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A white baking dish filled with baked oatmeal topped with chocolate chips, shredded coconut, and fresh blueberries rests on a rustic table with a single serving of blueberry coconut baked oatmeal on a white plate.

Blueberry Coconut Baked Oatmeal Recipe

5 from 3 votes
Deliciously simple baked oatmeal with juicy, fresh blueberries, melted bites of chocolate, and a tropical taste of coconut all baked into one delightful kid-approved dish that the whole family will love!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 people
Course: Breakfast, Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Old-fashioned rolled oats
  • 1 cup milk (dairy or non-dairy)
  • 2 large eggs
  • 1/4 cup pure maple syrup
  • 4 tbsp melted butter or coconut oil
  • 1 mashed banana ripe
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup fresh blueberries (or frozen)
  • 1/4-1/2 cup chocolate chips
  • unsweetened shredded coconut for topping
  • 2 tbsp chia seeds optional

Equipment

  • large bowl (or bowl of stand mixer)
  • electric mixer optional
  • Baking dish (9x9) (size of the dish will affect the thickness of the baked oatmeal)

Method
 

  1. First, preheat the oven to 350ºF. Prepare a baking dish (9x9 or 11x7) with parchment paper or a non-stick method. Any baking dish will work lovely, but the larger the dish, the thinner the oatmeal, and the quicker it bakes.
  2. Next, in a large mixing bowl combine all the ingredients except chocolate chips, blueberries, and coconut. Whisk by hand or electric mixer until the ingredients are combined well. Then, fold in the blueberries and chocolate chips with a spatula.
  3. Now, pour the batter into the prepared baking dish and top with coconut. Place in preheated oven and bake for 25-30 minutes. Bake until the center has set.
  4. Allow the baked oatmeal to cool for 5 minutes prior to serving, then ENJOY! Store leftovers in the fridge covered or in an airtight container for a week.

Notes

  • Baking Dish Size: Any baking dish will work lovely for this recipe. Be aware that if you use a larger baking pan, the baked oatmeal will be thinner and bake quicker. The smaller dish will make thicker oatmeal and will require longer to bake through. 
  • Baking Times: If you desire a soft oatmeal, then bake until the center is almost set (slight movement when the dish is moved). If drier oatmeal is preferred, then allow the oatmeal to bake until the center has set. 
  • Textures: This dish has a lot of textures which may be difficult for picky eaters or fussy eaters. If you are preparing this recipe for sensitive eaters, try to add only one of the delightful flavors (blueberries, chocolate, or coconut). The next time you make the recipe add two flavors. 
  • Leftovers: Store leftovers in the refrigerator in an airtight container for one week. Reheat in a preheated oven at 350ºF for 10 minutes. The cooled oatmeal can be cut into bars and enjoyed cold for a quicker option. 
  • DO NOT mix the batter ahead of time. The oats will soak up all the liquid