I need easy, healthy go-to breakfasts for my busy weeks. If I’m not prepared, I find myself nabbing breakfast at Starbucks or other coffee shops which is fine but not the healthiest and expensive as well. Alternatively, many of my clients end up skipping breakfast altogether which can set you up for a crabby morning and ravenous afternoon. If you have a few minutes to prep on the weekend, you can so easily put together an oatmeal bake that will last your whole coming week. Some people don’t like overnight oats and others may not have time to prepare oatmeal hot in the morning so this recipe for the Easiest Blueberry Coconut Oatmeal Bake alleviates a lot of pressure from busy work or school days. Best of all? It freezes perfectly so yu can portion it out and remove a piece at a time. You’ll find yourself wanting to make a double batch..
Oats are an important part of the diet because they are rich in nutrients and the type of fiber that helps lower cholesterol. That’s right – you can actually lower your cholesterol with the foods you eat. Foods that are high in fiber – fruits, veggies, whole grains and beans/lentils contain a unique structure that literally grabs onto those cholesterol molecules and takes them out of the body through the digestive tract. This is one reason I don’t recommend cutting out these types of foods. They’re super helpful to us!
Because of their high fiber content, oats also help keep you full for hours. That’s a major complaint I get from clients; they feel hungry again after an hour of eating. The key is eating a balanced breakfast. I love this recipe because it contains fat and protein in addition to all the fiber so you’ll stay full long. term. Want to boost it even further? Heat it up and serve it with some delicious, low sugar yogurt. You could even enjoy this as a snack, pre-or post workout or for a quick, healthy lunch if you wanted.
Making my Easiest Blueberry Coconut Oatmeal Bake
This recipe is your weekly breakfast prep dream. It’s adaptable and versatile so you can change it up to suit your preferences (details on this below) and it’s super quick and easy; this took me about 10 minutes to prepare and 30 minutes to bake. What I love about it is that it uses pantry essentials. I’ve been spending more time at home lately and so keeping things on-hand so I’m not constantly running to the store is important for my balance. Oats keep for a long time in your pantry. So do other add-ins like nuts, chia seeds and coconut. Coconut oil and sweeteners are great to keep on hand to use when needed.
When you get started with this recipe, preheat your oven and prep a square baking dish with coconut spray oil or just regular coconut oil, smeared on with a paper towel. In a large mixing bowl, blend the wet ingredients together and then add in the spices. When you’re ready, mix in your oats and blueberries and blend them gently with a wooden spoon to coat the mixture.
Make sure that you use regular, old fashioned rolled oats. Quick-cooking oats just don’t have the same hearty texture and steel cut oats will take a long time to cook and won’t have the same consistency. Regular, old oats are your best bet here. Plus you can use them in other recipes like cookies, bean burgers or overnight oat recipes like my Lemon Curd Overnight Oats.
Substitution and Alternatives
I used some simple sugar in this recipe and I kept it really minimal at 1/4 cup. You have several options here. You could do brown sugar instead of white or you could do a liquid sweetener like maple syrup or agave or even honey if you don’t need it to be vegan.
You could also use a different type of berry! I used frozen blueberries but you could easily use fresh or dried. Keep in mind that many dried fruits – especially tart ones like cranberries – have added sugar on them. You could definitely use fresh, frozen or dried cherries (halved if fresh) or even other types of chopped fruit like apples or pears, dates, raisins or apricots.
I used coconut milk in this recipe. If you use regular coconut milk, it tastes wonderful but it is really high in saturated fat. Lite coconut milk keeps the flavor but reduces the fat. If you want to go a different direction, you can absolutely use regular dairy milk (whichever fat percentage you want), or unsweetened almond, soy or oat. Mix it up to use whatever you have on hand. All of them have similar cooking properties.
I hope you enjoy this one if you try it! If you need other simple, healthy breakfasts, check out my Cranberry Almond Chia Granola, Honey-kissed Autumn Cherry Breakfast Quinoa, or Green Iced Tea Breakfast Power Smoothie. Let me know if you try it how it turns out or if you have any adaptations you like to add to your oats!
Easiest Blueberry Coconut Oatmeal Bake
- 1 egg
- 13.5 oz can reduced fat/lite coconut milk
- 1/4 cup sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon sea salt
- 3 cups old-fashioned rolled oats
- 1 cup fresh or frozen blueberries
- Optional add-ins almonds, shredded coconut, extra blueberries
- Preheat oven to 375 degrees and mist an 8x8 square glass baking dish with cooking spray (I used coconut oil spray!). In a mixing bowl, beat egg then add coconut milk, sugar, vanilla, cinnamon, cardamom and salt. Stir in oats, blueberries and (optional add ins if using) and mix well to combine. Spread oatmeal mixture in prepared baking dish and bake for 30-40 minutes until top is a light toasty brown.
Ginger Hultin,MS, RD, CSO
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