Baked Oatmeal with Blackberries & Coconut

healthy baked blackberry coconut oatmeal
How is your summer thus far? Mine has been spent on patios and porches, with good company and cocktails. It hasn’t been kind to my meager checkbook, but laughs with friends have been good for the soul. I worked entirely too much last summer, and I’m determined that this one will be different—a season to remember.

Since berry season is upon us, I thought I’d share my latest breakfast recipe discovery. It’s based off Heidi Swanson‘s recipe for baked oatmeal, which was published in her latest book, Super Natural Every Day. My adaptations were inspired by another recipe from Heidi’s book, a blackberry and macaroon tart. The book is at the top of my wishlist, but I found the baked oatmeal recipe on Lottie + Doof.

My adaptation eliminates the nuts, and incorporates coconut flakes and coconut milk. I used blackberries, but this baked oatmeal recipe would also be terrific with raspberries or strawberries, too. It’s just sweet enough, and best after it has cooled for a few minutes, which gives it time to set. Scroll down for the recipe!

dry and wet ingredients for baked oatmeal recipe

blackberries and banana for baked oatmeal

healthy baked oatmeal, before and after baking

5.0 from 1 reviews

Baked Oatmeal with Blackberries, Coconut and Banana
Author: 
Recipe type: Breakfast
Serves: 8
 
Ingredients
  • 2 cups / 7 oz / 200 g rolled oats
  • ½ cup unsweetened coconut flakes
  • 1 teaspoon aluminum-free baking powder
  • 1½ teaspoons ground cinnamon
  • Scant ½ teaspoon fine-grain sea salt
  • 1 can reduced fat coconut milk
  • ⅓ cup / 2 oz water
  • ⅓ cup / 2 oz / 60 g pure maple syrup (or raw sugar)
  • 1 large egg
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 2 teaspoons pure vanilla extract
  • 2 ripe bananas, cut into ½-inch pieces
  • 1½ cups / 6.5 oz / 185 g blackberries or other berries
Instructions
  1. Preheat the oven to 375 degrees with a rack in the top third of the oven.
  2. Butter or spray cooking oil on the inside of an 8-inch square baking dish.
  3. In a medium bowl, mix together the oats, coconut, sugar (if you’re using it in place of maple syrup), baking powder, cinnamon, and salt.
  4. In another bowl, whisk together the maple syrup (if using), coconut milk, water, egg, half of the butter, and the vanilla.
  5. Place the banana slices in a single layer on the bottom of the baking dish.
  6. Arrange two-thirds of the berries on top of the bananas.
  7. Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats.
  8. Scatter the remaining berries across the top, and sprinkle some extra coconut flakes and raw sugar on top if you’d like.
  9. Bake for 45 minutes, until the top is golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.
Notes

 

Comments

  1. says

    This looks delicious! I’ve never tried baked oatmeal but this looks super simple and yummy! Thanks for sharing! I’ll have to bookmark it for future use!

  2. says

    couldn’t believe it when i saw the title of this post – JUST last night i was flipping thru this cookbook too and got pretty excited by this BAKED oatmeal too!! planned to make it this morning but unfortunately no bananas or coconut milk!

    hope you get this cookbook soon – there are a few other recipes im keen to try out too :)

  3. Kwil says

    this looks absolutely amazing. banana and coconut are such a perfect pair… just when i thought it didn’t get better, you tell me to throw in oatmeal and blackberries!? brilliant!

  4. says

    Kate! I made these this morning with bananas and some strawberries from my CSA box. I didnt even tell the SO about them because he scoffs at anything remotely hungry. Well, he found them in the fridge and ate half of them before I could mention that its not a “real” cake. They are awesome! :-)

  5. says

    I am waiting for my copy to arrive in the post from Amazon. Damn thing is is that when you live in Australia it seems to take forever to get here. Cannot wait. So glad you shared this. I will give it a go to get me by until the book arrives. Thanks heaps.

  6. says

    Hi Kate, this sounds like the most fabulous rendition of baked oatmeal! I love the use of coconut milk here, since I’m a big fan of it in sweet dishes. My parents are set to have a ton of blackberries this year, so I know what I use them for.

  7. Kate says

    This is so beautiful! I’ve never had baked oatmeal before but I love the idea of it, expecially with the fresh berries. Gorgeous.

  8. says

    I ordered this book and Plate to Pixel at the same time- both books are amazing (I love 101 cookbooks!)

    Your oatmeal looks delicious!

  9. Emily says

    This was my Sunday breakfast (and likely what I’ll be eating throughout the week). YUMMMMMMMMMMM. Just…. awesome. You rock! Keep posting!

    (p.s. is there any kind of online program you use to organize your recipes. I’m using Pepperplate. Have you found anything better?)

    • says

      I’m so glad you enjoyed the bake oatmeal! I catch myself craving it every now and then. I should definitely make more before berry season ends!

      I have never heard of Pepperplate, but I absolutely love Evernote for saving recipes. It’s a free app that makes clipping and organizing recipes incredibly easy. They have a desktop app and an iPhone app, so I can access my recipes from anywhere! I even use it for grocery lists. Check it out!

  10. says

    I don’t usually comment on the food blogs that I follow, but as wait for my baked oatmeal dish to come out of the oven and make a grocery list made entirely out of recipes you’ve collected on your Cookies and Kate blog, I thought that I should send a little thank you note. Every recipes that I’ve tried on your site has been delicious. I even mixed up batches of the pumpkin pancake recipe and gave them away for the holidays.

    Just wanted to let you know that what you’re doing is very appreciated,

    Zapoura

    • says

      Hi Zapoura, thank you so very much for your kind comment. It made me smile. I’m glad you’re enjoying my recipes and I’d love to hear how future recipes turn out for you. Hope you have a great week!

  11. D says

    This is delicious! Just made some tonight so I’d have a healthy breakfast ready in the morning for my 14 month old toddler who is too impatient to wait for me to cook! We had it for dessert and it is scrumptious! Thank you, for such wholesome, delicious recipes!

    • says

      I’m sorry, Robin, I don’t count calories for my recipes. I think the calories would be reasonably low (I’d guess around 300 calories per serving, but that’s just a ballpark guess). Coconut milk is higher in calories than other milks so if you’re trying to cut down on fat/calories, you might try almond milk instead.

  12. Deb says

    This looks amazing and I can’t wait to try it. Just as a point of clarification, raw sugar or maple syrup are mentioned twice in the instructions, but once in the ingredients. Does it go in the wet or dry or both places, and how much? Thanks.

    • says

      Sorry for the confusion, Deb. You can use either raw sugar or maple syrup in the oatmeal, so just follow the instructions for the one that you choose. Sprinkling the top of the oatmeal with raw sugar is a nice touch, but it’s optional.

  13. Elise says

    this is my new favorite oatmeal recipe. it’s spectacular as you have written it, but it is so adaptable, which makes it easy to make with whatever you have on hand. I’ve also done it with bananas/apples and bananas/peaches. I often switch the coconut for almond milk since I tend to have some open. Always delicious and the original is in my oven right now. My 9 month old is also a fan. Thank you!

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