Morning Baked Oatmeal with Berries and Coconut

Morning Baked Oatmeal with Berries and Coconut on http://www.theculinarylife.com- Whole lotta baked oatmeal lovin’ here -

There’s no way around it – I’m a huge breakfast fiend. There’s nothing I love more than big plate full of fluffy blueberry pecan pancakes, tender French toast, or a hearty cheese and avocado frittata alongside hash browns and bacon. And of course, I can’t forget about my favorite coconut-lime waffles with a hint of vanilla. Dammit, now I’m hungry for breakfast and it’s almost dinnertime.

These days, I’m looking for breakfast recipes that are not only delicious, but take care of my body. Notice I didn’t use “healthy” there? Personally, I’m not a fan of the word. There are so many stigmas at play when it comes to healthy eating, and “healthy” means different things to different people. Half of my family thinks that boxed Tater Buds are perfectly healthy, while I’d have to disagree 1000%.

So instead of using the word “healthy,” I’m going to call this recipe real. It’s real food, and it’s good for you.

Morning Baked Oatmeal with Berries and Coconut on http://www.theculinarylife.com

This baked oatmeal recipe is more like a breakfast bread pudding, only it’s full of the stuff your body wants more of – namely whole grains, nuts, fruit, and healthy fat – without sacrificing any of the incredible flavor you want for your first meal of the day. It’s got rolled oats (good for your gut), fresh berries (super nutrient bombs!), toasty pecans (yay protein…), and shredded coconut (healthy fats FTW!). It’s got a supporting cast of ginger, cinnamon, vanilla, maple syrup, and a generous dose of BUTTER.

Because, you know, everything is better with BUTTER. So much so that it warrants ALL CAPS.

Morning Baked Oatmeal with Berries and Coconut on http://www.theculinarylife.com

As a rule, baked oatmeal is pretty versatile. You can use whatever kind of milk you want, whether it be of bovine origin or otherwise. Don’t like pecans? Use walnuts. Don’t like nuts in general? Use sunflower seeds or hemp seeds. Out of fresh berries? Feel free to use frozen or dried fruit. Not a fan of maple? Use agave nectar or your sweetener of choice.

I like to cook up a big dish of this stuff on Sunday morning, eat a bowl-full, and then throw what’s left in the fridge. Every morning during the week, I heat up a few scoops in the microwave. It’s a fast, easy breakfast recipe that keeps me full until lunchtime. And for me, that’s a godsend.

Oh, and kids LOVE this dish, even though it’s packed with good stuff they need while not being super sweet. Score one for moms and dads everywhere.

 

Morning Baked Oatmeal with Berries and Coconut on http://www.theculinarylife.com

This dish has changed my entire concept of mornings. Who needs a $20 brunch when you can make this for $5? And did I mention it feeds 4-6 people? Hallelujah indeed.

5.0 from 9 reviews
Healthy Morning Baked Oatmeal with Berries and Coconut
 
Author: 
Nutrition Information
  • Serves: 4-6
  • Calories: 475
  • Fat: 23g
  • Saturated fat: 9g
  • Unsaturated fat: 11g
  • Carbohydrates: 57g
  • Sodium: 530mg
  • Fiber: 7g
  • Protein: 13g
  • Cholesterol: 85mg
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
This baked oatmeal recipe is full of goodness: fresh berries, thick coconut, toasty pecans, and maple syrup. You can make ahead and reheat throughout the week, or prepare the night before and slide into the oven first thing in the morning.
Ingredients
  • 2 tablespoons butter
  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/3 cup coarsely chopped pecans
  • 1/3 cup thick-shredded coconut
  • 1/2 cups mixed berries, fresh or frozen
  • 1 large egg
  • 1/3 cup maple syrup
  • 2 teaspoons vanilla extract
  • 2 cups milk - cow’s milk, soy milk, almond milk, or whatever you prefer
  • Plain yogurt or crème fraîche (optional)
Instructions
  1. Preheat the oven to 375°F (190°C). Place the oven rack in the top third of the oven. Set butter in a deep casserole dish or 8-inch square baking dish and set the dish in the oven. Allow to heat for about 5 minutes, or until the butter is melted. Remove the dish from the oven.
  2. While the butter is melting, mix together the oats, baking powder, cinnamon, ginger, and salt. Pour into the baking dish with the melted butter, and toss the oats until they are coated with butter. Stir in pecans and coconut, mixing well, then toss in berries. Make sure blueberries are evenly scattered around the dish.
  3. In the same bowl (yay fewer dishes!) whisk together the egg, maple syrup, and vanilla. Mix until well combined, then mix in the milk. Slowly and evenly pour over the oats. Bake for 35 to 45 minutes, or until the top turns gently golden and the edges are bubbling merrily away. Allow to cool a few minutes before serving. Top with fresh yogurt or crème fraîche, if you like.
Notes
You can use whatever kind of milk you want for this recipe: cow's milk, soy milk, almond milk, help milk, you name it. Not a fan of maple? Use agave nectar, or your sweetener of choice. You can use any kind of nuts or seeds you like, and you can plop frozen berries into the baking dish, right out of the freezer, just before sliding it into the oven. I've also used dried cranberries here for a delicious effect, though you'll want to add another 1/4 cup of milk to account for their plumping action.

