Everybody’s got a “thing” or two. A thing for chocolate…or coffee…or peanut butter. All of these are my things. Oatmeal is one of my things, too. I love it for breakfast in a bowl, in granola and granola bars, or ground up and used in place of flour. And let’s not forget cookies. 😀 I cannot get enough of the stuff.
Last year I made my Apple Raisin Baked Oatmeal, and fell in love with oatmeal all over again. It was a revelation. I vowed to come up with another version, and I finally have. I wowed myself this time. I loved this Blueberry Morning Glory Baked Oatmeal so much, I almost licked the plate afterward. It’s definitely lick-the-plate good! The inspiration came from the blueberry morning glory muffins that I used to bake years ago. This baked oatmeal has all of the star ingredients from those muffins and then some. There’s grated apple and carrot, along with shredded coconut, pecans AND blueberries. I baked it all in coconut milk and maple syrup. This is a terrific way to start your day…EVERY day. 😉
This baked oatmeal is so creamy, which is due to the coconut milk. Coconut milk makes everything creamy. I use the low-fat version, so there’s no guilt here. It tastes rich, but it’s not fattening. Win! 🙂
There’s plenty of sweetness here without going overboard, either. There’s sweetness in the coconut milk, and I added just enough maple syrup and some sweetened shredded coconut. The grated apple gives this oatmeal more sweetness even still, and let’s not forget those blueberries. The blueberries got nice and sweet and syrupy on the bottom of the baking dish underneath that luscious oatmeal. I was almost tricked into thinking I was eating some kind of oatmeal-blueberry cobbler or something. It was amazing!
I chose not to add the chopped pecans inside the oatmeal because in my opinion, nuts belong only on top where they can be nice and toasted as they bake. I also added blueberries and flaked coconut on top for texture and color. 🙂
This is a great breakfast that will last a couple of days, depending on how many people are eating it. It went fast here for sure! It’s a breakfast that almost seems like dessert, so it will appeal to people that may not care for oatmeal on a normal basis. This baked oatmeal blew me away. There are many more versions of this wholesome, delicious breakfast on the horizon. 😀
- 2 cups old fashioned rolled oats
- ⅔ cup sweetened shredded coconut, plus more for the top
- ½ cup peeled and grated apple (about 1 medium)
- ¼ cup peeled and grated carrot (about 1 medium)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups low fat coconut milk
- ⅓ cup pure maple syrup
- 1 egg
- 2 teaspoons pure vanilla extract
- 1½ cups fresh blueberries
- ¼ cup chopped pecans
- Preheat the oven to 375 degrees. Grease an 8x8" baking dish with cooking spray.
- In a medium bowl, combine the oats, coconut, apple, carrot, baking powder, cinnamon, and salt with a wooden spoon. Set aside.
- Whisk together the coconut milk, maple syrup, egg, and vanilla in a small bowl. Set aside.
- Arrange ⅔ of the blueberries along the bottom of the baking dish. Pour the oat mixture over the top of the blueberries evenly. Pour the coconut milk mixture over the top of the oat mixture as evenly as possible. Rap the baking dish on the counter a couple of times to evenly distribute. Top the oatmeal with the pecans, remaining blueberries, and more coconut. Bake 30 minutes or until golden brown and set. Cool on a wire rack and serve.
Place plastic wrap over the baking dish and store leftovers in the refrigerator.
Adapted from Flavor the Moments' Apple Raisin Baked Oatmeal.