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Coconut Blueberry Baked Oats

July 8, 2018 by Monique 46 Comments

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Ace your morning with these coconut blueberry baked oats! A filling healthy breakfast made with wholegrain oats, shredded coconut and studded with juicy blueberries. It all gets baked into a delicious breakfast slice using eggs and your favourite milk. Thank you to Australian Eggs for sponsoring this brekky delight!

coconut blueberry baked oats with Greek yoghurt dish and serving bowl

As much as I love the summertime… aren’t winter breakfasts just THE BEST! It’s such a wonderful time of year to snuggle into a cafe, or into your lounge, and enjoy a warming meal. There are so many delicious options. And I think these coconut blueberry baked oats are definitely one you need to try!

It’s hard to go wrong with a classic bowl of porridge made with rolled oats and stacked with all of the toppings, but sometimes you just don’t have time. I get like this during the week, when I need to just grab something and rush out the door to work or uni. But no matter how busy it gets I really don’t like to skip breakfast.

That’s where these coconut blueberry baked oats come in. This gorgeously healthy breakfast is perfect to make in advance – you’ll get at least four serves out of this recipe and it keeps well in the fridge. The combination of blueberries and coconut never gets old for me – they’re just so sweet and delicious that you hardly need to add any extra sweetener.

coconut blueberry baked oats in square baking dish
coconut blueberry baked oats in white square baking dish

This breakfast has everything you need baked into one dish. High-fibre, wholegrain rolled oats, sweet shredded coconut, berries and toasted walnuts make up the base. And rather than just bake it with milk, I’ve added the goodness of Australian Eggs for extra protein, so this is going to keep you full and satisfied. They make this oaty bake so much richer and more flavoursome too. A combination of eggs and oats is like getting all the best things about breakfast in one – there’s more than one way you can enjoy your eggs at breakfast!

These coconut blueberry baked oats come out like a slice, so it’s easy to cut into portions for a convenient grab-and-go breakfast. You can eat it hot or cold. I love it with a dollop of yoghurt and a drizzle of honey. If you’re heating it up (microwave is easiest), you can actually pour a little extra milk over the top, to make it softer and a little bit more like porridge.

coconut blueberry baked oats in white baking dish, plus serving bowl

I’ve also got some substitution/swap ideas to vary this recipe if you like:

  • Swap the blueberries to raspberries or strawberries
  • Thoroughly mash up 1 large overripe banana and use this to sweeten instead of the honey listed in the recipe
  • Swap the walnuts for pecans, or for a nut free version, sprinkle in a generous handful of pumpkin seeds (no need to toast them)

However you end up making it, these coconut blueberry baked oats guarantee you an easy breezy, healthy breakfast for a few days. It only takes a few minutes to organise the ingredients before you just chuck everything in the oven to bake! Mornings sorted.

If you make this recipe, let me know! Take a snap and tag @moniquecormacknutrition on Instagram, or leave me a comment below 🙂

coconut blueberry baked oats in white baking dish, plus serving bowl
coconut blueberry baked oats with Greek yoghurt dish and serving bowl

Coconut Blueberry Baked Oats

Ace your morning with these coconut blueberry baked oats! A filling healthy breakfast made with wholegrain oats, shredded coconut and studded with juicy blueberries. It all gets baked into a delicious breakfast slice using eggs and your favourite milk. 
5 from 19 votes
Print Pin Rate
Course: Breakfast
Cuisine: dairy free, gluten free, vegetarian
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes minutes
Servings: 6 serves
Calories: 391kcal

Ingredients

  • 2 cups rolled oats – 180 grams
  • 1/2 cup shredded coconut firmly packed
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup walnuts
  • 1 and 1/2 cups blueberries fresh or frozen – I usually use frozen
  • 3 eggs
  • 440 mL milk of choice (about 1 and 3/4 cups)
  • 3-4 tbsp honey or brown rice syrup or maple syrup
  • 2 tsp vanilla extract
  • 2 tbsp melted butter or coconut oil plus a little extra for greasing baking dish

