Blueberry Coconut Baked Oatmeal
You can never have too many side dish recipes, so give Blueberry Coconut Baked Oatmeal a try. One portion of this dish contains approximately 13g of protein, 28g of fat, and a total of 435 calories. This recipe serves 8. For $1.6 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 3983 people were glad they tried this recipe. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. A mixture of strawberries, maple syrup, blueberries, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Love & Lemons. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 86%, this dish is outstanding. Try Baked Blueberry Coconut Oatmeal, Blueberry Coconut Baked Oatmeal + Weekly Menu, and Coconut Blueberry Oatmeal for similar recipes.
Servings: 8
Ingredients:
¾ cup Vanilla Almond Breeze Almondmilk Unsweetened, at room temp
1 teaspoon baking powder
1 banana, chopped
½ cup blueberries
1 teaspoon cinnamon
⅔ cup coconut flakes
3 tablespoons melted coconut oil
¼ cup brown sugar or coconut sugar
2 tablespoons ground flaxseed + 6 tablespoons warm water
½ cup hemp seeds
¼ cup maple syrup
2 cups whole rolled oats
¾ teaspoon sea salt
½ cup slivered almonds
1 cup strawberries, sliced
Equipment:
baking pan
whisk
bowl
oven
knife
Cooking instruction summary:
Preheat the oven to 350F and spray an 8x8-inch (or similar) baking dish with cooking spray.In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes.Reserve 2 tablespoons of the almonds, hemp seeds and coconut flakes and set aside. In a large bowl combine the oats, the remaining almonds, hemp seeds and coconut flakes, and the baking powder, cinnamon, brown sugar and salt.In a medium bowl, combine the almond milk, maple syrup and coconut oil and whisk to combine. Stir in the flaxseed mixture and blend until smooth.Pour the wet ingredients into the bowl of dry ingredients and stir to combine.Layer the bananas and strawberries in the baking dish and spread the oat mixture on top. Sprinkle with the blueberries and the reserved almonds, hemp seeds and coconut flakes.Bake for 40-50 minutes or until the top is crisp and the middle is set. I find it easiest to wedge a knife in and make sure the middle has thickened nicely. Remove and let cool for 15 minutes before serving.
Step by step:
1. Preheat the oven to 350F and spray an 8x8-inch (or similar) baking dish with cooking spray.In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes.Reserve 2 tablespoons of the almonds, hemp seeds and coconut flakes and set aside. In a large bowl combine the oats, the remaining almonds, hemp seeds and coconut flakes, and the baking powder, cinnamon, brown sugar and salt.In a medium bowl, combine the almond milk, maple syrup and coconut oil and whisk to combine. Stir in the flaxseed mixture and blend until smooth.
2. Pour the wet ingredients into the bowl of dry ingredients and stir to combine.Layer the bananas and strawberries in the baking dish and spread the oat mixture on top. Sprinkle with the blueberries and the reserved almonds, hemp seeds and coconut flakes.
3. Bake for 40-50 minutes or until the top is crisp and the middle is set. I find it easiest to wedge a knife in and make sure the middle has thickened nicely.
4. Remove and let cool for 15 minutes before serving.
Nutrition Information:
covered percent of daily need
