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.

  • 8Servings


  • 1 large egg
  • 2 cups light coconut milk, whisked, if necessary
  • 2 Tbs. honey, plus more for serving
  • 1/4 tsp. kosher salt
  • 1/8 tsp. ground cinnamon
  • 3 cups gluten-free rolled oats
  • 1/4 cup plus 2 Tbs. brown sugar
  • 1 heaping cup fresh blueberries, plus more for sprinkling
  • 5 Tbs. sliced almonds, plus more for sprinkling
  • Greek yogurt, to taste, optional
  • Honey, to taste, optional


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
  • Carbohydrate Content: 40 g
  • Cholesterol Content: 23 mg
  • Fat Content: 9 g
  • Fiber Content: 4 g
  • Protein Content: 7 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 77 mg
  • Sugar Content: 19 g