Blueberry Coconut Baked Oatmeal

Serves 6-8

2 cups rolled oats

1 cup coconut flakes (sweetened or unsweetened)

1/4 cup light brown sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 cups milk (Almond or Coconut milk work)

1 large egg

3 tablespoons coconut oil, melted and cooled slightly

1 teaspoon vanilla extract

1 1/2 cups blueberries (fresh or frozen) 

Preheat the oven to 350ºF.

Butter a two quart capacity baking dish and set aside.

In a medium bowl, mix together the oats, coconut, brown sugar, salt, and cinnamon.

In a large liquid measuring cup, measure 2 cups milk; Add egg, coconut oil and vanilla to milk. Whisk until combined. Arrange two-thirds of the blueberries on the bottom of the prepared baking dish.

Pour the milk mixture into the oat mixture and combine gently. Pour milk and oat mixture into the prepared dish. Sprinkle the remaining blueberries on top of the oats.

Bake for 40 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes and serve warm.

Printable Copy HERE

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