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.
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.