Blueberry Coconut Baked Oatmeal + Weekly Menu

Blueberry Coconut Baked Oatmeal 1

Today I had breakfast for breakfast and breakfast for lunch.

My first breakfast was in a rush, on my way out the door to my tennis lesson…and in a moment of weakness. What better way to finish off my latte than with a donut (and a side of guilt) for breakfast? Sigh.

Mr. Prevention is in this forever-long, terrible, no good habit of buying donuts every weekend. And there they sit on my kitchen counter taunting me until each and every one of them is gone. I’m a donut fanatic and I swear he does this just to torture me. I’m not always able to resist. They’re my faaaaavorite.

Blueberry Coconut Baked Oatmeal 2

I’ve gone so far as to say, “If you must buy them, don’t buy any of the donuts you know I like best, please!” Sour cream donuts…drrrooooool.

Of course that is quickly followed up with, “You didn’t get any I like!?” Followed by me eating them regardless. What the what, Nicole? Why do our most favorite guilty pleasures turn us into irrational looney tunes? Or is that just me?

So after my tennis lesson, I headed for the bike, and pedaled out 10 miles and lots of sweat as I happily read Crazy Rich Asians on my Kindle. It’s a funny book, if you’re looking for a recommendation, by the way. Needless to say, some of the donut damage was undone.

Blueberry Coconut Baked Oatmeal 3

By the time I got home, it was nearing lunch time and I had been craving an actual breakfast – baked oatmeal.

I have lots of hand-picked Michigan blueberries taking up precious freezer space because I have this irrational fear that I am going to use them all before August when blueberry season rolls around again. I ration them throughout the year, so much so that come August I almost always have blueberries left. Rationing, coupled with the fact that I pick a TON of blueberries every year.

Blueberries were paired with another favorite of mine: coconut. Incredibly easy to make, this Blueberry Coconut Baked Oatmeal is a healthy and absolutely delicious recipe — for breakfast, lunch, or whatever meal you choose.

Blueberry Coconut Baked Oatmeal 4

Blueberry Coconut Baked Oatmeal + Weekly Menu
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 Tbsp coconut oil
  • 2 cups old fashioned rolled oats
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ⅓ cup pecans, roughly chopped
  • ⅓ cup unsweetened shredded coconut
  • ⅔ cup fresh or frozen blueberries
  • 1 large egg
  • ⅓ cup maple syrup
  • 2 tsp vanilla extract
  • 2 cups unsweetened vanilla almond milk
Instructions
  1. Preheat oven to 375 degrees. Place coconut oil in an 8x8-inch baking dish and place into the oven for 3-4 minutes or until melted; remove and set aside.
  2. Meanwhile, in a medium bowl, whisk to combine the oats, baking powder, cinnamon, and salt; transfer to the baking dish and mix well, distributing the coconut oil throughout the oats. Add the pecans, coconut, and blueberries; mix well.
  3. In the bowl used to mix the oats, whisk to combine the egg, maple syrup, vanilla extract, and almond milk; slowly pour the mixture over the oats.
  4. If desired, cover and refrigerate overnight. Bake the oatmeal, uncovered, for 35-40 minutes or until set and just beginning to brown. Serve warm.
Notes
Recipe slightly adapted from The Culinary Life
Nutrition Information
Serving size: ¼ recipe Calories: 428 Fat: 22.5 Carbohydrates: 51.8 Sugar: 16.5 Sodium: 523 Fiber: 7.8 Protein: 8.5 Cholesterol: 53

Weekly Menu: January 11th – 15th

Be well,

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4 Comments

  1. Lizzie
    January 12, 2015 / 4:02 pm

    For me it’s the smell of donuts that makes them impossible to resist. Have you ever been to a VooDoo Doughnuts?? It originated in Portland but there’s a location in Denver as well that we got to try recently. Insane. It’s a whole new level of amazing. You’ve got to go if you’re ever in Portland or Denver!

    Anyway, I love baked oatmeal or boatmeal as I prefer to call it.

    Re: stuffed pepper soup, I make the Skinnytaste version often and it’s perfect. 🙂

  2. Leslie
    January 13, 2015 / 5:34 pm

    I made a variation of this with frozen blueberries, sliced bananas & coconut milk. It was for my niece who has boy/girl twins turned 8 months on Jan 12th. She & hubby don’t seem to have time to do much in the way of cooking since little angel girl doesn’t sleep more than 2 hours at a time in her crib. Mommy looks and feels like a zombie! Luckily angel girl’s brother could sleep 20 hours a day & spend the other 4 hours eating nonstop.
    Anyway…the recipe turns out wonderfully. I used a 9×9 pan & left it in the oven a bit too long but my niece & her husband said it tasted like a cross between banana bread & a homemade oatmeal bar. Smelled delicious.
    I’m eager to try your recipe since I have a 1/2 gallon of So Delicious Almond Milk to use up.

    Nicole, you are aware that you’re a serious over-achiever aren’t you? 🙂 It’s part of who you are & helps you feel well but you have a LOT on your plate. Pumping on the road to work isn’t far from my niece’s experience. She sat in her car in the parking lot on her break (at night) to pump before she burst. Luckily she has a double pump but it still takes time.

    All the very best to you, hubby & that gorgeous little love of yours. The blessing & joy is incomparable. You’re one amazing lady….

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