Breakfast is probably my favorite meal of the day.  I’m always hungry within at least an hour of waking up.  Baked oatmeals are one of my favorite breakfasts.  I’ve done quite a few variations and love the texture the oatmeal has, which, in my opinion, is so much better than stovetop oatmeal.  I typically make a big 9×13″ pan and have breakfasts for the whole week, easy to just reheat and go.  I love having breakfast taken care of for the week, it’s one less thing to have to think about first thing in the morning.

While the cook time may seem a little long, I mean it is breakfast after all, you want it ASAP (or at least I usually do).  However, I find that there’s just enough time to fit in a quick workout, or clean up the kitchen, making your grocery list for the week, or do some other nagging tasks while your breakfast is in the oven.  Nothing like getting some chores done first thing in the morning.  Or you can make it in the evening and have it ready to heat up for breakfast in the morning.  I have seen some recipes that say you can let it soak overnight in the fridge and bake in the morning, but I haven’t tried that, so I don’t know how it would change the texture.

Blueberry Coconut Baked Oatmeal

Serves 8-10

Adapted from Prevention RD

• 1/4 cup coconut oil
• 4 cups old fashioned rolled oats
• 2 tsp baking powder
• 2 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup pecans, chopped
• 2/3 cup shredded coconut
• 1 cup frozen (or fresh) blueberries (no need to thaw)
• 2 large eggs
• 1/2 cup maple syrup
• 4 tsp vanilla extract
• 4 cups milk (whatever milk you have on hand)

Preheat oven to 375°F.  Place coconut oil in a 9×13″ pan and place in the oven while it’s preheating for a few minutes.  Once the oil has melted, swirl it around to get all over the bottom and sides.

In a bowl, mix the oats, baking powder, cinnamon, salt, pecans, and coconut.  Pour dry ingredients into the pan and mix with the coconut oil.  Add in the blueberries.

In the bowl, whisk together the eggs, syrup, vanilla and milk.  Pour wet ingredients into the pan and mix.

Bake for 40-45 minutes, or until set and just beginning to brown.  Serve with milk, yogurt, berries or bananas, or as is.