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baked oatmeal recipe

Baked Oatmeal Recipe with Blueberries and Coconut

Amy Palanjian
This recipe is adapted from Brown Eggs and Jam Jars: Family Recipes from the Kitchen of Simple Bites. You can use either fresh or frozen berries in this.
5 from 4 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 6
Calories 282 kcal


  • 1 teaspoon coconut oil
  • 2 medium eggs
  • 5 ounces canned coconut milk
  • 1/3 cup honey (warmed slightly)
  • 1/2 teaspoon pure vanilla extract
  • 2 cups water
  • 1 cup steel-cut oats
  • 1/4 cup shredded unsweetened coconut
  • 1/4 teaspoon salt
  • 1 cup blueberries


  • THE NIGHT BEFORE: Generously grease a 3-quart casserole or 9-inch square baking dish with coconut oil. In a medium bowl, whisk together the eggs, coconut milk, honey, and vanilla until smooth. Add 2 cups water, the steel-cut oats, and salt. Mix well.
  • Pour mixture into the prepared dish, press the berries gently on top, and cover with plastic wrap. Refrigerate overnight.
  • In the morning, preheat oven to 350 degrees F. Remove plastic wrap and bake for 35 to 40 minutes or until set in the middle.
  • Drizzle with a little extra honey and sprinkle with coconut. Serve hot with additional milk if you like.


  • Leftovers can be stored, covered, in the fridge for 3-5 days. Serve cold or reheat as desired.
  • You can use maple syrup instead of honey if you prefer.
  • Use 1 1/2 cups rolled up in place of the steel cut oats if you'd like.
  • Use fresh or frozen blueberries.
  • Use canned coconut milk, not the kind sold in the dairy aisle for best flavor.
  • You can swap in regular milk or another nondairy milk if you prefer.


Calories: 282kcalCarbohydrates: 39gProtein: 7gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 55mgSodium: 128mgPotassium: 133mgFiber: 5gSugar: 19gVitamin A: 93IUVitamin C: 3mgCalcium: 31mgIron: 2mg
Keyword baked oatmeal, blueberryoatmeal
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