If you’re like me, you’re already looking at recipes to serve for Thanksgiving andlan ahea the holiday season. Okay, I started bookmarking recipes back in August – call me crazy, but a kitchen-lover likes to pd and get excited about flavors and trying new tasty treats! This Blueberry Coconut Baked Oatmeal from Love and Lemons is just so comforting, I couldn’t stop digging my spoon in for more. I added fresh cranberries to fully embrace the autumn bounty and the tang and juicy chewiness and rich color totally worked. Fresh figs also added a nice texture, but they’re only available for a quick few weeks, and if you blink, you’ll miss them at your local grocery store! We snuck them in before they disappeared off the shelves. Oats are great any time of the year, so we’re pretty much on a rotation, making our favorite muesli for warmer months, and this bad boy for colder months.
It’s gluten free (if you use gluten free oats), and can be made nut-free too. It includes hemp seeds and flax seeds, but you could skip that part too. I think I’ll try with sesame seeds next time for an added nutty crunch.
It’s so easy to line your baking dish with your favorite fruits.
Then mix up the oatmeal mixture and add more fruit on top.
The toasty coconut is not only beautiful, but adds a mild, smooth flavor and another element to the nutty grains.
So much goodness in one dish – we like to make it for the week and serve it up until it’s gone – which is usually only a few days!
Can you say, day-after Thanksgiving brunch? It’s totally happening.
Bake up this fruity, hearty oatmeal bake, spoon it up, and enjoy it up!