I like to cook up a big dish of this stuff at the beginning of the week, and then heat up a few scoops in the microwave every day before work. It's a fast, easy breakfast recipe that's very, very good for you.

Nutritional information is based on 4 servings.

 

Morning Baked Oatmeal with Berries and Coconut on http://www.theculinarylife.com

 

Morning Baked Oatmeal with Berries and Coconut on http://www.theculinarylife.com

Comments

  1. Pat McMullen says:

    Hi,

    That looks wonderful. I would use fresh or frozen fruit in it. I’m not a huge fan of coconut, You think I could just leave that out and up the fruit and nuts? Also, do you have any idea about the carbohydrate content of something like this, so I can figure portion sizes?
    Thanks so much.

    • Stephanie Stiavetti says:

      Hey there Pat, I don’t currently have nutritional analysis, but funny you should bring it up – we’re looking into this very thing this week! For this dish, if it serves 6, you’re looking at the following per serving:

      39g of carbs total, 4g from fiber, 18g from sugar. That looks like a lot of sugar, but it’s coming from natural sources – maple syrup, milk, and blueberries (I calculated using only blueberries and whole cow’s milk, just so you know!). Also, 8g of protein.

      If you ever want to calculate your own recipes, this is a fun tool:

      http://nutritiondata.self.com/mynd/myrecipes/welcome?returnto=/mynd/myrecipes

      We’re in the process of researching all sorts of nutritional tools right now, so hopefully this will all be part of the site soon! It will definitely be on FearlessFresh when we launch.

  2. I tried the morning breakfast oatmeal berries. Fabulous I couldn’t hardly stopped eating it.and it’s great day after cold. Thanks for the recipe.

  3. Constance Brown says:

    Morning breakfast oatmeal is easy to make and has an out-of-this-world flavor. I used unsweetened coconut milk for the recipe. Thanks for the recipe.

    • Stephanie Stiavetti says:

      I’ve made it with unsweetened coconut milk as well, and it’s definitely a treat! Glad you enjoyed it, Constance. :)

  4. I’ve got a batch in the oven right now! Two quick recipe instruction questions/corrections…

    1. In step 2, we’re instructed to mix in the nuts with the oats and spices, but then we’re instructed to stir them in later, with the coconut. I assume there’s not a big difference either way, but which is correct?

    2. In step 3, we’re instructed to whisk together the egg, maple syrup, and vanilla until well combined. But then…we’re asked to beat in the egg yet again, and there’s no mention of the milk. I assumed that second egg reference was where the milk should get beaten in, but can you clarify?

    Thanks!

    • Stephanie Stiavetti says:

      Thanks, Genie. These have been fixed. What did you think of the dish once you pulled it out of the oven? :)

  5. So I made this again this morning (for like umpteenth time since you posted it), but made it 100% vegan. I subbed coconut oil for butter and ground flax+water for the egg.

    Verdict? Still delicious. Not quite a firmed up as with the egg, but I’m okay with that.

    Thanks for this recipe. It has become my go-to breakfast and I get sad when I don’t have any waiting for me in the fridge.

    • Stephanie Stiavetti says:

      Awesome!! So glad you like it Patricia. :) I will have to make the vegan version sometime soon. I’m all about the flax seeds. You might try adding another 1/4 teaspoon of leavener to hold it together a little.

  6. Stephanie, I made your recipe today, and would like to post it on my blog with your permission. I would rewrite it and link back to you of course. Is that ok with you?

    • Stephanie Stiavetti says:

      Hi Julie, Will you be posting the entire recipe? How much of it would you rewrite? Thanks so much for asking. :)

  7. Made this this morning. Super yummy! The kids loved it, too. Thank you for this recipe.

  8. In step 3, the instructions say to whisk together the egg, maple syrup, and vanilla, then slowly and evenly pour the milk over the oats. Are we supposed to mix the egg mixture with the pats mixture before pouring the milk over, or does the egg mixture also get poured on top? Thanks!

    • Stephanie Stiavetti says:

      Hi Lauren, that’s weird, that’s a typo I fixed the day after the post went live. I think you might have stumbled on a blog bug! I went ahead and fixed it, and I’m going to be digging in to see what happened here. Thanks!!

      • Thanks for the quick response! I’m making this today in preparation for the blizzard we’re going to be dealing with over the next couple of days. Sounds perfect :)

  9. Can you use the quick cooking oats or steel cut oats. Thank you Joyce

    • Stephanie Stiavetti says:

      I believe you can, with a little noodling. For steel cut oats, I would increase the amount of milk by 10% and increased the cooking time by 5 or 10 minutes (but watch it, as it might need more time or less time). For quick cooking oats, I’m not really sure. I suspect they will work, though the end product may be a bit mushy. If you give it a try, please report back and let me know how it goes!

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