Blueberry Coconut Almond Baked Oatmeal

Flipping through my timeworn recipe box is like a fun walk down memory lane. The site of my grandmother’s distinctive penmanship, hand-written notes from old friends, and recipes that I made for special occasions all take me back to a different time and place.  As the archives on my blog continue to grow—at last check there were 717 published recipes!—I take similar pleasure in reading through and cooking the old ones.  Usually there’s a bad photo to laugh at, too!  

As the years pass by, taste buds change, new products become available, and I like to think that years of practice makes us all a little better.  As I’ve made the following baked oatmeal recipe over the years, I’ve made modest adjustments to the original and recently took a moment to take a better picture.  For old time’s sake, I am leaving the old photo.  Don’t judge. 😂

In my original post I mentioned that I could eat meal this for dessert.  It’s a bit like a blueberry cobbler, although the early version was sweeter thanks to the use of sweetened coconut and a quarter cup of brown sugar sprinkled on top. Feel free to continue using that method if you prefer the added sweetness.  

On the other hand, if you want to dial the added sugar back even further, rest assured that a drizzle of maple syrup of sprinkle of brown sugar upon serving will make up for too drastic a reduction.  

At one point I completely omitted the brown sugar on top, and I thought it was not quite sweet enough.  My recommendation when reducing the sugar is to reduce more heavily from the base recipe and leave the sprinkle on top where you’ll taste it first.  My kids are on board with the following level of sweetness, in case that adds any helpful insight! 

While the original recipe was written using a 9×13 baking dish, I’ve made this in just about every pan size over the years, down to a 9-inch square (pictured directly below–this is also a slivered almond, no-sugar-on-top version).  Personal preference as to thickness ultimately dictates here.  Lately I’ve been settling on an 8×11 pan.  I’ve included a variety of options and corresponding baking times in the updated recipe.  

Blueberry Coconut Almond Baked Oatmeal
If you don’t care for coconut, simply omit it from the recipe. For added ease, prepare this filling casserole the night before and gently reheat in the morning. Serve as is or with a dollop of Greek yogurt or a drizzle of milk.
Ingredients
  • 2 cups old-fashioned oats
  • 1/2 cup toasted, slivered or sliced almonds, divided use
  • 1/2 cup shredded coconut, divided use (I use unsweetened; could use sweetened if preferred)
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher or sea salt
  • 1/3 cup maple syrup (may use honey)
  • 2 cups your choice of milk
  • 1 large egg
  • 3 tablespoons melted coconut oil (may use melted butter)*
  • 1 teaspoon pure vanilla extract
  • 2 cups blueberries (may use one 10-ounce bag frozen; if using frozen, do not thaw)
  • 2-3 packed tablespoons brown sugar
  • Optional: 1 large banana, peeled and sliced into coins
Instructions
  1. Preheat the oven to 375 degrees F, and lightly grease an 8 x 11-inch or similar size (2 to 2-1/2 quart) baking dish.**
  2. In a large bowl, mix together the oats, 1/4 cup of the coconut, 1/4 cup of the almonds, baking powder, cinnamon, and salt.
  3. In another bowl, whisk together the maple syrup, milk, egg, coconut oil or butter, and vanilla.
  4. If using the optional banana, lay the slices over the bottom of the prepared baking dish. Then sprinkle half of the berries over the bottom of the baking dish. Cover the fruit evenly with the dry oat mixture. Slowly drizzle the milk mixture over the oats. Scatter the remaining blueberries, coconut, and almonds over the top. Finally, sprinkle the brown sugar over all.
  5. Bake for 25 to 35 minutes or until the oat mixture has just set in the center. Remove from the oven and let cool for a few minutes.
  6. This may be eaten immediately or made ahead and reheated. Store leftovers in the refrigerator.
Notes
  • *When using melted coconut oil or butter, it is helpful if the cold ingredients have come to room temperature prior to mixing so that the oil or butter doesn’t re-harden once stirred in. If this happens, you may slowly heat in the microwave until the liquid mixture is just warm enough to soften the butter or coconut oil.
  • **I have made this oatmeal in pan sizes ranging from 9×13 to 9×9 and they all work well. In my oven, baking time for a 9×9 pan is 35 minutes, a 9×13 pan is 25 minutes, and an 8×11 pan is right about 30 minutes. Choose your pan size based on what you have and how thick you think you might like your pieces–and then check a few minutes early until you know how long the oatmeal takes in your oven.
The Fountain Avenue Kitchen https://fountainavenuekitchen.com/
This wholesome breakfast is bursting with antioxidant-rich blueberries and crunchy, protein-packed almonds and is further enhanced by the tropical flavor of coconut.  It has a novel preparation and it’s quick and easy to boot.  

