You’ll relish this make-ahead breakfast all week - it’s packed full of oats, flax, blueberries, coconut yogurt and there is no added sugar. Make it fancy with a “struesel” of unsweetened coconut and sliced almonds!
I’m very excited because when this post goes live, I will be having breakfast with the lovely Sylvia from Feasting at Home! She’s also the founder of Mizuna - my absolute FAVORITE restaurant in Spokane. I mean, how many times have I instagrammed that tofo or ahi salad or the lettuce cups?! Mizuna has an extensive vegetarian menu, and while I’m no vegetarian, I really appreciate vegetable-focused meals. There’s a whole movement these days - not just on the blog of hippie scene - towards eating a more plant-based diet. New trendy and fancy dinner places are popping up all over California centered just around vegetables! It’s an exciting time, folks.
I think breakfast is one of the easier meals of the day to make meatless (bacon and smoked salmon aside). I think most people would be surprised to realize that they may be eating like a vegan to start the day! This Blueberry Yogurt Oatmeal Bake is a great example of a dairy-free and meatless way to incorporate whole grains, healthy fats, and fresh fruit into your breakfast. And the best thing about it (besides that it tastes great and looks pretty)? It holds up wonderfully throughout the week - just toss in the microwave at the office or eat like a granola bar on your way out the door!
I prepped this entire thing and baked in on Saturday evening, and then when Sunday morning (and hangovers) rolled around this guy got popped in the oven and breakfast was served. Well, I served it to Nate while I snagged a couple of bites before heading out to brunch (recapped here!) It’s going to be a tough ride in San Francisco - do I go out to a super trendy and fabulous brunch, or do I enjoy a DCC creation at home? Oh, the anxiety…
I know I’ve said this before, but it was really when I became plugged into the blogging scene when I realized that you could make seemingly decadent breakfasts super nutritious. Not that I’m complaining about my breakfasts growing up - my mama always gave me PB on whole wheat toast or granola with yogurt! But breakfast can be WHIMSICAL and creative and really healthy and still taste like a treat. So much of how we experience what we eat is visual - start your day off right with a slice of this beautiful and delicious oatmeal bake. It’s good for the body and the mind!
- 2 cups rolled oats
- ½ cup almond milk
- 4 oz (1 pre-packaged serving) vanilla coconut yogurt - I used SoDelicious Cultured Coconut Milk
- 1 egg
- 2 tbsp whole flax seed
- Dash of vanilla extract
- 1 cup fresh blueberries
- 1 tsp baking powder
- 1 tbsp unsweetened shredded coconut
- 2 tbsp sliced almonds
- Preheat the oven to 375 degrees
- Mix the oats, yogurt, egg, flax seeds, baking powder, vanilla extract, and almond milk
- Pour the mixture in a oiled baking dish - I used a 6-cup Pyrex baking dish
- Gently distribute the blueberries throughout
- Mix the shredded coconut and sliced almonds, and sprinkle on top. Press down so they stick to the "batter"
- Bake in the oven for appx 30 minutes
- Eat one serving immediately, but keep the rest to heat up throughout the week for an easy, on-the-go breakfast!
Plain or soy yogurt can be swapped for the coconut yogurt. I am unsure how greek yogurt would change consistency, however
If you like this, you’ll love: Single-Serving Baked Chia Banana Oatmeal
Thanks for stopping by! 
