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Blueberry, Lemon & Coconut Baked Oatmeal

Recipe created by Phoebe Conway for Almond Breeze Australia

Serves 6
Prep Time 1 hour

INGREDIENTS

  • 1 cup rolled oats
  • 1/4 cup shredded coconut
  • 1 tbsp chia seeds
  • 1/2 tsp baking powder
  • 1/2 cup Unsweetened Almond Breeze
  • 1 free range egg
  • Zest of one lemon
  • Juice of half a lemon
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • 1/2 cup frozen blueberries
  • 1/3 cup coconut flakes (on top)

METHOD

  1. Preheat oven to 160 degrees Celsius
  2. Grease a small baking tin with coconut oil
  3. Combine all dry ingredients into a bowl and set aside
  4. Combine all wet ingredients, apart from blueberries, into a separate bowl and whisk until well combined
  5. Pour wet mixture into dry and then fold through the blueberries
  6. Pour mixture into baking tin, spreading out the mixture, and top with coconut flakes
  7. Bake for 35-40 minutes or until cooked through and brown on top
  8. Serve with a dollop of coconut yoghurt and more maple syrup if desired
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