Blueberry Lemon Coconut Baked Oatmeal is easy to assemble and makes a healthy and hearty gluten free breakfast that tastes like dessert. Dairy free and made with NO butter or refined sugar along with frozen or fresh blueberries so you can enjoy this all year long!
I am a big fan of anything made with oatmeal so I’ll usually make a variation of steel cut or overnight oats for breakfast but some mornings the kiddos feel like eating something right out of the oven — especially when the weather is bitterly cold like it has been.
While everyone was all about peppermint and gingerbread over the Christmas holidays, I made this Blueberry Lemon Coconut Baked Oatmeal for breakfast one morning when I was dreaming of summer and all things lemon.
It reminds me of a more wholesome version of my Blueberry Cream Cheese French Toast Bake which is one of our favorites around here but this one is more like having a soft oatmeal cookie for breakfast without the added guilt!
There’s NO refined sugar or butter and it’s dairy free! While I used coconut milk, maple syrup and a touch of coconut oil, you can totally use almond milk and coconut sugar if you’d prefer.
You can easily use fresh or frozen blueberries, so no matter what time of the year you are making this recipe, it can be done!
I’ve made this with both and it bakes up just a little purplish if you are using frozen because of the juices, but otherwise, the taste is the same.
Don’t have blueberries? No problem, just switch up the fruit with strawberries or raspberries!
It’s a hearty and healthy breakfast that you can serve during the week but it’s also perfect to eat on the weekend with a big cup of tea or juice!
More breakfast bakes: