Looking for something new for a quick, delicious, and healthy breakfast? Look no further! This Baked Blueberry Oatmeal shared by The Cooks Next Door is the answer. This recipe is low in sugar and can be made with a coconut sugar, sucanat, or turbinado. With healthy additives like flax, coconut, blueberries, and almonds, it’s destined to greatness. What’s makes it even better? You can make it and enjoy it for a few mornings.
Breakfast is an important meal of the day and vital to helping you be successful with that new diet and exercise plan. Be strategic in your meal planning to help boost your metabolism, give you the energy you need, and to increase your productivity and ultimately give you the healthy results you desire!
This recipe is also wonderful to serve friends or family with health needs – it can be gluten free and vegan and is naturally vegetarian. So, get rid of the breakfast boredom and try something new!
Baked Blueberry Oatmeal
BAKED BLUEBERRY OATMEAL
1 Tablespoon + 1/3 cup melted coconut oil or butter
2 Tablespoons coconut sugar, sucanat, or turbinado, divided
1 1/2-2 cups fresh or frozen blueberries
1/2 teaspoon cinnamon
1/2 cup milk (sub soy or almond milk for vegan version)
1/4 cup maple syrup
2 eggs
1 teaspoon vanilla
2 cups old fashioned oats (for gluten-free, make sure to be certified gluten-free oats such as Bob’s Red Mill brand)
1/4 cup ground flax seed
1/4 cup shredded coconut
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sliced almonds
Preheat the oven to 350°F. Lightly grease an 8×8 pan. Melt coconut oil or butter and pour 1 Tablespoon in bottom of the pan. Pour fruit into the pan and sprinkle with 1 Tablespoon sugar and cinnamon. Set aside.
In a bowl mix together the milk, maple syrup, eggs, vanilla, and remaining melted coconut oil.
In another bowl, whisk together the oats, flax seed, coconut, baking powder, baking soda, and salt. Stir the wet ingredients into the dry and mix well. Pour mixture over the fruit and smooth the top. Sprinkle the top with almonds and remaining 1 Tablespoon of sugar.
Bake for 40 to 50 minutes, or until browned on the top and blueberries are bubbly. Cool slightly. Serve with milk.
