It’s Foodie Friday! There’s no easier make ahead breakfast than baked oatmeal! Equally perfect for a lazy weekend brunch or a grab and go weekday breakfast! This recipe features deliciously ripe and in season blueberries. Off season, frozen blueberries work just as well.
Blueberry Coconut Baked Oatmeal
2 C old fashioned oats
1 C roasted, chopped pecans
2/3 C unsweetend dried, flaked coconut
1 tsp baking powder
1 ½ tsp cinnamon
½ tsp salt
¾ C milk of choice (dairy, almond, coconut)
2 Tbsp melted coconut oil or butter
2 overripe bananas, mashed
2/3 C blueberries
3 Tbsp honey
Preheat oven to 375. In a large bowl, combine dry ingredients (everything through the salt) and mix well. In another bowl, combine all wet ingredients and mix well. Add to dry ingredients and combine. If you like to live life on the edge and dislike dishes, you can add the wet ingredients directly to the dry ingredients and no one will die.
Grease an 8×8” baking pan with coconut oil. Pour in oatmeal mixture and even out top. Bake for 35-45 minutes until lightly browned on top.Y
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