Blueberry and Coconut Baked Oats

Baked oats are in fact a new revelation of mine. I’m renowned for loving all-things oat related, whether that be a bowl of porridge to start the day, an oat and raisin cookie or a apple crumble (i make the crust with oats), they’re always first on my list of favourite foods.

The first time I made baked oats I completely ruined them. I put WAY too much milk in (as per the recipe I was using), which meant the mixture was far too runny and never really ‘baked’.

I’ve adapted this recipe to suit my personal preferences. I’d give it a go and if you’re crazy about coconut maybe throw a bit extra in there, or if you’ve got a sweet tooth maybe add some more sweetener (whether that be maple syrup, agave nectar, honey or sukrin- that’s entirely your choice). Recipe’s should be customised so that you can love your food the most you can!

I’d recommend having these as a breakfast dish or a healthy dessert. This is such a healthy and nutritious breakfast as it combines complex carbs (for slow releasing energy), good fats (from yoghurt, milk and coconut) and protein from the egg and yoghurt. To those who are interested, the macros are:

  • 370kcal
  • Carbohydrates- 54g
  • Fat- 11g
  • Protein- 15g

baked oatsIf you give this a go, take a picture and send me your beautiful creation! I’d love to see how you do! This recipe is for 1 serving. So, without further adieu, here we go:


  • 40g rolled oats
  • 90g yoghurt (I used natural fat free as it was the one that was open in the house- but get creative! I recommend Rachel’s vanilla yoghurt- it is INCREDIBLE)
  • 1 medium egg
  • 1 tsp vanilla essence
  • 60g blueberries
  • 1 heaped tsp honey (or sweetener of your choice)
  • Sprinkle of desiccated coconut
  • 50ml coconut milk (opt.- if you like a slightly moister texture, I’d add a bit of milk to this recipe)


  1. Preheat oven to 200°C (180°C if you have a fan oven).
  2. In an oven proof dish (I used a mini casserole dish) mix all the ingredients together.
  3. Place in the oven, and leave for approx. 30 mins. You’ll be able to tell when they’re done by the golden brown top (and the heavenly smell in your kitchen!)
  4. If you’re having this for breakfast, serve with some yoghurt and maybe a drizzle of maple syrup if you’re feeling sweet! If this is more of a dessert dish, treat yourself to some frozen yoghurt, ice-cream and custard. You deserve it.

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