…And for your viewing pleasure, some very old iPhone pics! 

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Comments

  1. Jennifer

    Sounds delish! I love baked oatmeal, I will have to try this on the weekend. I just bought some fresh wild blueberries that will be perfect for it too.

    Reply
    1. Ann

      Fresh, wild blueberries are delicious! That is what I used in this batch. If you make it, let me know what you think…It has been a hit in our house!

      Reply
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    1. Ann

      I would give a range of 6-8, depending on appetite. Looking at the amount of the various ingredients, you could actually eat a quarter of the pan and not be off the charts in terms of calories or fat…but that would be a very large piece!

      Reply
    1. Ann

      Pat,
      You are very welcome and I really hope you like it. I have experimented with many different versions of baked oatmeal so there is more to come if you approve!

      Reply
  3. Melanie

    I am so excited about finding your site and this recipe! I had lots of fresh blueberries on hand and wanted to find a nutritious recipe to make for my daughter who has cystic fibrosis. So I googled “blueberries oats coconut oil” and found your recipe that also uses several other ingredients (e.g., sea salt, cinnamon) that are great for her health! I made it right away and it is in the oven now. 🙂 I am going to put a link to your page on my Squidoo lens where I wrote about the natural things we are using/doing to help treat my daughter’s CF. Thanks so much!

    Reply
    1. Ann

      You are very welcome, Melanie, and I hope it was a hit with you and your daughter. If you do like this baked oatmeal, I have some other versions which are all easily adaptable to include various nuts, use different oils–I have made them every which way! My recipe for gluten-free strawberry shortcakes also makes a great breakfast cookie, and perhaps that is something she would enjoy. Thanks for taking the time to comment!

      Reply
    1. Ann

      I hope you love it, Nicole! Let me know what you think and if you try the half quinoa, half oats option I mentioned, remember the banana slices: )

      Reply
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  5. Mel

    Just found your site and love looking at all the recipes. We can’t have oats. Is there anything you recommend substituting? Maybe quinoa? Also for the milk would almond or coconut milk work?
    Thanks!!

    Reply
    1. Ann

      Hi Mel,
      I have made this recipe with as much as half quinoa/half oats although I have not gone farther than that. When I make with half quinoa, I do like to line the bottom of the pan with banana slices as they make a nice base for the somewhat crumblier grain. If you try with all quinoa and leave the other aspects of the recipe unchanged, my guess is it will work but not stick together as well as with some oats. Also, I have used almond and coconut milks in my baked oatmeals often and they work beautifully. If you do try with all quinoa, please let me know what you think! By the way, I have a savory baked quinoa recipe that I created a while back that we really like. If you are interested, here is a link:
      https://fountainavenuekitchen.com/quinoa-cheddar-and-zucchini-bake/

      Reply
      1. Mel

        Thanks! I’ll try the quinoa. Silly question but do I cook the quinoa first before mixing it with all the ingredients or put it in dry?

        Reply
        1. Ann

          Not a silly question and there is no need to cook first. I am curious as to how this turns out using all quinoa since I have yet to try that with this recipe. I look forward to your review!

          Reply
  6. Trudy

    That baked oatmeal IS good enough to eat for dessert. I used unsweetened coconut and it was sweet enough. I used a can of coconut milk and added enough extra milk to make two cups. It’s delicious hot or cold!
    I love your recipes because they are healthy and delicious. It is so disappointing to try a new recipe that is good for your family but no one will eat it!

    Reply
    1. Ann

      Your comment made my day, Trudy. I am thrilled you were so happy with this recipe and hope you find many more you enjoy as well!

      Reply
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  8. Deborah

    Hi
    Can any of your baked desserts
    Be made Diabetic friendly and if
    So how would I do that
    You have great recipes .

    Thank You

    Reply
    1. Ann Post author

      Hi Deborah, Thanks for your message. I have talked to a number of people who are diabetic, and the requirements have varied from person to person. Some focus on added sugars, others strictly on total carbs, and some look to portion control to achieve their goals. If you could provide a little more information on what you are hoping to achieve, I might be able to help!

      Reply