Instructions

  • Preheat oven to 180 C. Roughly break up the walnuts into halves and spread out on a small tray. Toast for about 6 minutes or until lightly golden, then set aside to cool.
  • Combine oats, coconut, cinnamon, ginger, baking powder and salt in a large bowl.
  • In a separate bowl, whisk together the eggs, milk, honey (or other liquid sweetener), vanilla and melted butter/coconut oil.
  • Take a baking dish (I used a 24.5cm square baking dish) and lightly grease the sides with a dash of butter or oil. Scatter in half of the oat mixture and spread evenly across the base. Then layer in about a cup of the blueberries, followed by the rest of the oat mixture, walnuts and finally the remaining blueberries.
  • Carefully pour the liquid mixture over the dish, making sure it distributes evenly and settles into the dry ingredients. You can shake the dish gently to help the liquid sink in.
  • Bake the mixture for approximately 45 minutes, or until the centre of the bake feels firm and the top is a deep golden brown and slightly crispy.
  • To slice and store, allow the bake to cool to room temperature (it will set and slice easier if you allow to cool first), then cut into pieces and store in an airtight container in the fridge. It should last up to five days.

Notes

*You can use any milk you like in this recipe. I usually make it with coconut-rice milk (e.g. Coco Quench brand, if you live in Australia), or almond milk, but you can use dairy milk or another plant-based milk too. 
*The honey (or other liquid sweetener) is optional. You can make this sugar free and just leave it out, or perhaps just drizzle over some honey when you’re serving it.
*To keep this nut free, simply omit the walnuts or use pumpkin seeds instead. There is no need to toast the pumpkin seeds before you use them, you can just sprinkle them in before baking.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

Nutrition

Calories: 391kcal (20%) | Carbohydrates: 38g (13%) | Protein: 10g (20%) | Fat: 24g (37%) | Saturated Fat: 10g (63%) | Cholesterol: 82mg (27%) | Sodium: 311mg (14%) | Potassium: 263mg (8%) | Fiber: 6g (25%) | Sugar: 14g (16%) | Vitamin A: 139IU (3%) | Vitamin C: 4mg (5%) | Calcium: 182mg (18%) | Iron: 3mg (17%)
Coconut Blueberry Baked Oats - recipe by Nourish Every Day
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Filed Under: Breakfast, Recipe

Reader Interactions

Comments

  1. Stephanie

    March 5, 2021 at 5:05 am

    5 stars
    Love this- delicious for breakfast and for a snack anytime of day! I’ve added grated carrot before now too to change it up. Great to give the kids as a nutritious snack.

    Reply
    • Monique

      March 15, 2021 at 3:32 pm

      Thank you for taking the time to leave positive feedback Stephanie, it’s really appreciated 🙂 I often add grated carrot or zucchini to my oatmeal bakes too, perfect for the kids isn’t it!

      Reply
  2. Christina

    July 19, 2020 at 2:41 pm

    Do you serve this warned or cold?

    Reply
    • Monique

      July 22, 2020 at 10:36 pm

      You can do either – I like it best warmed up but you can definitely eat it cold! 🙂

      Reply
  3. Amy

    September 8, 2019 at 9:19 pm

    5 stars
    This has been a go to recipe for breakfast prep rotation now! I’ve made this recipe multiple times with raspberries and blueberries. It’s so simple to make, easy to portion and super tasty! Perfect replacement for overnight oats. I’ve been asked by work mates what it was as it looks so yummy so have recommended this recipe to them too. Thank you so much for this recipe! It’s a gem! 🙂

    Reply
    • Monique

      September 26, 2019 at 1:10 pm

      Hi Amy, thank you so much for this wonderfully kind message! I really appreciate you taking the time to leave feedback and I’m so flattered you’ve recommended the recipe, thank you 🙂

      Reply
  4. Julia

    May 23, 2019 at 11:37 pm

    5 stars
    It’s very easy and quick to make, and absolutely divine! I don’t like blueberries so I substituted with a lemon. The taste is just amazing. Can’t wait to make another batch! Thank you for this amazing recipe it made my week!

    Reply
    • Monique

      July 5, 2019 at 2:51 am

      Thank you for this wonderful feedback Julia! Really appreciate it. I’m glad to hear you were able to adjust the recipe to suit your taste preference 🙂

      Reply
  5. Nicole Vrede

    April 11, 2019 at 8:26 pm

    5 stars
    Absolutely devine! Been eating it the entire week for breakfast, thank you so much for this recipe!

