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

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.**
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.
In another bowl, whisk together the maple syrup, milk, egg, coconut oil or butter, and vanilla.
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.
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.
This may be eaten immediately or made ahead and reheated. Store leftovers in the refrigerator.

*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.