Coconut, Lemon & Blueberry Baked Oatmeal
Most weekdays, Aaron and I eat the same breakfast. It usually includes tea (earl grey for him, moroccan mint green for me), fresh fruit (usually pink grapefruit and apple slices), and something carby/nut buttery. I like whole grain sourdough toast with almond butter and chia jam, and Aaron alternates between a big bowl of muesli or granola with homemade cashew yogurt. But when we had a cold spell in Boston the other week, both of us started craving extra warm and cozy breakfasts, and I knew baked oatmeal would be just the thing.
Coconut, lemon, and blueberry is one of my all-time favorite flavor combinations. I made a lemon, blueberry, and coconut granola about a year into starting Pickles & Honey and I still think about it today (those recipe photos though? Ugh, I would like to forget those). The bright lemon and fresh blueberries are a lighter juxtaposition to the hearty baked oats, and I adore the large, crunchy coconut flakes. I also added some sliced almonds for more crunch/healthy fats/protein, plus cinnamon, ginger, and a couple of flax “eggs” to bind everything together. The baked blueberries do a lot of the heavy lifting in terms of sweetness, which is why you only need 1/3 cup of maple syrup for this entire 8-serving dish.
In addition to striking a good balance between comfort food and healthy breakfast, what I love about this baked oatmeal recipe is that it takes just 10 minutes to prep nearly a week’s worth of breakfasts for two people. Aaron and I are creatures of habit and so we like to serve ours with our usual tea and grapefruit/apple slices on the side, and Aaron tops his baked oatmeal with cashew yogurt (for extra calories and protein). It’s a simple and affordable breakfast that’s perfect for meal prepping on Sunday, and then quickly re-eating to enjoy throughout the week. Alternatively, it would also make a great brunch dish if you’re looking to feed a crowd.
Coconut, Lemon & Blueberry Baked Oatmeal
Coconut, Lemon & Blueberry Baked Oatmeal
Serves: 6-8
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hour
This easy Coconut, Lemon & Blueberry Baked Oatmeal takes just 10 minutes to prep. It makes nearly a week's worth of breakfasts for two people!
Cuisine: Gluten Free, Vegan Servings: 6-8
Prep Time: 10 mins Cook Time: 50 mins Total Time: 1 hour
This easy Coconut, Lemon & Blueberry Baked Oatmeal takes just 10 minutes to prep. It makes nearly a week's worth of breakfasts for two people!
Instructions
- Preheat the oven to 350° F. Lightly grease a 2.5 quart baking dish with avocado oil.
- Prepare the flax "eggs" by combining the ground flax seeds and warm water in a small bowl. Stir and allow to thicken for 3 minutes.
- In a large bowl, stir together the oats, almonds, coconut flakes, cinnamon, ginger, and salt. In a separate bowl, whisk together the almond milk, maple syrup, avocado oil, lemon zest, lemon juice, and prepared flax "eggs". Pour the wet ingredients into the dry ingredients and stir to combine. Gently fold in the blueberries.
- Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle the top with sliced almonds, coconut flakes, and blueberries.
- Bake for 50-55 minutes, or until golden brown and firm to the touch. Allow to cool for 10 minutes before serving.
Notes [3]
I’m on a bit of an avocado oil kick these days. Feel free to replace it with an equal amount of melted coconut oil if that’s what you have on hand.
To make this recipe gluten-free, make sure to use certified gluten-free rolled oats.
I used this baking dish (it comes in a set of 2).
Copyright © 2020 Amanda Maguire for Pickles & Honey
This looks amazing Amanda! I think I have all the ingredients too. 🙂
Have you used frozen blueberries at all? I have a bunch in my freezer that I’ve been using for smoothies, but this sounds so much better!
Yes, frozen blueberries work well too!
I think I just found my recipe for next week’s breakfasts! I have a feeling my son will love this one. Thank you as always for the wonderful recipes.
This will be perfect for Easter brunch with my extended family. Thank you for sharing!
I’ve been on an oatmeal kick lately now that I’m taking a break from my smoothie / avocado toast routine. This looks beautiful and really delicious!
Pinning this for Mother’s Day!
I made this on Saturday to much applause from the familia, The almost tropical flavors were lovely and hopefully got us through the last cold day of spring. Thank you- Hanne
That is so great to hear, Hanne! I too very much hope that we’re firmly into warmer Spring weather!
This recipe is right on time and perfect! Got plenty of rolled oats stored in the cupboard, and my Mom just sent me some fresh blueberries and some desiccated coconut from the grocer. Now there’s really something to look forward for breakfast for the next few days. By the way Amanda, do you have breakfast recipes that has ingredients like quinoa, and banana in one dish? I’m trying to find one online but I’m taking chances that you have here in your blog. If not, I’d love you make one recipe out of it. Thanks!
Love, Samantha
This looks awesome! Do you think I can omit the oil?
I’ve never liked traditional cooked oatmeal, but I’m in love with this! I crave it! It’s the best breakfast (and sometimes lunch!) to keep you full.
I’m so happy this recipe has made you an oatmeal convert, Michelle! 😉
Really really lovely – I’m going to try this tomorrow – I’ve got a household of oatmeal lovers so I think they’re going to be really happy!
Yay! I hope everyone loves the baked oatmeal, Mary!
I just made it and it tastes AMAZING! How are we meant to store it? Room temp or in the fridge?
Awesome! I would store it in the fridge. 🙂