Delicious and fresh Baked Blackberry Coconut Oatmeal brings me back to my childhood days. I’m reminiscing back to, we had the most amazing blackberry bushes back on our property fence row that grew wild. We would pick them and devour them as fast as we could. Soo good and fun!
We were getting our super foods and we didn’t even know it! Thank goodness they weren’t poisonous berries, because we had about every kind of fruit and berry you could imagine at our Bourbon house.
Before you jump to conclusions, I wasn’t brought up in some ‘whiskey junction’ town. That’s what some call it. It’s also known as the town of ‘Trojans’, the school mascot. *Ahem* I get it’s associated with the Trojan horse and victory, BUT, if you’re a kid in high school, too many other meanings, ya know??
Bourbon is a one stop-light sort of town. Not much to do, and in the middle of surrounding smaller towns, if you can believe that? Lots of farming, country life and now you know why I really started baking. 🙂 (Besides falling in love with it!)
Anyways, back to the star, here! Blackberries!!
Blackberries are the fruit with the highest level of antioxidants! They contain compounds that may help protect you from heart, brain and cell damage, preventing inflammation and periodontal disease.
Omega 3 fatty acids are also present in blackberries. The benefits of Omega 3 fatty acids include prevent or reduce the risk of breast cancer, cervical cancer, pancreatic cancer, and gastrointestinal cancer.
A cup of raw blackberries has 62 calories, less than a gram of fat, 2 grams of protein, no cholesterol and only 1 gram of sodium and has a lot fiber! I know women struggle with not getting enough fiber, so one serving has 7.6 grams of fiber, which is more fiber than a cup of bran flakes, which provide 7 grams.
Blackberries can give you quick energy, and their fiber content can help you stay full. So fill up on these when snacking or add to this delicious Baked Blackberry Coconut Oatmeal.
Ripe blackberries are the best way to get the full benefit of everything that blackberries have to offer. Because blackberries don’t continue to ripen after they are picked, is important to wait until they are ripe if you are picking them fresh.
And another benefit we ladies love! The antioxidant in blackberries is called anthocyanins and is also beneficial for increasing collagen production, which leads to younger looking skin, improving circulation, and much more.
This post has some affiliate links, see my non-disclosure for more. I only recommend products I myself love and use.
I made this delightful baked oatmeal with 100% wholegrain Irish oats from Flahavan’s. This “flaked” oatmeal gives the oatmeal a super creamy texture, so it makes this baked oatmeal super yummy-ier! Yes, yummy-ier!
Other ingredients include unsweetened shredded coconut, coconut oil, milk, egg–which gives it a custard touch, brown sugar, cinnamon and a dash of salt and it’s delicious.
Baked Blackberry Coconut Oatmeal
This delicious baked oatmeal is a super yummy and easy breakfast to fix for you and your guests, or for warming up anytime for breakfast the next day and if you are a blackberry lover, you must try it! Full of antioxidants and made with healthy ingredients too!
- 1¾ cup rolled oats (I used Flavahans Irish Oats)
- ½ cup brown sugar
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 2 cup blackberries , fresh
- 1/3 cup unsweetened coconut , shredded
- 1 egg
- 3 Tablespoons coconut oil
- 1 teaspoon vanilla extract
- 2 cups milk of choice , very lukewarm
Preheat the oven to 350°F / 175°C.
Spray a 7-inch x 11-inch baking pan with non-stick cooking spray and set aside.
In a medium bowl, mix the oats, brown sugar, salt, coconut and cinnamon together.
Spread half of the oat mixture evenly into the prepared dish.
Layer half of the blackberries over the oats, then top that with the remaining oats mixture and the rest of the berries.
Slightly shake the pan to settle the ingredients.
Using bowl previously for the oats mixture, combine the egg, melted coconut oil, vanilla extract, and milk (make sure the milk is not cold, or the coconut oil will seize and the warm milk, makes your oatmeal more custardy).
Mix until everything is well combined, then pour the milk mixture over the oat and blackberry mixture.
Bake for 40 – 50 minutes or until the oats set and golden brown. Yum!
Microwave or eat cold for leftovers.
If you want to use other oil, feel free. You won't have to warm the milk up for the substitution.
If your coconut oil does seize up in your milk, just melt it in the microwave 20 -30 seconds before pouring over oatmeal. No biggie. 🙂
Other Oatmeal delights you might be tempted by are these Awesome Strawberry Rhubarb Oatmeal Bars, Pumpkin Cranberry Chocolate Chip Oatmeal Bars and not to be snubbed, these Delish Chocolate Chip Peanut Butter Oatmeal Bars! 🙂