Somewhere between a virtuous breakfast and a dessert, this Blueberry Coconut Baked Oatmeal is creamy, nutty, and perfectly sweet, thanks to coconut milk and a healthy dose of maple syrup. The toasted coconut flakes and slivered almonds on top add a really nice crunch – a welcome addition to anyone who’s ever pushed oatmeal around in a bowl and declared it “mushy.” On a chilly morning, there is no more comforting breakfast than a big cup of coffee and a heap of baked oatmeal, fresh from the oven and drizzled generously with maple syrup. And the smell of cinnamon wafting through the house is a total bonus.
Preheat the oven to 350 degrees. Generously grease an 8x8x2 inch square baking pan with butter or coconut oil.
In a medium (10-inch) sauté pan, toast the almonds and coconut over medium-low heat, stirring occasionally, until the coconut begins to brown. Begin stirring almost constantly and continue to cook until the coconut is golden brown (about 10 minutes total.) Off the heat, stir in 1 tablespoon of maple syrup and 1/8 teaspoon salt. Transfer to a small bowl and set aside to cool.
Meanwhile, in a small bowl, combine the oats, baking powder, cinnamon, and ¾ teaspoon salt. In a large bowl, combine the coconut milk, egg, vanilla, water, and maple syrup. Whisk vigorously until thoroughly smooth.
Add the dry ingredients to the wet ingredients and stir until combined. Gently stir in the blueberries, pour into the prepared pan, and top with the almond and coconut mixture. Bake for 35-45 minutes, until cooked through. Let the oatmeal cool for 5 minutes, and serve in squares or scoops with additional maple syrup on the side
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