Blueberry Coconut Baked Oatmeal + Weekly Menu
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Cook time: 
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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
Recipe by Prevention RD at https://preventionrd.com/blueberry-coconut-baked-oatmeal-weekly-menu/