Blueberry Coconut Baked Oatmeal

Blueberry Coconut Baked Oatmeal

Oats are everywhere! I know I’m late to the oat party, and I got burned out on oatmeal in college, but they have been haunting me. I’ve been seeing such beautiful & inspiring dishes all over my Instagram and Pinterest for the last two years that I finally decided to give oatmeal another shot and you know what? I’m starting to come around, and it’s recipes like this one that are getting me there.

This oaty-nutty-cinnamony goodness is really closer to a soft oatmeal cookie or the topping of a fruit crumble… and it’s a far cry from the packet of instant oats mixed with water and microwaved that I was so obsessed with in college. It’s also going to be the perfect sweet yet-still-somewhat healthy dish for your Mother’s Day brunch this weekend.

Blueberry Coconut Baked Oatmeal

The recipe starts with all of those things labeled above. It’s vegan, made with Almond Breeze instead of milk, and flaxseed instead of eggs. I’ve also packed some healthy fats in here by way of hemp seeds and coconut flakes. It’s so crispy, nutty and delicious.

I layer my baking dish with bananas and strawberries, then the oat mixture. This recipe is flexible, so feel free to sub in whatever fruit you like – I’m already looking forward to making this with peaches and blackberries this summer.

Blueberry Coconut Baked Oatmeal Blueberry Coconut Baked Oatmeal

Top it with a layer of blueberries, slivered almonds, more hemp seeds and more coconut. It’ll get all toasty in the oven, while staying deliciously soft in the middle. I’m still counting this as a brunch recipe, but it’s also good as dessert with a scoop of ice cream.

Blueberry Coconut Baked Oatmeal

5.0 from 4 reviews
Blueberry Coconut Baked Oatmeal
Serves: serves 8
  • 2 tablespoons ground flaxseed + 6 tablespoons warm water
  • 2 cups whole rolled oats
  • ½ cup slivered almonds
  • ½ cup hemp seeds
  • ⅔ cup coconut flakes
  • ¼ cup brown sugar or coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¾ teaspoon sea salt
  • ¾ cup Vanilla Almond Breeze Almondmilk Unsweetened, at room temp
  • ¼ cup maple syrup
  • 3 tablespoons melted coconut oil
  • 1 banana, chopped
  • 1 cup strawberries, sliced
  • ½ cup blueberries
  1. Preheat the oven to 350°F and spray an 8x8-inch (or similar) baking dish with cooking spray.
  2. In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes.
  3. Reserve 2 tablespoons of the almonds, hemp seeds and coconut flakes and set aside. In a large bowl combine the oats, the remaining almonds, hemp seeds and coconut flakes, and the baking powder, cinnamon, brown sugar and salt.
  4. In a medium bowl, combine the almond milk, maple syrup and coconut oil and whisk to combine. Stir in the flaxseed mixture and blend until smooth.
  5. Pour the wet ingredients into the bowl of dry ingredients and stir to combine.
  6. Layer the bananas and strawberries in the baking dish and spread the oat mixture on top. Sprinkle with the blueberries and the reserved almonds, hemp seeds and coconut flakes.
  7. Bake for 40-50 minutes or until the top is crisp and the middle is set. I find it easiest to wedge a knife in and make sure the middle has thickened nicely. Remove and let cool for 15 minutes before serving.
If you'd like to reduce the sugar in this recipe, omit the brown sugar and use ⅓ cup maple syrup.

Recipe inspiration from Camille Styles and Cookie and Kate.

If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Colleen on said:

    YUM. This looks awesome. Have you used frozen blueberries at all? I have a bunch that could use a purpose!

    Also, I think I just found my recipe for next week’s breakfasts! Hoping my kiddos like it, too…

    • Hi Colleen, yep I’ve made it with frozen blueberries – it’s great with either!

      • Colleen on said:

        Yay – thanks! Oh, and I also bought the cookbook last week before really knowing much about your blog, because it is SO PRETTY. I haven’t been disappointed! :)

  2. Libby from on said:

    I’m newly vegan AND hosting a brunch at the end of the month. I have an idea to have an entirely vegan meal that will leave people raving. Some people doubt me but I know it can be done. I think this should be the main course with fruit and veggies scattered about as well. :)

  3. Shannon King on said:

    I just bought your wonderful cookbook last week! Love it and can’t wait to make this recipe! It looks and sounds delicious. My seventeen year old has turned me into cooking vegetarian and vegan meals! I’m having so much fun and feeling so much better. I enjoy everything you do!

  4. Kari from on said:

    This looks delicious! My favorite protein bar is Odwalla’s Blueberry Superfood so I feel like this dish is right up my alley!

  5. Donna on said:

    Can this be done as a make-the-night-before and bake in the morning?

    • Hi Donna, I would mix the wet ingredients and the dry ingredients separately the night before. In the morning, give the wet ingredients a stir, then combine both sets of ingredients and bake. Hope that helps!

      • Traci on said:

        I had the exact same question! Thanks for the advice!!

  6. I’ve been on an oatmeal kick lately..taking a break from my egg and avocado toast haha. This looks beautiful and so delicious!

  7. JCB from Wordpress on said:

    I don’t use any processed oils. Do you think I could omit the coconut oil or should I sub something like unsweetened applesauce? It sounds so good I want to try it.

  8. katia from on said:

    Mmmmm it looks delicious and also very healthy….

  9. I really didn’t jump on the baked oatmeal train until this year either, and now I’m hooked! Your version looks AMAZING. xo

  10. Caroline on said:

    This looks incredible!! Perfect for Mother’s Day weekend. Do you think this would last in the refrigerator and reheat well?

    • Hi Caroline! If I were making it for company, I would probably serve it warm out of the oven. However, I’ve kept my leftovers in the fridge for a few days and have still been enjoying it for breakfast. If you try to reheat it, it’s best if you put it in the oven for a few minutes until the top gets crispy again. Hope that helps!

  11. Roxana from on said:

    I bet this would be amazing with peaches and blueberries together! It looks wonderfully delicious!

  12. Baked oatmeal has been a breakfast game changer for me. This recipe looks super good. Pinned.

  13. Sylvie on said:

    FYI baked oatmeal is often served warm with additional milk. You pour the milk over it as you eat. All in all pretty darn magical!!!!

  14. I love that Cookie and Kate’s recipes inspired you for this post. I adore her blog as well as this variation on her baked oatmeal! Do you think this would stay in the fridge for a 3-5 days?

    • Hi Jessie! Yep, it’ll last in the fridge for 3-5 days.

  15. This looks amazing! I bet it taste kind of like a pie…but in healthy, breakfast form. :) Glad you came back to the oatmeal side!!

  16. Oh my does this look especially delicious. What a perfect easy breakfast idea for Mother’s Day morning :)

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  18. gula kelapa from on said:

    After I read your post, I imagine it was very delicious. Then I tried to bake Blueberry Baked Oatmeal Coconut. You should know, everyone praised and liked it. Thank you for sharing recipes

  19. Rebecca Capel from on said:

    I thought this post had me at blueberry, coconut and oatmeal but then I read it and you threw cinnamon and almonds into it and now I’m completely sold, this looks so beautiful and tasty! Great post definitely going to be trying this soon!x

    Rebecca | Rebecca Olivia Capel

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  22. Kate from on said:

    Talk about beautiful and inspiring, this looks incredible!! Added it to my weekly recipe round-up!! Thank you!

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