Blueberry Coconut Baked Oatmeal
A great way to prep breakfast for the whole week!
Blueberry Coconut Baked Oatmeal
Category
Breakfast
Cuisine
American
Servings
12
Prep Time
10 minutes
Cook Time
1 hour
A great plant-based & vegan way to start off the morning!
Cortney Smith
Ingredients
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1 ½ cups steel cut oats
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½ teaspoon dry ginger
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½ teaspoon sea salt
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1 teaspoon baking powder
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4 cups vanilla almond milk, unsweetened
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1 can coconut milk or coconut cream
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1 ½ cups fresh blueberries
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¼ cup flaked coconut
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Agave or sweetener of choice to taste
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2 cups blueberries
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Lemon or orange zest
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Toasted nuts, coconut, whipped cream, coconut milk
For The Oatmeal
For The Topping
Optional For Garnish:
Directions
Preheat oven to 350. Coat a 9x13 pan with nonstick spray.
Combine oats, ginger, salt, baking powder and milks in a large bowl. Gently fold in blueberries and coconut. Sweeten to taste.
Bake for one hour. Let set in the refrigerator until it is set.
For the blueberry sauce: Heat blueberries over medium heat with a splash of water and zest. Stir and mash until sauce thickens.
Heat oatmeal and top with sauce.
Enjoy!
Recipe Note
Make an easy swap with in-season or frozen fruit!