Big Batch Breakfast: Blueberry Coconut Baked Oatmeal

Let’s face it, oatmeal can get pretty boring, but oats are so good for you – loaded with heart-healthy fiber and minerals. What to do?! Get baked. Err, get baking!

My baked oatmeal is super easy, cost-effective, and since it’s a big batch recipe you’ll be set for breakfast all week. Convenience – check! Taste – check! Healthy – check!

Plate of Blueberry Coconut Baked Oatmeal

Even if you don’t typically dig oatmeal, give this method a try. It changes the texture and fuses the flavors so you might just feel like you’re eating dessert, all the while you’re fueling yourself with clean energy for an active day. And best of all, there’s no added sugar so there’s no guilt with this breakfast decadence.

Go on, shake up your morning meal. It’s good to the last bite!


Blueberry Coconut Baked Oatmeal

Prep time: 10 mins Cook time: 40 mins Total time: 50 mins
Serves: 8 servings


  • 1/2 cup roasted, unsalted pecan pieces
  • 1/2 cup toasted, unweetened coconut flakes
  • 1/2 cup hulled hemp seeds
  • 1/4 cup chia seeds
  • 2 1/2 cups old-fashioned oats
  • 1 Tbs ground cinnamon
  • A pinch of fine-grain sea salt
  • 2 cups fresh blueberries (frozen will work too – just defrost and discard any liquid)
  • 2 1/2 cups unsweetened almond milk
  • 2 large eggs
  • 2 Tbs melted coconut oil
  • 1 tsp vanilla extract
  • Optional toppings for serving: plain yogurt, maple syrup or honey for drizzling, and/or more fresh fruit


  1. Preheat the oven to 375 degrees. Grease a 9×13-inch rectangular baking dish with butter or coconut oil.
  2. In a medium mixing bowl, combine the oats, nuts, coconut flakes, hemp seeds, chia seeds, cinnamon and salt. Whisk to combine.
  3. In a smaller mixing bowl, combine the almond milk, eggs, coconut oil and vanilla. Whisk until blended.
  4. Spread the berries evenly over the bottom of the baking dish then cover the fruit with the dry oat mixture. Drizzle the wet ingredients over the oats. Use a spatula in zig-zagging strokes across the surface of the wetted oats to smooth out the top and push any dry oats down.
  5. Bake for approximately 45 minutes, or until the top is golden (not burnt!). Remove your baked oatmeal from the oven and let it cool for a few minutes before cutting and serving.
  6. Serve with yogurt and a drizzle of honey for a more decadent and delicious breakfast experience!


  1. This recipe will keep well in the refrigerator for up to 7 days.
  2. Recipe adapted from Cookie & Kate.

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