Roasted Blueberry Oatmeal

This Roasted Blueberry Oatmeal is a healthy and delicious way to start your day. It is made with coconut milk and the berries are roasted with maple syrup.

Course Breakfast

Cuisine American

Keyword breakfast, dairy free, gluten-free, healthy, Special Diet, vegan, vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 308kcal

Author Olivia Ribas

Ingredients

2 cups coconut milk
1 cup whole grain oats
1 tbsp + 1 tbsp maple syrup
1 1/2 cup blueberries
1 tsp shredded coconut
a pinch of chia

US Customary - Metric

Instructions

Preheat the oven to 400 degrees F.
Line a baking sheet with parchment pepper.
Place blueberries on baking sheet and drizzle with maple syrup. Spread maple using silicone pastry brush to coat the blueberries evenly.
Roast for about 7 minutes.
While the blueberries are roasting, combine coconut milk, whole gain oats and maple syrup and bring to a boil, reduce heat and simmer until fully cooked.
When it is ready add the oatmeal in a serving bowl.
Top with the roasted blueberries, shredded coconut and chia.
Serve immediately.
Enjoy!

Notes

You can swap the coconut milk for any type of milk.
You can change the toppings and add lemon zest, toasted coconut, crushed nuts, granola clusters, and nut butter.
If you only have frozen blueberries, you can thaw them before roasting.
To store: I recommend that you serve this oatmeal immediately, especially if you've already added the toppings. You could store the oatmeal in the fridge for a couple of days in an airtight container.
To reheat: Reheat the oatmeal on the stovetop or microwave.
To freeze: Freeze oatmeal without the roasted blueberry topping in a freezer-safe container for up to 3 months.

Nutrition