Baked Oatmeal with Blueberries, Almonds, and Coconut Milk Recipe | Vegetarian Times Skip to main content

Baked Oatmeal with Blueberries, Almonds, and Coconut Milk

With a lightly crunchy, granola-like layer on top and a doughy, coconut-saturated center, this baked oatmeal is hearty and comforting. Serve warm or at room temperature, either on its own or with a dollop of tangy yogurt.

Ingredients: 

Ingredients: 

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1 large egg
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2 cups light coconut milk, whisked, if necessary
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2 Tbs. honey, plus more for serving
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¼ tsp. kosher salt
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⅛ tsp. ground cinnamon
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3 cups gluten-free rolled oats
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¼ cup plus 2 Tbs. brown sugar
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1 heaping cup fresh blueberries, plus more for sprinkling
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5 Tbs. sliced almonds, plus more for sprinkling
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Greek yogurt, to taste, optional
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Honey, to taste, optional

Instructions: 

1 Preheat oven to 375°F. Coat 8-inch-square glass baking dish with cooking spray. 2 Beat egg until lightly frothy in medium bowl. Whisk in coconut milk, honey, salt, and cinnamon. 3 Toss oats with brown sugar in large bowl. Pour coconut mixture over oat mixture, and toss to coat. Stir in blueberries and almonds. Spread oatmeal mixture in prepared baking dish, and sprinkle with rest of blueberries and almonds. Bake 25 to 30 minutes, or until lightly golden on top and cooked throughout. 4 Serve warm or at room temperature, and drizzle lightly with honey and Greek yogurt, if using.

Nutrition Information: 

Calories: 
255
Protein: 
7 g
Total Fat: 
9 g
Saturated Fat: 
4 g
Carbohydrates: 
40 g
Cholesterol: 
23 mg
Sodium: 
77 mg
Fiber: 
4 g
Sugar: 
19 g
Yield: 
Serves 8

Comments on this Recipe

Loved this recipe. I exchanged the Oatmeal for GF Museli mix (added protein) and love it. This provided several breakfasts for a small family of 3.

Would this freeze well?

Tried this recipe today. I thought it was very good. A yummy quick breakfast or snack.

Made this last week and needed to look up the recipe to make it again this week! Perfect go-to breakfast for busy mornings, or pre-workout breakfast. Fills you up comfortably, but doesn't weigh you down. I followed the recipe exactly, but added a few more spices (nutmeg and cloves).

Tasty, but not sure if I will make again. It was still watery in the middle at 30 minutes, so I baked for 40, and that seemed OK - may just be a difference between the Red Mill brand that I used and the more common Quaker brand rolled oats. I think I will a stir in more honey when I eat the leftovers - it is not overly sweet. I couldn't detect a coconut flavor. The best bites were those with the crunchy almonds from the top.