day?
Yes, you can.We love to make this recipe up and keep it in the fridge for a quick breakfast or snack. Reheat, add your favorite toppings, and enjoy!
Thoughts on Mother’s Day
I’ve been thinking a lot lately about what it means to be a mother of grown children. With all three in their twenties, it was such a different life that we shared under one roof, just a few short years ago.
And yet, although my mothering duties have changed, I’m no less a mother today than I was then. [My kids are 29, 27, and 25 this year. Come back tomorrow on the blog to see we added one to our family – a new daughter-in-law!]
In fact, when I talk on the phone with or Facetime my kids now, I realize that, with or without them being present for the day, I still find my maternal instincts that I invest in everyday living, and share with the world. There are so many opportunities for us to give ourselves away, whether offering a meal to someone who could use one, or simply sitting quietly with a friend, or taking the time to talk on the phone with a friend who’s afar. [above photo was taken 21 years ago, in 2000, in Medford, Oregon]
To be fully present for one another is a gift to give, and in a spiritual sense, we can take our wisdom and use it for so many around us.
I cherish the memories, but I’m sure thankful as my kids are spread out now, that I still have that influence in their lives.
Motherhood is a blessing!
Craving healthier oat breakfast recipes?
You’ll love these recipes!
Oatmeal Lovers Breakfast Board
Get the Recipe:
Blueberry Coconut Baked Oatmeal
Ingredients
- 1 c toasted pecans, roughly chopped
- 2 c rolled oats, toasted (toasting optional)
- ¾ tsp baking powder
- ½ tsp kosher salt
- 2 c whole milk, warmed
- ½ c raisins, soaked
- 1 c frozen or fresh blueberries, plus more to garnish
- ¼ c honey, plus more for serving
- 2 tsp vanilla
- 2 eggs
- 2 Tbsp coconut oil, melted
- ¾ c shredded coconut, toasted, plus 1 Tbsp for top
Instructions
- In a medium skillet, toast the oats over medium heat, until fragrant and lightly golden; 2-4 minutes. Stir constantly to avoid burning. Set aside.
- Preheat oven to 375 degrees and grease an 8x8 baking dish with 1 Tbsp of coconut oil. Set aside.
- In a large mixing bowl, combine 3/4 c pecans, the oats, baking powder, salt, and 3/4 c toasted coconut.
- In a separate bowl, combine the warmed milk and honey. Stir until honey has dissolved, then add the eggs, 1 Tbsp coconut oil, and vanilla.
- Spread the remaining oil into the bottom of an 8x8 baking dish, then spread the plumped raisins and blueberries. Pour the wet ingredients into the dry and mix until just combined. Pour the oat mixture over the berries and raisins and bake for 35-40 minutes, or until the oats are set and the top and edges are golden.
- Remove from the oven, garnish with remaining pecans, toasted coconut, blueberries, and a drizzle of honey, and serve hot.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
