- Blueberry Coconut Baked Oatmeal
Blueberry Coconut Baked Oatmeal
Meal Tags: Breakfast, Brunch, Make-ahead, Snack
Dietary Tags: Gluten-free, Nut-free, Pescatarian, Vegetarian
- 3 cups old-fashioned rolled oats (gluten-free)
- 1/2 cup brown sugar
- 2 tsp baking powder
- 2 large eggs
- 1 cup unsweetened applesauce
- 1 cup milk
- 1 tsp vanilla extract
- 1/2 cup blueberries
- 1/4 cup unsweetened shredded coconut
Preheat the oven to 375°F. Line a 12-cup muffin tin. Set it aside.
In a large mixing bowl, combine the rolled oats, brown sugar, and baking powder. Set it aside.
In another mixing bowl, combine the eggs, applesauce, milk, and vanilla extract and whisk thoroughly.
Pour the wet ingredients into the dry ingredients and mix well. Fold in the blueberries and shredded coconut.
Scoop the batter into the prepared muffin tin. Bake until they are golden and an inserted toothpick comes out clean, about 30 minutes.
These delicious treats can be enjoyed immediately or stored in the refrigerator for up to 5 days.