I’m on vacation up in Big Bear, California right now and I’m the designated chef since I love cooking (obvi) and I’m the only one with “food issues”. While making the menu, I had one breakfast that was blank so I threw in an idea, and then researched recipes. Baked Oatmeal. It’s a challenge, because my FIL doesn’t like oatmeal, but after trying this one, he decided this was going into their regular breakfast rotation. Blueberries for the win! To be honest, I have the allrecipes.com app on my phone, and I simply did a search and looked through a bunch of recipes until I found one that looked good, and altered it to be dairy free and a little less in calories.
Coconut-Blueberry Baked Oatmeal
Preheat oven to 350 degrees F
Grease an 8 inch square or round casserole dish.
In a small mixing bowl, combine:
2 c. gluten free old fashioned oats
1 c. unsweetened finely shredded coconut
1/4 c. light brown sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
In another small mixing bowl, whisk together:
1 large egg, beaten
1 tsp vanilla extract
2 c. unsweetened (plain or vanilla) almond or coconut milk
3 Tbsp coconut oil, softened
In the baking dish, spread 3/4 c.- 1 c. fresh blueberries over the bottom.
Evenly distribute the dry oatmeal mixture on top of the blueberries.
Pour the milk mixture over the oatmeal.
If desired, sprinkle a small amount of brown sugar and cinnamon over the top, and/or more blueberries.
Bake for 40 minutes, let cool for 5 minutes before serving.
Yields about 6 servings.