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Baked Oatmeal with Coconut milk and Blueberries

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.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Breakfast
Cuisine American
Servings 4 serving


  • 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


  • Preheat oven to 375°F. Coat a 8" square baking dish with cooking spray.
  • In a medium bowl, whisk the egg replacer mixture with coconut milk, honey, salt and ground cinnamon.
  • 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.
  • 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.
  • Serve warm or at room temperature with a drizzle of honey and Greek yogurt, if using.


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