breakfast gluten-free oatmeal/granola vegan

Blueberry Coconut Baked Oatmeal

July 9, 2019

Change up your breakfast game with this Blueberry Coconut Baked Oatmeal. An easy, vegan, breakfast option that you can bake ahead of time for weekday breakfasts or fresh for a fancy weekend brunch.

Change up your breakfast game with this Blueberry Coconut Baked Oatmeal. An easy, vegan, breakfast option that you can bake ahead of time for weekday breakfasts or fresh for a fancy weekend brunch.

I question I get asked all the time is “what do you eat for breakfast?” I assume I’m asked this because because are always looking for healthy breakfast options and are picking my brain for inspiration. But here’s the truth: I am always doing the exact same thing. Endlessly seeking breakfast inspo! I can get stuck in my winter oatmeal and summer smoothie bowl routine. And after I had the exact same smoothie bowl for 6 weeks in a row (it’s this Matcha Mint Smoothie FYI) I knew it was time to change it up.

I found myself digging through the breakfast archives on THM and managed to actually inspire myself in the process. I was reminded that life AND breakfast don’t have to be so binary. I can eat oatmeal in the summer and a smoothie in the winter. So while I won’t be whipping up this pumpkin spice latte overnight oats anytime over the next couple of weeks, I can in fact eat oatmeal in the summer and actually enjoy it!

Blueberry Baked Oatmeal Ingredients:

Want to see how easy this Blueberry Coconut Baked Oatmeal is to make? Follow along in this step-by-step video

If you’ve never made baked oatmeal before, get ready to fall in love! It comes together in one bowl, is gluten-free and vegan but absolutely delicious. It’s also completely customizable!

  • Use any type of milk in place of the coconut milk. I personally like almond milk or coconut milk the best but you can experiment!
  • Try different fruit! Swap in any frozen or fresh fruit in place of the blueberries.
  • Have fun with the toppings! When it’s time to eat, I love switching up my toppings. It’s delicious with coconut whipped cream, nut butter, maple syrup or even just a splash of milk. You can’t go wrong!

Change up your breakfast game with this Blueberry Coconut Baked Oatmeal. An easy, vegan, breakfast option that you can bake ahead of time for weekday breakfasts or fresh for a fancy weekend brunch.

How to Store and Reheat Baked Oatmeal

This is the perfect meal to prep in advance for healthy meals the whole week or for a weekend brunch! After baking, allow the oatmeal to cool completely in the baking dish. Store in an airtight container in the fridge for up to one week. When you’re ready to enjoy, you can eat cold but my personal recommendation is to reheat in the oven or toaster oven. I love that it gets slightly crispy!

Top with nut butter, maple syrup or coconut whipped cream (the ultimate treat!) or enjoy in a bowl with milk!

Print

Blueberry Coconut Baked Oatmeal

Change up your breakfast game with this Blueberry Coconut Baked Oatmeal. An easy, vegan, breakfast option that you can bake ahead of time for weekday breakfasts or fresh for a fancy weekend brunch.

Change up your breakfast game with this Blueberry Coconut Baked Oatmeal. An easy, vegan, breakfast option that you can bake ahead of time for weekday breakfasts or fresh for a fancy weekend brunch.

Scale

Ingredients

Instructions

  1. Make flax eggs and set aside.
  2. Preheat oven to 350 degrees F.
  3. Grease an 8-9 inch baking pan with coconut oil.
  4. In a large bowl combine rolled oats, oat flour cinnamon and sea salt.
  5. Top with flax eggs, banana, coconutmilk, and maple syrup and stir to combine
  6. Add in blueberries until well mixed in.
  7. Add batter to baking dish and bake, uncovered for 40 minutes (or until cooked all the way through).
  8. Cut into 6 slices and serve immediately.
  9. Top with nut butter, more maple syrup or toppings of choice.

Like this baked oatmeal recipe? Here are a few other oatmeal recipes you might enjoy:

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  • Reply
    Brittany Audra @ Audra's Appetite
    July 11, 2018 at 12:55 pm

    I can definitely relate to following “rules” with food in the past…can’t eat until a certain time for a meal, need to always have a vegetable with dinner, etc. But over the past few years I have found so much more freedom and variety with food especially with principles of intuitive eating!

  • Reply
    The Modern Proper
    July 11, 2018 at 6:29 pm

    It’s so funny how easy it is to think we HAVE TO eat summery things in summer. I just made oatmeal the other day and it is still a rewarding breakfast for sure. Also, on a cook and crisp morning, why not making something warm and comforting? The baked oatmeal is such a great idea though! It feels so luxurious.

  • Reply
    Pam
    July 22, 2018 at 9:07 pm

    If I don’t actually want to use Flax Eggs, can I substitute with real eggs? And if so, how? Thanks.

  • Reply
    Priya Patel
    September 14, 2018 at 4:25 am

    Hiya, can I keep leftovers in the fridge?

  • Reply
    Edward
    December 7, 2018 at 12:01 pm

    Coconut and blueberries, what an amazing combo! I used two full tablespoons of organic acacia honey instead of the ripe banana (didn’t have any…) and it still came out fantastic. Thanks for the idea Davida!

  • Reply
    Joan
    August 28, 2019 at 11:03 am

    Can you use almond flour instead of oat flour

    • Reply
      Davida Lederle
      August 28, 2019 at 1:12 pm

      yes! It may be a bit more moist but decrease liquid amount if it’s looking too moist.

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