    I have shared it with many friends 🙂

    Reply
    • Monique

      April 29, 2019 at 11:42 am

      Thank you SO much Nicole 🙂 That makes me so happy!

      Reply
    • Clara

      November 17, 2020 at 6:50 pm

      Very excited to bake this one. Would u happen to know the calories in this??

      Reply
      • Monique

        November 18, 2020 at 3:22 pm

        Hi Clara, I have just updated the recipe for you with the nutritional information. I have now installed a nutrition calculator on the blog 🙂 It’s not 100% accurate as it has to estimate certain things like “milk” (as there are so many types of milk you could use!) but it’s pretty good.

        Reply
  6. Pauline

    November 15, 2018 at 12:38 am

    5 stars
    Thank you for this recipe Monique, I just made my first batch last night for our breakfast this morning and it was a hit! Both husband and 2 and half year old devoured it and a friend came for tea and a chat this morning and thought it was scromptious!!
    I made mine using pumpkin seeds instead of walnuts and it looked wonderful with the colour of the blueberries. I also added sliced up banana with the first layer of blueberries (instead of the full amount of honey) and it tasted delicious together.
    Thank you thank you thank you all the way from Ireland. You saved me from our boring porridge days!

    Reply
    • Monique

      December 4, 2018 at 11:28 am

      Thank you so much for your lovely detailed feedback Pauline! I love pumpkin seeds on just about everything so I will have to try them in the baked oats myself. The banana is also a great idea for adding sweetness. I’m so happy to hear this was enjoyed by all! 🙂

      Reply
  7. Anita

    August 6, 2018 at 10:43 pm

    5 stars
    This looks fantastic. I’m unable to have egg whites, do you think incorporating the yolks with additional milk (of choice) or water could still work?

    Reply
    • Monique

      August 10, 2018 at 2:39 pm

      Hi Anita, yes I think you could still make this with egg yolks and milk – you could also just swap the eggs to a mashed banana or two and reduce the amount of sweetener (as the bananas will add sweetness). I find mashed banana tends to help “glue” things together much like the eggs would 🙂

      Reply
  8. Jessica

    July 29, 2018 at 9:55 am

    Would it be possible to substitute steel cut oats? Maybe if prepared so it soaks overnight then put in the oven in the morning? I don’t have other oats on hand and I want to try this!

    Reply
    • Monique

      August 3, 2018 at 2:45 pm

      Hi Jessica, I haven’t tried this one with steel cut oats I’s sorry. If you soak them beforehand they may become soft enough, but I can’t give you a guarantee that the ratio of liquid to oats will be the same as for rolled oats. If you do try it let me know how it turns out, as I love steel cut oats 🙂

      Reply
  9. Yvonne

    July 14, 2018 at 10:24 pm

    5 stars
    Baked oatmeal is so delicious and yours looks so good with those blueberries. Not only would it be nice for breakfast but my kids eat it as snacks too.

    Reply
    • Monique

      July 16, 2018 at 11:34 am

      Thanks Yvonne! Yes this does make a good snack for the kids, it’s very easy to slice up into snack portions!

      Reply
  10. ChihYu

    July 14, 2018 at 12:24 pm

    5 stars
    What a lovely healthy breakfast as well as snacks. I also love how simple it is to make with all real food ingredients. Thanks for sharing !

    Reply
    • Monique

      July 16, 2018 at 11:35 am

      Thank you so much, ChihYu! 🙂

      Reply
  11. Cathy

    July 14, 2018 at 12:18 pm

    5 stars
    I’ve cooked oatmeal with eggs, and they make it nice and creamy. Baking it with blueberries and coconut is genius!

    Reply
    • Monique

      July 16, 2018 at 11:36 am

      Thanks Cathy! I love making oatmeal with an egg in it too, that’s another favourite breakfast of mine 🙂

      Reply
  12. Karen @ Seasonal Cravings

    July 12, 2018 at 7:23 pm

    5 stars
    This looks like dessert for breakfast but healthier. What a great way to use those freshly picked berries. We have a ton of fresh blackberries and I’ll bet we could easily swap those in!

    Reply
    • Monique

      July 16, 2018 at 11:42 am

      Ooh yes I think this would be super yummy with blackberries, especially if they’re picked fresh. What a treat!

