We have been on a major oatmeal kick lately and that makes this mama happy. Oatmeal can be healthy, filling and different every day. Plus, most baked options make a large amount so that means cook breakfast once and have several meals done for the week.
When I was looking for something to make for breakfast for the first day of school, this peaches and cream oatmeal from How Sweet It Is just popped into my inbox and I knew it would be a big hit. Noah agreed so we went for it and absolutely loved it. It incorporated peach jam into the oatmeal before it’s baked, creating a flavorful, creamy baked oatmeal. We loved this trick and as we sat at breakfast that morning eating it, we started brainstorming all the different flavor options we could create using the base recipe. We ultimately decided on trying it with blueberry jam, blueberries and to kick up the flavor and texture, coconut.
This Blueberry Coconut Baked Oatmeal is a new favorite and staple in our house. The blueberry jam in the oatmeal lends some extra sweetness along with the coconut. I decided to use coconut sugar instead of brown sugar to make it a healthier way to start the day and continue with the coconut theme. If you don’t have or don’t want to buy coconut sugar, feel free to replace it with the same amount of brown sugar.
Let me tell you, the corners are the best part. They get browned and extra nutty from the butter. Save them for yourself, the kids won’t appreciate them. This is coming from the person that always wants the middle piece of everything.
I have done a lot better about having “fancier” breakfasts for the kids this school year and this recipe has been a major reason. The night before I mix up the dry ingredients and store them at room temperature in an airtight container. I also whisk together the wet ingredients and store them in the fridge overnight. When I get up in the morning I melt the butter in the pan as the oven preheats, give the wet mixture a quick whisk then incorporate it into the dry ingredients. When the oven is ready, toss it together lightly with the butter in the pan and in it goes. It takes a good 30 minutes for my coffee to kick in and make me a functioning adult so doing these things ahead of time really helps me in the morning and it means the kids don’t have to have yogurt for the 5th day in a row.
Make this yummy Blueberry Coconut Baked Oatmeal and let me know what you think. Then think about what kind of combinations you like and create something new. Use your imagination. Think seasonally. And most importantly, report back to me!
- 1/4 cup unsalted butter
- 3 cups old-fashioned rolled oats
- 1/2 cup coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened coconut
- 1 cup whole milk
- 2 large eggs
- 1/2 cup blueberry jam
- 1 tablespoon vanilla extract
- 1/2 cup fresh blueberries (or thawed frozen blueberries)
- 1/4 cup unsweetened coconut
- Preheat oven to 350 degrees F. In a large bowl, stir together the oats, coconut sugar, baking powder, salt and unsweetened coconut.
- In another bowl, whisk together milk, eggs, blueberry jam and vanilla. Pour into dry ingredients and stir until combined.
- Add butter to an 8x8 pan and put in the oven until the butter melts. Remove from the oven and pour oatmeal mixture into the pan. Stir the butter throughout, leaving a bit in the corners. Sprinkle with fresh blueberries and coconut.
- Place back in the oven and bake for 25 to 30 minutes until golden and set.