Some mornings call for more than just a grab-and-go banana or a rushed bowl of cereal. They ask for something warm. Comforting. A little sweet, a little wholesome. And that’s where Blueberry Coconut Baked Oatmeal walks in like a warm hug from your favorite person.
It’s simple to make, endlessly customizable, and just sweet enough to feel indulgent without giving you a sugar crash by 10 a.m. Plus, it’s got coconut—so obviously it tastes like sunshine.
Why You’ll Love This Recipe
Let’s break it down. This baked oatmeal is:
- ✅ Naturally sweetened (or easily adaptable to be)
- ✅ Great for meal prep — lasts all week
- ✅ Easy to reheat — microwave or oven
- ✅ Freezer-friendly
- ✅ Gluten-free and dairy-free (if you want)
- ✅ Packed with fiber, fruit, and texture
Basically, it’s the breakfast that keeps on giving.
What Is Baked Oatmeal, Exactly?
Think of baked oatmeal like a mash-up of an oat-based breakfast casserole and a soft breakfast bar. It’s more structured than stovetop oats, which means you can slice it, serve it, and even hold it in your hand. (If you’re impatient like me.)
It’s also a fantastic blank canvas. You can flavor it up, dress it down, or throw in whatever fruit, spice, or nut you have hanging around.
Key Ingredients and Why They Matter
Here’s what goes into this blueberry coconut version—and what each ingredient brings to the party:
| Ingredient | Why It’s Here |
|---|---|
| Rolled oats | The base—hearty, chewy, fiber-rich |
| Coconut milk | Creamy and fragrant—adds richness without dairy |
| Eggs (or flax eggs) | Helps bind the oats together |
| Maple syrup or honey | Natural sweetness, subtle flavor |
| Vanilla extract | Brings warmth and depth |
| Baking powder | Adds a little lift for texture |
| Shredded coconut | Toasty, chewy contrast and coconut flavor |
| Blueberries (fresh or frozen) | Juicy, sweet-tart fruit bursts |
| Cinnamon (optional) | Adds cozy warmth and complements blueberry + coconut |
| Salt | Balances the flavors |
Tip: Use full-fat canned coconut milk for richness, or light coconut milk for a fluffier bake.
How to Make Blueberry Coconut Baked Oatmeal
This is a mix-pour-bake situation—no fancy tools required.
🔹 Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a baking dish (8×8 or 9×9 works great) or line it with parchment paper.
🔹 Step 2: Mix the Dry Ingredients
In a large bowl, stir together:
- 2 cups rolled oats
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup shredded unsweetened coconut
Mix well to distribute everything evenly.
🔹 Step 3: Whisk the Wet Ingredients
In another bowl or large measuring cup, whisk together:
- 2 eggs (or flax eggs*)
- 1¾ cups coconut milk
- ⅓ cup maple syrup (or honey)
- 1 teaspoon vanilla extract
Flax egg = 1 tbsp ground flaxseed + 2.5 tbsp water per egg; let sit 5 min.
🔹 Step 4: Combine and Fold
Pour the wet ingredients into the dry and stir until fully combined. Gently fold in:
- 1 cup blueberries
If using frozen berries, toss them in a bit of flour before adding to prevent bleeding.
🔹 Step 5: Bake
Pour the mixture into your prepared baking dish. Optionally sprinkle a few more blueberries or coconut flakes on top.
Bake for 35–40 minutes or until the top is golden and the center is set. A toothpick should come out mostly clean.
🔹 Step 6: Cool and Slice
Let the oatmeal cool for at least 10–15 minutes before slicing. It firms up as it cools and slices better that way.
How to Serve It
This baked oatmeal can be served warm, cold, or room temp. It’s great straight from the fridge or reheated with a splash of milk.
Serving ideas:
| Style | How to Serve It |
|---|---|
| Classic and warm | Drizzle with warm almond or coconut milk |
| Yogurt parfait-style | Top with Greek yogurt and more blueberries |
| Dessert-y | Add a scoop of coconut whipped cream |
| Grab-and-go | Slice into bars and wrap for quick weekday breakfasts |
Add chopped nuts, a spoonful of nut butter, or a drizzle of tahini for a protein boost.
Variations to Try
This recipe is super forgiving and easy to tweak. Here are a few fun riffs:
| Variation | Swap or Add |
|---|---|
| Tropical twist | Add pineapple chunks and macadamia nuts |
| Berry medley | Use mixed berries instead of just blueberries |
| Chocolate coconut | Stir in mini chocolate chips |
| Banana blueberry | Add mashed ripe banana to the wet ingredients |
| Nutty flavor | Mix in sliced almonds, pecans, or walnuts |
Make it your own. You can’t go wrong.
Meal Prep & Storage Tips
This dish is a meal prep dream.
Store:
- In the fridge for up to 5 days
- In an airtight container to maintain freshness
Freeze:
- Cut into squares
- Wrap individually in parchment and foil
- Freeze for up to 2 months
- Reheat in the oven or microwave
This is perfect for those “what’s-for-breakfast” mornings.
Nutritional Snapshot (Per Serving – Approximate)
| Nutrient | Amount (per slice, based on 6 servings) |
|---|---|
| Calories | 285 cal |
| Protein | 6 g |
| Carbohydrates | 35 g |
| Fiber | 5 g |
| Sugar (natural) | 10 g |
| Fat | 13 g |
💡 You can lighten it up by using light coconut milk and reducing sweetener.
Common Questions, Answered
Can I use steel-cut oats?
Not in this recipe. Stick with rolled oats. Steel-cut won’t soften enough during baking.
Can I make this vegan?
Yes! Use flax eggs and maple syrup, and you’re good to go.
What if I don’t like coconut?
You can skip the shredded coconut and use another plant-based milk (like almond or oat). The flavor will change but still taste great.
Is it sweet enough without sugar?
It’s mildly sweet. You can adjust with more maple syrup, mashed banana, or leave it subtle and top with fruit.
Can I bake it in muffin tins?
Absolutely! Just reduce baking time to around 20–25 minutes and check with a toothpick.
Hosting Tip: Turn It Into a Brunch Casserole
If you’re hosting a crowd, this dish makes a stunning and hearty brunch centerpiece.
- Bake in a larger dish (9×13) and double the recipe
- Serve with coffee, fresh fruit, and optional toppings like chopped nuts, coconut flakes, and yogurt
- Keep warm in a low oven (200°F) if prepping ahead
It looks homey, smells amazing, and tastes like care in casserole form.
Final Thoughts
This Blueberry Coconut Baked Oatmeal isn’t just a healthy breakfast option—it’s a way to start your day feeling nourished, cozy, and just a little fancy. With juicy berries, creamy coconut, and the comfort of warm oats, it’s the kind of food that feels as good as it tastes.
Plus, it’s easy to whip up, easy to store, and easy to love. Whether you’re prepping breakfasts for the week, feeding the family, or just treating yourself to something wholesome and delicious—you can’t go wrong here.
Go ahead, grab a spoon (or your hands, we don’t judge). This one’s a keeper.
