Blueberry & Coconut Baked Oatmeal

Blueberry, Coconut & Hazelnut…can’t get enough of baked oatmeal, even as the morning start to get warmer, this is an easy one to have on hand to reheat & add a scoop of yoghurt for busy mornings!

Why it’s good for you

Blueberries are loaded with antioxidants which help keep us looking & feeling youthful by protecting us from any oxidative stress in our bodies.

Using frozen works well too as the fruit is frozen not long after picking so they’re still high in nutrients-this goes for all frozen fruit & vegetables.

This is really low in sugar (only 18g per serve), especially compared to many cereals being close to the 50g per serve.

Hazelnuts are a great source of fat which keeps us satisfied, is fantastic for our gut & helps reduce any inflammation through the body.

Notes

1. Serve with yoghurt for protein & calcium

2. Keep in the fridge & reheat in the oven for ~1 min 30 secs in the mornings

3. It’s meant to be soft in the middle, not hard like slice & not too soft so you can’t slice & serve it!

4. Vegan: swap the eggs for flax eggs (ground flaxseeds & water), use milk alternative of your choice

5. Low FODMAP: swap blueberries for strawberries, and hazelnuts for macadamia nuts. Use lactose free milk. The coconut is classified as a low FODMAP serve.

Love baked oatmeal?

Try Berry Coconut Baked Oatmeal

Try Banana & Peanut Butter Baked Oatmeal

Try Apple, Pecan & Maple Baked Oatmeal

If you make this Blueberry & Coconut Baked Oatmeal, be sure to leave a comment and/or give this recipe a rating! I love to hear from you and always respond. And, of course, don’t forget to tag me in your photos on instagram, seeing a photo of the recipes you have made is my fave & inspires me to make more!

Baked Oatmeal

Yield: 6

Author: Sarah Viney

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Blueberry, Coconut & Hazelnut Baked Oatmeal

Blueberry & coconut, does it get any better? prep at the start of the week for a nutritious on-the-go breakfast!

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

Ingredients

Dry Ingredients

• 2 cups Whole Rolled Oats
• 1/2 cup Desiccated Coconut
• 1/2 cup Hazelnuts
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 2 Cups Blueberries (fresh or frozen)

Wet Ingredients

• 2 cups Milk of choice
• 2 Eggs
• 1 tsp Vanilla
• 1/4 cup Maple Syrup
• 1 Tbsp Butter/Marg (melted)

Instructions

1. Preheat oven to 180C/370F
2. In a bowl combine dry ingredients
3. In a separate bowl, combine wet ingredients except butter/margarine
4. Add wet to dry ingredients & mix through & pour into a baking dish, pour melted butter over the top, sprinkle with a few extra almond & bake for 50 mins until golden
5. Remove from oven, cut into pieces & serve with yoghurt, berries & enjoy!

Notes:

Refer to notes above for Low FODMAP & Vegan swaps

Nutrition Per Serve

Calories

351

Fat (grams)

18.1

Sat. Fat (grams)

6.7

Carbs (grams)

34.2

Fiber (grams)

6.3

Sugar (grams)

18.0

Protein (grams)

11.0

Sodium (milligrams)

223

Nutrition is for per serve of baked oatmeal only & does not include yoghurt

Similar Recipes

Baked Berry Oatmeal

Baked Banana & Peanut Butter Oatmeal

Apple, Pecan & Maple Baked Oatmeal

www.wholelifenutrition.com.au/recipes/blueberry-and-coconut-baked-oatmeal-recipe

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