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Coming to today’s recipe, keeping with this week’s theme of ‘Cooking with Coconut’, I made this baked oatmeal with coconut milk and blueberries from Vegetarian Times magazine.

This baked oatmeal is so comforting and delicious. It has a crunchy granola like crust with a coconut flavored interior. I absolutely loved how this one turned out. Even my husband who is not an oatmeal fan said he can eat this almost everyday for breakfast 🙂

Make sure to cool the dish couple of minutes before serving to give it time to set. I was in a hurry and it didn’t slice neatly, but that didn’t affect the taste of course.

Print Recipe
Baked Oatmeal with Coconut milk and Blueberries Yum
Recipe to make Baked Oatmeal with Coconut Milk and Blueberries. This baked oatmeal is so comforting and delicious. It has a crunchy granola like crust with a coconut flavored interior. I absolutely loved how this one turned out.
Baked Oatmeal with Coconut milk and Blueberries
Course breakfast
Cuisine american
Prep Time 10 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 3 cups Oats Rolled
  • 2 cups Coconut Milk Light
  • ¼ cup brown Sugar Light
  • 2 tbsps Honey , plus more for serving
  • ¼ tsp Salt
  • ¼ tsp Cinnamon Ground
  • 1 tbsp Egg water Replacer powder whisked in 3tbsp (or use 1 large )
  • 1 cup Blueberries Fresh , plus more for sprinkling
  • 5 tbsps Almonds Sliced , plus more for sprinkling
  • Greek Yogurt As needed , for serving
Course breakfast
Cuisine american
Prep Time 10 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 3 cups Oats Rolled
  • 2 cups Coconut Milk Light
  • ¼ cup brown Sugar Light
  • 2 tbsps Honey , plus more for serving
  • ¼ tsp Salt
  • ¼ tsp Cinnamon Ground
  • 1 tbsp Egg water Replacer powder whisked in 3tbsp (or use 1 large )
  • 1 cup Blueberries Fresh , plus more for sprinkling
  • 5 tbsps Almonds Sliced , plus more for sprinkling
  • Greek Yogurt As needed , for serving
Baked Oatmeal with Coconut milk and Blueberries
Instructions
  1. Preheat oven to 375°F. Coat a 8" square baking dish with cooking spray.
  2. In a medium bowl, whisk the egg replacer mixture with coconut milk, honey, salt and ground cinnamon.
  3. In a large bowl, combine oats with brown sugar. Pour the coconut mixture over oat mixture and mix to combine. Stir in blueberries and almonds.
  4. Spread the oatmeal mixture in the prepared baking dish and sprinkle with more blueberries and almonds. Bake for 25~30 minutes or until lightly golden on top and cooked through.
  5. Serve warm or at room temperature with a drizzle of honey and Greek yogurt, if using.
Recipe Notes

Also linking this to Valli's 'Cooking from Cookbook ChallengeMarch -- Week 3'.

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5 thoughts on “Baked Oatmeal with Coconut Milk”

  1. Neelima, 1/4cup of brown sugar. Sorry missed that part in the recipe. Updated the recipe now. Thanks for pointing that out.

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