Make-Ahead Coconut Oatmeal with Blueberries & Almonds Recipe | Clean Breakfast Recipes - Clean Eating Magazine

Make-Ahead Coconut Oatmeal Bake with Blueberries & Almonds

This easy, plant-based breakfast will last up to four days refrigerated, so you can get out the door fast on busy mornings.
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Make-Ahead Coconut Oatmeal Bake with Blueberries & Almonds

Make-Ahead Coconut Oatmeal Bake with Blueberries & Almonds

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

  • 1 large egg
  • 2 cups full-fat coconut milk
  • 6 tbsp coconut sugar, divided
  • 1/2 tsp ground cinnamon
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 3 cups old-fashioned rolled oats
  • 1 heaping cup fresh blueberries, divided
  • 6 tbsp sliced unsalted almonds, divided

Preparation

1. Preheat oven to 375°F. Mist an 8-inch-square baking dish with cooking spray.

2. In a medium bowl, beat egg until lightly frothy. Whisk in coconut milk, ¼ cup coconut sugar, vanilla, cinnamon and salt. Stir in oats, all but 2 tbsp blueberries, and 5 tbsp almonds. Spread oatmeal mixture in prepared baking dish, and sprinkle with remaining 2 tbsp each coconut sugar and blueberries and 1 tbsp almonds. Bake for 25 to 30 minutes, until lightly golden on top and cooked throughout.

3. Serve warm or at room temperature with yogurt (if using). Cover and refrigerate for up to four days; reheat or bring to room temperature before serving.

Nutrition Information

  • Serving Size: 1/8 of recipe
  • Calories: 312
  • Carbohydrate Content: 31 g
  • Cholesterol Content: 23 mg
  • Fat Content: 17 g
  • Fiber Content: 4 g
  • Protein Content: 7 g
  • Saturated Fat Content: 11 g
  • Sodium Content: 81 mg
  • Monounsaturated Fat Content: 3 g
  • Polyunsaturated Fat Content: 2 g