Blueberry Coconut Baked Oatmeal

This vegan baked oatmeal makes a delicious healthy brunch! I love this blueberry version, but, for a twist, swap in whatever seasonal fruit you like.

Blueberry Coconut Vegan Baked Oatmeal

Oats are everywhere! I know I’m late to the oat party – 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 blueberry coconut baked oatmeal that are getting me there.

This oaty-nutty-cinnamony baked oatmeal 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 Vegan 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, making this baked oatmeal 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 vegan baked oatmeal with peaches and blackberries this summer.

Blueberry Coconut Vegan Baked Oatmeal Blueberry Coconut Vegan Baked Oatmeal

Top your vegan baked oatmeal 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 Vegan Baked Oatmeal

5.0 from 5 reviews
Blueberry Coconut Baked Oatmeal
 
This vegan baked oatmeal makes a delicious healthy brunch! Swap in your favorite seasonal fruits, and enjoy this recipe year round.
Author:
Recipe type: Breakast, brunch
Serves: 8
Ingredients
  • 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
Instructions
  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.
Notes
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.

49 comments

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Rate this recipe (after making it):  

    • Marea
      02.10.2018

      Fantastic recipe! I used chia seeds instead of the hemp seeds and it turned out great

  1. Colleen
    05.06.2016

    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…

    • Jeanine Donofrio
      05.06.2016

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

      • Colleen
        05.06.2016

        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 xoxolib.com
    05.06.2016

    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
    05.06.2016

    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 sweetteasweetie.com
    05.06.2016

    This looks delicious! My favorite protein bar is Odwalla’s Blueberry Superfood so I feel like this dish is right up my alley!
    Kari
    http://www.sweetteasweetie.com

  5. Donna
    05.06.2016

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

    • Jeanine Donofrio
      05.06.2016

      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
        06.21.2016

        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
    05.06.2016

    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 dolcichiacchiere.blogspot.com
    05.06.2016

    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
    05.06.2016

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

    • Jeanine Donofrio
      05.06.2016

      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 atreatsaffair.com
    05.07.2016

    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
    05.07.2016

    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?

    • Jeanine Donofrio
      05.08.2016

      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 🙂

  17. gula kelapa from organiccoconutpalmsugar.com
    05.09.2016

    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

  18. 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

  19. Kate from holajalapeno.com
    06.01.2016

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

  20. This recipe looks perfect for making at the beginning of the week and eating for breakfast on weekday mornings! I’ve made a version of baked oatmeal with hemp seed and I love how it makes the oatmeal super fluffy and light. Can’t wait to try this!

  21. Lindsay
    02.11.2017

    Just wanted to say this has become a household staple that we make every other weekend with our family. We’ve done so many variations on fruit and blueberries and peaches are definitely our favorite but we’ve yet to go wrong! Thank you so much!

    • Jeanine Donofrio
      02.11.2017

      Hi Lindsay, I’m so happy to hear that it’s become a family staple! Makes my day – thank you for sharing!

  22. Pjacob
    04.13.2017

    Can I make this with egg instead of the flax? If so how many I would need?

    • Jeanine Donofrio
      04.13.2017

      yes – use 2 eggs (and no water)

      • Pjacob
        04.13.2017

        Thanks so much for quick reply. Will definitely try this 😍

  23. Kate
    05.16.2017

    Does anyone have the nutrition facts on this meal?
    Thanks!

  24. Leslie
    05.28.2017

    This is hands down my favorite breakfast/brunch/ dessert recipe!! Everyone who tries it asks me to forward to them. I’ve made it with gluten free oats and it’s great too! I love to add a spoonful of honey greek yogurt on top…..amazing!!
    Thank you for this warm yummy goodness!!!

    • Jeanine Donofrio
      05.28.2017

      Hi Leslie! I’m so happy to hear that!! Happy Sunday 🙂

  25. Mira from Everydaycookingwithmira.com
    06.04.2017

    Just found this on Pinterest and I’m In love with the colours in this recipe! I’m sure going to try in the future. I’ll try it without the sugar.

    Following you on Instagram too now!

  26. Marcy
    07.18.2017

    Do you happen to have the nutritional information for this? I do weight watchers and wanted to see what the smart points value would be.

  27. Sabrina B from newkitchenlife.com
    08.05.2017

    will be adding peaches and blackberries to this as you suggest, since it’s now summer and a bit later, but saw this while looking for breakfast recipes and looks wonderfully different from my similar memories of stale oats microwaved from a pouch! love the coconut flakes too, thank you for this recipe!

    • Jeanine Donofrio
      08.06.2017

      Hi Sabria – I hope you enjoy!

  28. Elizabeth Palmer
    09.11.2017

    Do you have nutrition facts? Type 1 diabetic here. Looks so good!!!

  29. Diane
    08.31.2018

    Does this dish travel well?

  30. Lori Borger
    11.09.2018

    Can the hemp seeds be omitted without affecting the texture? Or should I add a half cup more oatmeal or something? Can’t wait to try this!

    • Jeanine Donofrio
      11.10.2018

      Hi Lori, a good substitution would be crushed walnuts – they would replace the nutty/crispy texture that the hemp seeds give. I think the hemp seeds could probably be omitted altogether, but I haven’t tried it that way so I can’t say how it would change the texture. I probably wouldn’t add extra oats as I think that would dry things out. I hope that helps, can you let me know how it goes if you try one of these suggestions?

  31. Kerizanne
    02.20.2019

    How long does the blubbery coconut oatmeal bake last in fridge?

    • Jeanine Donofrio
      02.20.2019

      With all of the fresh fruit, I keep it for about 2 to 3 days.

  32. Keri
    02.23.2019

    How many calories and fat do you think this dish has ?

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.