Blueberry Lemon Coconut Baked Oatmeal the perfect easy make ahead breakfast recipe. Best of all, it’s healthy, hearty, dairy free and made with NO butter or refined sugar. Loaded with frozen or fresh blueberries so you can enjoy this all year long!
Thankfully, my kiddos love oatmeal but if they had to choose, baked oatmeal would definitely be their first choice! We love switching things up but this Blueberry Lemon Coconut Baked Oatmeal happens for breakfast a lot.
It reminds me of a more wholesome version of my Blueberry Cream Cheese French Toast Bake .
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.
Plus, it’s a great make ahead breakfast that you can assemble the night before. Just mix the dry and wet ingredients separately and park them in the fridge overnight. Then in the morning, combine them together and bake it up in the oven for about 35-40 minutes.
What you need for this Blueberry Lemon Coconut Baked Oatmeal
- melted coconut oil (or use melted butter if you prefer)
- coconut milk (or any other milk)
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!
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