Blueberry Coconut Almond Baked Oatmeal

This is a new version of one of my favorite breakfast dishes–baked oatmeal–and I am over-the-top in love with it!  I could eat this for dessert, yet it is such a healthy breakfast.  Day to day, I eat plain old stove top oatmeal, dressed up with seasonal fruits, lots of nuts, cinnamon, and whatever else suits my mood.  I really love it.  Yet baked oatmeal can be made ahead for a speedy breakfast and, while my kids don’t care for regular oatmeal, they will gobble up baked oatmeal.

I have oodles of versions of baked oatmeal, many that I have yet to share.  After all, I don’t want to over-oatmeal my Fountain Avenue Kitchen friends!  If you have questions concerning substitutions and modifications, however, I can probably answer them.  I think I have baked these recipes in every possible pan (except a loaf pan….now I’ll have to try that one!), with every possible combination of eggs, oats, oils, sweeteners, etc., to see how much is just enough–but not too much–of any one ingredient. Different amounts of sweetener and different textures may appeal to different people, but the recipes that I have published so far have been a hit with some of my toughest customers.

This version 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.  To me, this is like eating a healthy, delicious blueberry crisp for breakfast!

Blueberry Coconut Almond Baked Oatmeal
If you don’t care for coconut, simply omit it from the recipe. As for the almonds, I prefer slivered to sliced because I think they offer more crunch. But really, either one will work well. Serve as is or with a dollop of Greek yogurt or a drizzle of warm milk.
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  1. 2 cups old-fashioned oats
  2. 1/2 cup toasted, slivered almonds, divided
  3. 1/2 cup shredded coconut, divided (I used sweetened; could use unsweetened)
  4. 1 teaspoon baking powder
  5. 1 1/2 teaspoons ground cinnamon
  6. 1 teaspoon kosher or sea salt
  7. 1/3 cup maple syrup (could use honey)
  8. 2 cups milk
  9. 1 large egg
  10. 3 tablespoons melted coconut oil (could use melted butter)
  11. 1/2 tablespoon pure vanilla extract
  12. 2 1/2 cups blueberries (if frozen, do not thaw)
  1. Preheat oven to 375 degrees and butter the inside of a 9 x 13-inch 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. Sprinkle half of the berries over the bottom of the baking dish. Cover the fruit with the dry oat mixture. Slowly drizzle the milk mixture over the oats. Scatter the remaining blueberries, coconut, and almonds over the top.
  5. Bake for 30 to 40 minutes or until the oat mixture has set. 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.
  1. 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.
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  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.

    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!

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    1. Ann

      I would give a range of 6-10, 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!

    1. Ann

      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!

  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!

    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!

    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: )

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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?

    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:

      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?

        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!

  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!

    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!

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