Baked Coconut, Blueberry and Almond Oatmeal

There was a magic moment for me about 4 years ago. It was the moment when I discovered my yogurt topping soul mate. I used to go to one of the ten million yogurt places located within each square mile of LA and be at a loss as to which toppings to choose. Do I go with healthier, with fruit? Or sweeter, with chocolate? Do I want a crunch? Is Fruity Pebbles going to be a tragic decision? (yes)

And then, a friend told me to try the following together: blueberries, coconut and almonds, and a beautiful friendship was born. The sweetness from the blueberries, the crunch of the almonds and the mild coconut flavor comes together in a most serendipitous way. And since none of these ingredients are offensively sugary, there’s pretty much never a time when I feel bad about piling them on. I had a love at first site experience those 4 years ago in a little yogurt shop in Burbank, and we have enjoyed a very happy life together since.

I feel like this is the moving-in stage for us, as I am now taking this combination and moving it into other foods. This oatmeal is first, but I would expect to see blueberry, almond and coconut smoothies, granola bars and whatever else I can get to work. I think you should give them a try to. Or, at least make some baked oatmeal with your own soul mate ingredients. Everyone should have the right to choose the one they love :)

Baked Coconut, Blueberry and Almond Oatmeal

This recipe yields an oatmeal that is not overly sweet. If you prefer a sweeter breakfast, either bump up the brown sugar to 1/2 cup, or, you can simply serve maple syrup along side.

Serves 6-8

2 cups oats
1/2 cup coconut
1/2 cup sliced almonds
1/3 cup brown sugar
1/2 teaspoon cinnamon
2 cups milk
1 large egg
2 teaspoons vanilla extract
1 cup blueberries, frozen or fresh

Preheat the oven to 375 degrees F.

In a large bowl, mix together the oats, coconut, almonds, sugar and cinnamon, reserving a tablespoon each of the coconut and almonds. In a separate smaller bowl, whisk together the milk, egg and vanilla, and then stir into the dried ingredients until combined.

In a greased medium-sized baking pan, lay out half of the blueberries and then pour the oatmeal mixture over top. Sprinkle the top with the remaining blueberries, coconut and almonds. Bake for 30-45 minutes, or until the oatmeal has set and begun to brown on top.

Print this recipe!

You Might Also Like:

3 Thoughts on “Baked Coconut, Blueberry and Almond Oatmeal

  1. This looks absolutely perfect and now I want some of this to put on my froyo

  2. LOL, I’m still searching for the best yogurt topping but looks like your granola/blueberry/coconut is a winning combo and a must-try! I usually get waaaaay too complicated with my yogurt toppings and have at least learned, like you, to stay away from the fruity pebbles. So glad I found an experienced yogurt eater to help alleviate some of the decision-making process! :) GREAT recipe, looks delicious!

  3. Everytime I have made baked oatmeal it turns out weird, like, squidgy. Maybe I’m doing it wrong. I think this would make an ace combination in granola though- I am obsessed with granola at the moment. x

Leave a Reply

Your email address will not be published. Required fields are marked *

Post Navigation