Thursday, August 15, 2013

Blueberry Coconut Baked Oatmeal

Blueberry Coconut Oatmeal
Confession: I hate doing dishes. I could cook all day and be happy as a clam. But to do all those dishes is sheer torture. Job hazard, I guess.

Blueberry Coconut Oatmeal
In this recipe, I tried to eliminate one dish. One less bowl to clean. The original recipe called for one extra dish. But - A-HA! I have eliminated one!  Really. This is my daily victory. One. Less. Bowl. 

Seriously need to get out more.

Yummy. Blueberries. Juicy. Blue.Yummy


UPDATE 6/6/2016: I omitted the baking powder in an effort to be more health conscious - yes, too much leavening in your diet makes your body acidic! The end result was a little more runny, but the flavor was NOT affected!

Blueberry Coconut Baked Oatmeal 
recipe adapted from Two Peas and Their Pod

Serves 6-8 

2 cups rolled oats
1 cup coconut flakes (sweetened or unsweetened)
1/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups milk (Almond or Coconut milk work)
1 large egg
3 tablespoons coconut oil, melted and cooled slightly
1 teaspoon vanilla extract
1 1/2 cups blueberries (fresh or frozen)

Preheat the oven to 350ºF. 

Butter a two quart capacity baking dish and set aside. 

In a medium bowl, mix together the oats, coconut, brown sugar, baking powder, salt, and cinnamon. 

In a large liquid measuring cup, measure 2 cups milk; Add egg, coconut oil and vanilla to milk. Whisk until combined. Arrange two-thirds of the blueberries on the bottom of the prepared baking dish. 

Pour the milk mixture into the oat mixture and combine gently. Pour milk and oat mixture into the prepared dish. Sprinkle the remaining blueberries on top of the oats. 

Bake for 40 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes and serve warm.

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