Today’s recipe is a spin off of the MOST popular recipe I’ve ever had on this here bloggy blog, my Baked Honey Berry Oatmeal! That oatmeal recipe first showed up in 2014 and it has continued to win over the hearts and stomachs of my readers for good reason. Baked oatmeal is a great way to prep a healthy breakfast for the week and it’s so easy to customize to what ever flavors your tastebuds are craving.
I love using my base recipe to come up with variations like this chocolate chip cookie version and this pumpkin spice version, so it was only a matter of time till I came up with one with a slight fruity twist! This recipe was inspired by a trip to Hawaii that I’m planning in July with all my college friends as well as the warmer weather we’ve been having lately. Time to exchange those fall and winter flavors for something a little more tropical!
One of the best qualities of this recipe is how fast it all comes together. From start to finish, this bake is done in under 30 minutes with the oven doing most of the work for you. Perfect if you have a busy schedule or just don’t like spending too much time in the kitchen!
- Dry Mixture:
- 2 cups quick-cook oats (see notes on quick-cook vs. rolled)
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- ⅓ cup packed brown sugar
- Wet Mixture:
- 2 cups vanilla almond milk
- 2 eggs
- ½ tbsp vanilla extract
- 3 tbsps honey
- 1 tbsp coconut oil
- 2 cups frozen mixed berries
- ⅓ cup shredded coconut
- Preheat oven to 375 degrees.
- In a medium sized bowl, mix together the oats, baking powder, cinnamon, salt, and brown sugar. Set aside.
- In a seperate bowl whisk together the almond milk, eggs, vanilla, honey, and coconut oil.
- Layer half the berries in a 2 quart baking dish and top evenly with the dry oat mixture. Pour on the wet mixture, then add the rest of the berries on top along with shredded coconut
- Bake for 20-25 minutes or until the oats have absorbed the liquid. Serve hot or cold!