This is a recipe that I modified from thischickcooks.
And by modify I mean added unsweetened coconut, used frozen blueberries instead of fresh (boo… sorry I’m cheap. Fresh is best, I know) and two tablespoons of honey instead of 1/4 cup of maple syrup.
As is, the recipe’s great! I’ve made it with the syrup before but I think mine is not a high enough quality for the recipe. Use whatever sweetener you enjoy. Brown sugar would work too. I didn’t use a 1/4 cup, but I don’t like my oatmeal super sweet. The following recipe makes 4 servings. I double the recipe and make it on the weekend. Refrigerate for a quick and easy, yummy and healthy breakfast all week!
Overnight Baked Blueberry Coconut Oatmeal
- 2 cups old fashioned rolled oats
- 2 cups water
- 1/4 cup yogurt
- 1 teaspoon baking powder
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine grain kosher salt
- 1 large egg
- 2 Tablespoons unsalted butter – melted
- 2 teaspoons real vanilla extract
- 2 Tablespoons raw honey
- 1/2 cup of unsweetened coconut
- 1 1/2 cup blueberries (fresh or frozen)
Combine oats, water and yogurt and cover. Set on the counter the night before you want to bake the oatmeal.
Heat the oven to 375. Grease an 8×8 inch casserole dish and sprinkle with half of the berries.
Stir remaining ingredients into oat mixture (except for berries) and sprinkle on remaining blueberries.
Bake for about 45-55 minutes or until it is set and the top is golden brown.
Swap out blueberries for whatever berry or fruit you like! Let me know if you changed anything and how it turned out in the comments below.
Here is the link to the original recipe: