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!
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.
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.
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
- 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
- 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.
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.
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!
Do you serve this warned or cold?
You can do either – I like it best warmed up but you can definitely eat it cold! 🙂
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! 🙂
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 🙂
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!
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 🙂
Absolutely devine! Been eating it the entire week for breakfast, thank you so much for this recipe!
I have shared it with many friends 🙂
Thank you SO much Nicole 🙂 That makes me so happy!
Very excited to bake this one. Would u happen to know the calories in this??
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.
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!
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! 🙂
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?
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 🙂
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!
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 🙂
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.
Thanks Yvonne! Yes this does make a good snack for the kids, it’s very easy to slice up into snack portions!
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 !
Thank you so much, ChihYu! 🙂
I’ve cooked oatmeal with eggs, and they make it nice and creamy. Baking it with blueberries and coconut is genius!
Thanks Cathy! I love making oatmeal with an egg in it too, that’s another favourite breakfast of mine 🙂
Karen @ Seasonal Cravings
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!
Ooh yes I think this would be super yummy with blackberries, especially if they’re picked fresh. What a treat!
Kari - Get Inspired Everyday!
This is so beautiful! It looks so perfect for company breakfasts because it’s nice and simple but looks incredible!
Exactly! Super easy to bake up for a crowd but it looks so damn pretty 🙂
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.
I’m so impressed with all the brilliant food you have been able to create while travelling though! You’re amazing 🙂
I can eat anything that has coconut in it. Love the post and the recipe.
Thank you Aish! 🙂
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
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!
Carol Little R.H. @studiobotanica
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!
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 🙂
Looks delicious! I bet my kids would love this for breakfast!
It is definitely a very kid friendly breakfast! Great with peanut butter on top too 🙂
My kids would adore this breakfast! And I’m loving it because it’s a nice deviation from our usual eggs, sausage, toast routine.
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!
I would love the texture of this with yogurt and milk over the top. How comforting!
Thanks Megan! I like to add extra milk on the top too, it’s so nice!
Yum, such a comforting breakfast. I love all the flavors in there and your photos are so pretty!
Thank you Jean! Yes this is such a comforting brekky, I love it in the winter 🙂
Emily @ Recipes to Nourish
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!
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.