Blueberry Oat Bake – a delicious recipe with Eggs, Vanilla, fluid Coconut Milk, Oats, Coconut Flour, Brown Sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350 F. Grease your 12 inch cast iron skillet or a similar capacity baking dish (I used coconut oil). In a large bowl combine all of your wet ingredients (eggs through milk). In another bowl combine all of your dry ingredients (oats through cinnamon). Pour your dry ingredients into your wet ingredients and mix. Pour this batter into your pan or dish. Now you can place your blueberries on top now and bake them into the oats if you prefer them cooked, or wait, like I did and place them on after the cake is done, as a topping.
2
Bake for about 30 minutes (I do the toothpick test). Once it is baked, remove from oven, allow to cool a bit and then add your toppings (blueberries, whipped cream and/or coconut flakes).
417
kcal
Calories
10
g
Fat
67
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 Eggs, 1 teaspoon Vanilla Extract, 14 ounces, fluid Coconut Milk, 1-1/2 cup Sprouted Oats, and more.
Yes, Blueberry Oat Bake falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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