Blueberry Baked Oatmeal with Almond Milk is a coconut oatmeal recipe full of fresh juicy blueberries and coconut flavor. This delicious, wholesome family-friendly breakfast comes together in 1 bowl and is baked in the oven, making it an easy breakfast for big families, house guests, or lazy Sunday mornings. It's made with almond milk, coconut oil, and pure maple syrup so it's dairy free and sweetened without refined sugar!
This blueberry coconut baked oatmeal recipe is an even healthier version of one of my family's favorite breakfasts: strawberry and raspberry baked oatmeal with almonds. Blueberry baked oatmeal contains no milk, butter, or refined sugar. It's made with healthy ingredients, like almond milk, coconut oil, pure maple syrup, fresh blueberries, and old fashioned oats.
This is a delicious vegetarian and vegan baked oatmeal that's simple to make. All you need to do is mix all of your ingredients in a bowl, pour it in a casserole dish, and bake! It’s a simple, mess-free and one-bowl breakfast.
And while baked oatmeal might not look kid-friendly, it totally is! Once your kids taste how sweet this protein and fiber loaded breakfast is, they'll love it too.
This is also a great breakfast to prepare overnight (just add the milk in the morning). It reheats really well, too, or can be eaten cold like you would eat chilled overnight oats.
Instead of boiling oatmeal on the stove, heating it in the microwave, or soaking it in mason jars overnight, oatmeal is mixed with milk, sweeteners, spices, and mix-ins (fruits, chocolate, etc) and baked in the oven.
The flavor options are endless. Once you get down a basic baked oatmeal recipe, you can alter the ingredients to suit your preferences. A cinnamon-spiced pear and cranberry baked oatmeal is sounds delicious in the fall and a fresh berry baked oatmeal is perfect in the summer at the peak of berry season.
Ingredients
To make blueberry coconut baked oatmeal, you will need:
- Almond milk: I use unsweetened vanilla, but you can use plain almond milk or oat milk.
- Flax eggs
- Coconut oil
- Shredded coconut
- Pure maple syrup
- Old fashioned oats
- Fresh blueberries: or your favorite berries
- Semi-sweet chocolate chips: make sure they are dairy-free or vegan.
- Cinnamon
- Vanilla extract
*I prefer using almond milk in most of my recipes, especially vanilla milk which I use in these popular vanilla almond milk pancakes. But, you can use any type of milk.
Instructions
Blueberry baked oatmeal is made in 4 easy steps.
- Preheat the oven to 375° Fahrenheit and grease a 2 qt glass baking dish with a little coconut oil. Combine the flaxseed and water and let chill for 15 minutes.
- While the flaxseed is chilling, prepare the oatmeal. Reserve half of the shredded coconut and the 3 tablespoons of coconut oil. Combine all other ingredients in a large mixing bowl and mix thoroughly. Add the flaxseed/water mixture when the 15 minutes has passed. Stir to combine.
- Pour the oatmeal mixture into the greased baking dish. Top with the reserved shredded coconut and drizzle with the coconut oil.
- Bake for 35 minutes. The center will slightly wiggle when done. Let cool for 10 minutes before serving.
To serve, you can top with extra blueberries or shredded coconut or simply eat it just as it is. It's also fantastic when served with a little coconut milk yogurt.
Enjoy!
Blueberry Coconut Baked Oatmeal with Almond Milk
Equipment
- casserole dish
Ingredients
- 2 ½ cups almond milk plain or vanilla
- 2 tablespoon ground flaxseed plus 6 tablespoon water
- ⅓ cup pure maple syrup
- 3 cups old fashioned oats
- 2 cups fresh blueberries
- ½ cup semi sweet chocolate chips
- 1 teaspoon cinnamon
- 2 teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup shredded coconut
- 3 tablespoon coconut oi plus more for greasing pan
Instructions
- Preheat the oven to 375° Fahrenheit and grease a 2 qt glass baking dish with a little coconut oil. Combine the flaxseed and water and let chill for 15 minutes.
- While the flaxseed is chilling, prepare the oatmeal. Reserve half of the shredded coconut and the 3 tablespoons of coconut oil. Combine all other ingredients in a large mixing bowl and mix thoroughly. Add the flaxseed/water mixture when the 15 minutes has passed. Stir to combine.
- Pour the oatmeal mixture into the greased baking dish. Top with the reserved shredded coconut and drizzle with the coconut oil.
- Bake for 35 minutes. The center will slightly wiggle when done. Let cool for 10 minutes before serving.
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