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Coconut-Blueberry Baked Oatmeal

28 Jun

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.

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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.

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Posted by on June 28, 2014 in Breakfast

 

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