Good Eats and Sweet Treats from My Small Boston Kitchen

Blueberry Breakfast Bake

I don’t know about you, but I am a huge breakfast person. I exercise in the morning, so eating early in the day is partly out of necessity, but mostly I just love breakfast foods. Oatmeal? I could eat it every day. Yogurt/granola/fruit? Such a treat. A good over easy egg? Probably one of my favorite food items in the world. I love it all, deeply, wholly, and truly.

During the week when I’m trying to maintain a (mostly) clean and healthy diet, I also need options that don’t take forever to prepare, because weekday hours are precious! Several months ago I came across this recipe from The Coastal Table, and bookmarked it to try later. When I finally got sick of moving a bag of frozen blueberries around in the freezer, I decided it was time to give it a try.

Blueberry Breakfast Bake - Sweetly Serendipity

I added an overripe banana to the mix, used a combination of pumpkin seeds, chia seeds, flax seeds, almonds, and walnuts, and I fell in love. The recipe comes together so easily, and slices nicely into individually portioned pieces. I cut my batch up into 6 individual servings, and packed them up for easy on-the-go breakfasts during the week. Most days I added a sliced banana on top, and one day I tried this heated up with a splash of milk, which was also amazing. Perhaps the best part of this recipe is that it kept me full and satisfied for hours, which is somewhat uncommon with breakfast, especially on hard workout days.

Blueberry Breakfast Bake - Sweetly Serendipity

Bottom line? This breakfast is delicious, nutritious, simple, and so, so satisfying. I don’t think you need an more motivation than that. Now excuse me while I go make my next batch!

Blueberry Breakfast Bake - Sweetly Serendipity

Blueberry Breakfast Bake


  • 3 tablespoons coconut oil (or butter)
  • 2 1/2 cups old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 2 cups milk (I used 1%)
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1/3 cup maple syrup or honey
  • 1 overripe banana, mashed
  • 2 cups blueberries, fresh or frozen
  • 1/2 cup chopped nuts (I used walnuts and almonds)
  • 3 tablespoons sunflower seeds
  • 3 tablespoons pumpkin seeds
  • 2 tablespoons chia seeds
  • 1 tablespoon ground flax seeds


  1. Preheat oven to 375 degrees F. Grease a 9x9" baking pan with cooking spray and set aside.
  2. If your coconut is solid, heat it stovetop or in the microwave until liquid. Set aside to cool slightly.
  3. In a large bowl, add the oats, baking powder, cinnamon, nutmeg, and salt, and stir to combine.
  4. In a separate medium bowl or large measuring cup, add the milk, egg, vanilla, honey, banana, and cooled coconut oil, and whisk to combine. Pour the liquid ingredients over the oat mixture, and with a wooden spoon or spatula, mix until well combined.
  5. Transfer the oat mixture to your prepared pan, and spread evenly over the bottom of the pan. Scatter the blueberries evenly on top, then repeat with the nuts and seeds.
  6. Bake for 45-55 minutes, until the edges start to brown and oat mixture has set. Serve warm or at room temperature.

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