Coconut Blueberry Baked Oatmeal Recipes

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

Ingredients

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

BLUEBERRY COCONUT BAKED OATMEAL

Blueberry Coconut Baked Oatmeal image

This baked oatmeal recipe is definitely for coconut lovers. The coconut, honey, pecans, raisins, blueberries, and vanilla bake together beautifully. The inside of the oatmeal is tender and while the outside is golden brown, the slightest bit crisp, and deep in caramel flavor.

Provided by Sandy

Categories Breakfast

Time 50m

Number Of Ingredients 12

Ingredients

1 c toasted pecans (roughly chopped)
2 c rolled oats (toasted (toasting optional))
¾ tsp baking powder
½ tsp kosher salt
2 c whole milk (warmed)
½ c raisins (soaked)
1 c frozen or fresh blueberries (plus more to garnish)
¼ c honey (plus more for serving)
2 tsp vanilla
2 eggs
2 Tbsp coconut oil (melted)
¾ c shredded coconut (toasted, plus 1 Tbsp for top)

Steps:

In a medium skillet, toast the oats over medium heat, until fragrant and lightly golden; 2-4 minutes. Stir constantly to avoid burning. Set aside.
Preheat oven to 375 degrees and grease an 8x8 baking dish with 1 Tbsp of coconut oil. Set aside.
In a large mixing bowl, combine 3/4 c pecans, the oats, baking powder, salt, and 3/4 c toasted coconut.
In a separate bowl, combine the warmed milk and honey. Stir until honey has dissolved, then add the eggs, 1 Tbsp coconut oil, and vanilla.
Spread the remaining oil into the bottom of an 8x8 baking dish, then spread the plumped raisins and blueberries. Pour the wet ingredients into the dry and mix until just combined. Pour the oat mixture over the berries and raisins and bake for 35-40 minutes, or until the oats are set and the top and edges are golden.
Remove from the oven, garnish with remaining pecans, toasted coconut, blueberries, and a drizzle of honey, and serve hot.

COCONUT AND OATMEAL DROP COOKIES

Coconut and Oatmeal Drop Cookies image

Provided by Food Network

Time 15m

Yield 48 servings

Number Of Ingredients 11

Ingredients

1 cup (2 sticks) butter
1 cup granulated sugar
1 cup packed light brown sugar
2 eggs
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. baking soda
2 cups all-purpose flour
2-1/2 cups shredded coconut
1 cup chopped walnuts or pecans
2 cups old-fashioned oatmeal

Steps:

Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal.
Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.

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