Soaked Blueberry Coconut Oatmeal Bake Recipes

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COCONUT-BLUEBERRY BAKED OATMEAL



Coconut-Blueberry Baked Oatmeal image

Baked oatmeal. Try with any fruit, such as apples, pears, or cherries.

Provided by OlliesMom

Categories     Breakfast and Brunch     Cereals     Oatmeal Recipes

Time 55m

Yield 5

Number Of Ingredients 11

2 cups rolled oats
1 cup unsweetened flaked coconut
¼ cup light brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
2 cups skim milk
1 large egg, beaten
3 tablespoons coconut oil, softened
1 teaspoon vanilla extract
1 ½ cups blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  • Mix oats, coconut flakes, brown sugar, baking powder, cinnamon, and salt in a bowl. Whisk milk, egg, coconut oil, and vanilla extract together in a separate bowl.
  • Arrange about 2/3 the blueberries into the bottom of the prepared baking dish. Spread the oat mixture over the blueberries. Pour milk mixture over the oats and berries. Sprinkle remaining blueberries evenly over the dish.
  • Bake in preheated oven until golden on top and the oatmeal is set, about 40 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 421.6 calories, Carbohydrate 45.4 g, Cholesterol 39.2 mg, Fat 23.7 g, Fiber 7.6 g, Protein 10.5 g, SaturatedFat 18.9 g, Sodium 396.6 mg, Sugar 18.1 g

SOAKED BLUEBERRY COCONUT OATMEAL BAKE



Soaked Blueberry Coconut Oatmeal Bake image

This delicious baked oatmeal is started the day or night before and finished in the morning. It takes a step of extra planning but the reward is better digestion and nutrient absorption. My personal preference is to soak with buckwheat groats and yogurt with no sweetener. I serve it with a large pat of grass-fed butter. Enjoy!

Provided by Jillian Chamberlain

Categories     Breakfast and Brunch     Cereals     Oatmeal Recipes

Time 8h40m

Yield 6

Number Of Ingredients 13

2 cups steel-cut oats
¼ cup plain yogurt
3 ½ tablespoons buckwheat flour
water to cover
1 cup unsweetened finely shredded coconut
3 eggs
¼ cup softened butter
2 tablespoons maple syrup
1 tablespoon ground cinnamon, or to taste
1 teaspoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt
1 cup blueberries

Steps:

  • Combine oats, yogurt, and buckwheat flour in a bowl; pour in enough water to cover. Refrigerate oats mixture, 8 to 24 hours.
  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
  • Drain water from oats mixture and transfer oat mixture to a bowl. Add coconut, eggs, butter, maple syrup, cinnamon, baking powder, vanilla extract, and salt and mix well; fold in blueberries. Spread mixture into the prepared baking dish.
  • Bake in the preheated oven until cooked through, 25 to 30 minutes.

Nutrition Facts : Calories 463.6 calories, Carbohydrate 52.9 g, Cholesterol 113.9 mg, Fat 23.9 g, Fiber 9.5 g, Protein 12.3 g, SaturatedFat 15.3 g, Sodium 380.1 mg, Sugar 10 g

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