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Welcome to Lip-Smacking Food where I document my adventures in food and share my recipes. Enjoy! 

Blueberry Coconut Baked Oatmeal

Blueberry Coconut Baked Oatmeal

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If you’re in need of switching up your breakfast game, give this Blueberry Coconut Baked Oatmeal a go! It’s special while not being fussy, and can be mostly prepared the day before if desired.

I’ve always loved having oats in some form for my breakfast, whether they’re in porridge, granola or overnight oats. But baked oatmeal is a game changer! Packed with nuts, chia seeds and fresh fruit, this breakfast will keep you going and give you lots of energy to go about your day.

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I must admit, my first experience with baked oatmeal several years ago was not a good one! I found a recipe for strawberry rhubarb baked oatmeal and followed it exactly as written. Unfortunately, instead of the outside being delightfully toasted with a soft center, my baked oatmeal turned out to be a sloppy mess. There was way too much liquid and juice from the fruit, and I didn’t touch another baked oatmeal recipe for a long time after that! Fortunately, I decided to give it another go and got the consistency right.

This particular recipe is completely flexible with the fruit depending on the season or just your taste preferences. I used banana, strawberries and blueberries, but you can easily swap these for peaches, raspberries, blackberries, whatever you like.

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It’s also possible to make this vegan-friendly, just swap the regular milk for plant-based milk such as almond or soy milk. It doesn’t contain any eggs, instead it has ground flaxseed, which is high in omega-3 and rich in fiber.

The coconut flakes and chia seeds add healthy fats, and combined with the almonds, make this baked oatmeal so crispy and delicious.

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The banana and strawberries are added first to the baking dish, then the oat mixture, and topped with the blueberries, more chia seeds, almonds and coconut flakes. You can even prepare most of it a day ahead, by mixing the dry ingredients in one bowl, and the wet (except for the flaxseed) in a second bowl and place in the refrigerator until the next morning. Then, all that’s left to do is mix your flaxseed with the warm water & set that aside while you chop up your banana and strawberries. Then add the flaxseed to the oat mixture and layer everything and pop it in the oven to bake.

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The best way to serve the baked oatmeal (in my opinion) is warm, with a generous helping of greek yogurt. Or you could even use cream or custard! (which I may do if I was having it for dessert). It also makes a great centrepiece if you’re having people over for a weekend brunch.

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Blueberry Coconut Baked Oatmeal

Yield: 8 servings

Ingredients:

2 tablespoons ground flaxseed (AKA ground linseed) plus 6 tablespoons warm water
2 cups whole rolled oats
1/2 cup sliced almonds
1/2 cup chia seeds
2/3 cup coconut flakes
1/4 cup brown sugar
1 teaspoon baking powder
1 & 1/2 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup milk , room temperature
1/4 cup maple syrup
3 tablespoons coconut oil, melted
1 banana, thinly sliced
1 cup strawberries, sliced
2/3 cup blueberries
Greek yogurt for serving (optional)

Method:

  1. Preheat oven to 350°F (177°C) and grease an 8 inch square (or similar) baking dish.

  2. In a small bowl, stir the ground flaxseed and warm water together. Set aside for 5 minutes to thicken.

  3. Reserve 2 tablespoons each of the almonds, chia seeds and coconut flakes and set aside for later.

  4. In a large bowl, combine the rolled oats, the remaining almonds, chia seeds, coconut flakes, and the baking powder, cinnamon, brown sugar and salt. Whisk to combine.

  5. In a medium bowl, combine the milk, maple syrup and coconut oil and stir to incorporate. Add the flaxseed mixture and stir until smooth.

  6. Pour the wet ingredients into the bowl of dry ingredients and stir to combine. Arrange the banana slices and strawberry slices in the bottom of the dish, spreading them out to make an even layer. Spread the oat mixture on top evenly. Sprinkle with the blueberries and the reserved almonds, chia seeds and coconut flakes.

  7. Bake for 40-50 minutes, until the top is crisp and the middle is set (test with a knife if unsure). Remove from oven and place on a cooling rack for 15 minutes before serving. Enjoy the baked oatmeal with a large dollop of greek yogurt or cream.

Notes: 1. this recipe can be made vegan by substituting the milk for almond milk or another plant-based milk. 2. leftovers can be kept refrigerated in an air-tight container for up to 4 days. It can be reheated in the microwave.

Recipe adapted from: Cookie+Kate






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