      Reply
  13. Kari - Get Inspired Everyday!

    July 12, 2018 at 12:15 am

    5 stars
    This is so beautiful! It looks so perfect for company breakfasts because it’s nice and simple but looks incredible!

    Reply
    • Monique

      July 12, 2018 at 4:26 pm

      Exactly! Super easy to bake up for a crowd but it looks so damn pretty 🙂

      Reply
  14. Irena Macri

    July 11, 2018 at 9:46 pm

    5 stars
    I’ve been missing my oven so much while travelling and this recipe just made me long for it even more. This would be such a lovely dessert or breakfast, can’t wait to make it for my friends one day.

    Reply
    • Monique

      July 12, 2018 at 4:21 pm

      I’m so impressed with all the brilliant food you have been able to create while travelling though! You’re amazing 🙂

      Reply
  15. Aish Padihari

    July 11, 2018 at 2:14 pm

    I can eat anything that has coconut in it. Love the post and the recipe.

    Reply
    • Monique

      July 12, 2018 at 4:07 pm

      Thank you Aish! 🙂

      Reply
  16. yang

    July 11, 2018 at 9:08 am

    5 stars
    Your recipe photos always make me drool! I like that your baked oats is low sugar.. and those coconut and blueberries, what a way to go! <3

    Reply
    • Monique

      July 12, 2018 at 4:06 pm

      Thank you so much Yang 🙂 I found I really didn’t need much sweetener in this recipe, I see a lot of baked oats with brown sugar but I think it wouldn’t taste like a real breakfast then… too sweet. Coconut and berries is the way to go!

      Reply
  17. Carol Little R.H. @studiobotanica

    July 11, 2018 at 5:20 am

    5 stars
    Ultimate comfort breakfast + oats are amazing for nourishing our ‘frayed nerves’!
    Fabulous nervous system food. The entire recipe is packed with healing goodness! Love it!!
    Thanks for sharing!

    Reply
    • Monique

      July 12, 2018 at 4:05 pm

      Thank you so much Carol! A naturopath I know always talks about oats being very good for the nervous system too! I think they are very soothing 🙂

      Reply
  18. Raia Todd

    July 11, 2018 at 3:35 am

    5 stars
    Looks delicious! I bet my kids would love this for breakfast!

    Reply
    • Monique

      July 12, 2018 at 4:05 pm

      It is definitely a very kid friendly breakfast! Great with peanut butter on top too 🙂

      Reply
  19. Lindsey Dietz

    July 11, 2018 at 12:20 am

    5 stars
    My kids would adore this breakfast! And I’m loving it because it’s a nice deviation from our usual eggs, sausage, toast routine.

    Reply
    • Monique

      July 12, 2018 at 2:23 pm

      It is a nice breakfast for little ones – nourishing, sweet and very easy to cut into cute little pieces! Haha although eggs, sausage and toast is damn good too!

      Reply
  20. Megan Stevens

    July 10, 2018 at 10:46 pm

    5 stars
    I would love the texture of this with yogurt and milk over the top. How comforting!

    Reply
    • Monique

      July 12, 2018 at 2:22 pm

      Thanks Megan! I like to add extra milk on the top too, it’s so nice!

      Reply
  21. Jean

    July 10, 2018 at 11:54 am

    5 stars
    Yum, such a comforting breakfast. I love all the flavors in there and your photos are so pretty!

    Reply
    • Monique

      July 12, 2018 at 2:22 pm

      Thank you Jean! Yes this is such a comforting brekky, I love it in the winter 🙂

      Reply
  22. Emily @ Recipes to Nourish

    July 10, 2018 at 9:54 am

    5 stars
    This is so pretty! Who wouldn’t want to enjoy this for breakfast or a snack?! Baked oats have always been a favorite of mine. I love your version with the blueberries!

    Reply
    • Monique

      July 12, 2018 at 2:20 pm

      Thank you so much Emily 🙂 I have always loved baked oats too, about time I got this recipe on the blog! The blueberries make it so deliciously sweet.

      Reply
5 from 19 votes

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Monique Cormack

I'm Monique, an accredited clinical nutritionist and creator of Nourish Everyday. I share my favourite healthy recipes on this blog! When I'm not blogging I work as an expert fertility and pregnancy nutritionist.

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