Most weekdays, Aaron and I eat the same breakfast. It usually includes tea (earl grey for him, moroccan mint green for me), fresh fruit (usually pink grapefruit and apple slices), and something carby/nut buttery. I like whole grain sourdough toast with almond butter and chia jam, and Aaron alternates between a big bowl of muesli or granola with homemade cashew yogurt. But when we had a cold spell in Boston the other week, both of us started craving extra warm and cozy breakfasts, and I knew baked oatmeal would be just the thing.
Coconut, lemon, and blueberry is one of my all-time favorite flavor combinations. I made a lemon, blueberry, and coconut granola about a year into starting Pickles & Honey and I still think about it today (those recipe photos though? Ugh, I would like to forget those). The bright lemon and fresh blueberries are a lighter juxtaposition to the hearty baked oats, and I adore the large, crunchy coconut flakes. I also added some sliced almonds for more crunch/healthy fats/protein, plus cinnamon, ginger, and a couple of flax “eggs” to bind everything together. The baked blueberries do a lot of the heavy lifting in terms of sweetness, which is why you only need 1/3 cup of maple syrup for this entire 8-serving dish.
In addition to striking a good balance between comfort food and healthy breakfast, what I love about this baked oatmeal recipe is that it takes just 10 minutes to prep nearly a week’s worth of breakfasts for two people. Aaron and I are creatures of habit and so we like to serve ours with our usual tea and grapefruit/apple slices on the side, and Aaron tops his baked oatmeal with cashew yogurt (for extra calories and protein). It’s a simple and affordable breakfast that’s perfect for meal prepping on Sunday, and then quickly re-eating to enjoy throughout the week. Alternatively, it would also make a great brunch dish if you’re looking to feed a crowd.
- 2 flax "eggs" (2 tablespoons freshly ground flaxseed, 6 tablespoons warm water)
- 2½ cups old-fashioned rolled oats
- 1 cup sliced almonds, plus extra for topping
- 1 cup coconut flakes, plus extra for topping
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- 1 teaspoon fine sea salt
- 1 cup plain unsweetened almond milk
- ⅓ cup pure maple syrup
- ¼ cup avocado oil, plus extra for greasing the pan
- zest and juice of 1 organic lemon
- 1½ cups organic blueberries, plus extra for topping
- Preheat the oven to 350° F. Lightly grease a 2.5 quart baking dish with avocado oil.
- Prepare the flax "eggs" by combining the ground flax seeds and warm water in a small bowl. Stir and allow to thicken for 3 minutes.
- In a large bowl, stir together the oats, almonds, coconut flakes, cinnamon, ginger, and salt. In a separate bowl, whisk together the almond milk, maple syrup, avocado oil, lemon zest, lemon juice, and prepared flax "eggs". Pour the wet ingredients into the dry ingredients and stir to combine. Gently fold in the blueberries.
- Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle the top with sliced almonds, coconut flakes, and blueberries.
- Bake for 50-55 minutes, or until golden brown and firm to the touch. Allow to cool for 10 minutes before serving.
To make this recipe gluten-free, make sure to use certified gluten-free rolled oats.
I used this baking dish (it comes in a set of 2).
Adapted from my Lemon, Blueberry & Coconut Granola.