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Recipe to make Baked Oatmeal with Coconut Milk and Blueberries. This baked oatmeal is so comforting and delicious. It has a crunchy granola like crust with a coconut flavored interior. I absolutely loved how this one turned out.


4 serving

Total time

55 minutes






  • 3 cups oats (Rolled)
  • 2 cups coconut milk (Light)
  • cup almond meal (Light)
  • 2 tbsps honey (, plus more for serving)
  • cup almond meal
  • cup almond meal (Ground)
  • 1 tbsp Egg water (Replacer powder whisked in 3tbsp (or use 1 large ))
  • 1 cup blueberries (Fresh , plus more for sprinkling)
  • 5 tbsps almonds (Sliced , plus more for sprinkling)
  • Greek yogurt (As needed , for serving)


  1. Preheat oven to 375°F. Coat a 8" square baking dish with cooking spray.
  2. In a medium bowl, whisk the egg replacer mixture with coconut milk, honey, salt and ground cinnamon.
  3. In a large bowl, combine oats with brown sugar. Pour the coconut mixture over oat mixture and mix to combine. Stir in blueberries and almonds.
  4. Spread the oatmeal mixture in the prepared baking dish and sprinkle with more blueberries and almonds. Bake for 25~30 minutes or until lightly golden on top and cooked through.
  5. Serve warm or at room temperature with a drizzle of honey and Greek yogurt, if using.
  6. View the recipe instructions at Cook's Hideout

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