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.
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.
*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.