Blueberry Lemon Coconut Baked Oatmeal

• Vegetarian

• Produce

  • 1 cup Blueberries, fresh or frozen
  • 1 Blueberries, fresh
  • 1/2 Lemon, Zest and juice of

• Refrigerated

  • 2 Eggs, large

• Breakfast Foods

  • 3 cups Rolled oats

• Canned Goods

  • 2 cups Coconut milk, canned

• Condiments

  • 1/2 cup Maple syrup, pure

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 Optional toppings
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 1 Coconut chips, Toasted
  • 1/2 cup Coconut flakes, Unsweetened

• Desserts

  • 1 Maple syrup or blueberry compote

Found on lifemadesweeter.com

Description

Ingredients

• 2 large eggs
• 3 tablespoons coconut oil, melted
• 1/2 - 2/3 cups pure maple syrup (depending on sweetness desired) (can also use honey or coconut sugar)
• 1 1/2 teaspoons vanilla extract
• zest and juice of 1/2 lemon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 cups rolled oats (use gluten free if necessary)
• 2 cups canned coconut milk (or use milk of your choice)
• 1/2 cup shredded unsweetened coconut flakes (can use sweetened if sugar is not a concern)
• 1 cup fresh or frozen blueberries
• Optional toppings
• Toasted Coconut Chips
• Fresh blueberries
• Maple syrup or blueberry compote

Directions

• Preheat oven to 350 F and lightly spray a 9x13 baking pan.
• In a large bowl, whisk together the eggs, melted coconut oil, maple syrup, vanilla extract, lemon zest and lemon juice until combined. Whisk in baking powder and salt. Stir in oatmeal and milk then shredded coconut until combined. Gently fold in half of blueberries to combine.
• Pour oatmeal mixture into prepared pan and spread evenly. Top with additional shredded coconut flakes, blueberries if desired.
• Bake in preheated oven for 35-40 minutes or until top is golden and the oat mixture is set. Remove from oven and allow mixture to cool slightly prior to serving. Top with coconut chips and drizzle with additional maple syrup if desired.