Marla's Montana Cowgirl Weekend
Blueberry-Coconut Baked Steel Cut Oatmeal

Blueberry-Coconut Baked Steel Cut Oatmeal


Blueberry Coconut Steel Cut Oatmeal | recipe on #vegan #glutenfree

Can you believe the color of these oats? All of the purple and blue hues have me even more excited than usual for my favorite meal of the day! This breakfast is a creamy, dreamy combo of coconut + almond milks, hearty steel cut oats and as many combinations of blueberries as I could fit in. This could double as dessert it is that good. A vegan & gluten free meal to suit anyones cravings!

This recipe has been added to the Slow Cooker Challenge hosted by The Naptime Chef and Big Girls Small Kitchen.

Blueberry Bliss!

I do need to admit that this post was tricky to work on as it had me starving. Not only was I craving more of these steel cut oats, but hunting around for recipe links to share with you sealed the deal even more.

In this recipe I used lots of fresh blueberries and some dried ones too. They are all baked into the oatmeal and I made a fresh blueberry sauce too. Quite similar to what I did with my Gluten Free Very Blueberry Cake last year.

Blueberry Coconut Steel Cut Oatmeal | recipe on #vegan #glutenfree

Please don’t forget the extra blueberry sauce. Trust me on this one…it is worth the few extra minutes of your time.

I use this sauce also on my Coconut Corn PancakesMixed Berry Yogurt Parfaits and Champagne Vanilla Pudding.

Blueberry Coconut Steel Cut Oatmeal | recipe on #vegan #glutenfree

Besides they sound kinda cute when they pop, burst and sizzle in the skillet. Also don’t forget the nuts. That would be tragic…

The smell that fills the house as this bakes is wonderful…just like blueberry pie.

Blueberry Coconut Steel Cut Oatmeal | recipe on #vegan #glutenfree

Do you own a slow cooker? Honestly I do not, but I am really into the idea of combining all kinds of tasty ingredients and letting them simmer or bake for a good long time. I let the oatmeal do it’s thing in my Le Creuset stoneware baker. All I had to do was combine all of my ingredients and step away while it baked.

Gives me more time to do all of the other things that need to get done around here.

coffee + milk |  One of my favorite things is making a Big Batch of oatmeal to enjoy throughout the whole week. The feeling of waking up and having a gourmet, healthy breakfast at the ready is splendid!

Blueberries are little little squadgie supermodels. I could not stop taking photos of these perfect little puffy orbs. With a little spritz of water and fresh mint leaves they really come to life…

Blueberry Love | MarlaMeridith.comIf you don’t have steel cut oats (also know as Irish Oats) handy  that’s OK. Just be sure to use old-fashioned rolled oats or another favorite of mine Coach’s Oats. If you use those, adjust the amount of liquid  according to the package directions. You could also cut back on the baking time a little too. I love the texture and slightly nutty flavor of steel cut oats.

If it is essential that you stick to a gluten free diet then please check that your oats are certified gluten free.

Blueberry Coconut Steel Cut Oatmeal | recipe on #vegan #glutenfree

Bake this recipe the day/night before you plan on serving it so it has time to soak up all the liquid and thicken in your fridge.

What are your favorite ingredients to add to oatmeal? Do you use a slow cooker? If so what do you like to cook in it?

Blueberry-Coconut Baked Steel Cut Oatmeal

Rating: 51

Prep Time: 5 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 5 minutes

Yield: 8-10 servings

Blueberry-Coconut Baked Steel Cut Oatmeal


  • 1 1/2 cups (260 grams) Steel Cut Irish Oats
  • 1/2 teaspoon ground Ginger
  • 1/2 teaspoon fine Sea Salt
  • 1 teaspoon Baking Powder
  • 4 cups (950 ml, 32 ounces) unsweetened Vanilla Almond Milk
  • 2 cups (480 ml, 16 ounces) light unsweetened Coconut Milk
  • 1 1/2 (240 grams) cups fresh Blueberries (frozen OK too, do not thaw first)
  • 1/4 cup (47 grams) unsweetened dried Blueberries
  • 1/4 cup (22 grams) unsweetened Coconut Flake
  • Vanilla Stevia Drops or your favorite natural sweetener to taste
  • Blueberry Sauce
  • 2 cups (360 grams) fresh or frozen Blueberries
  • Optional Toppings
  • Toasted Nuts
  • Coconut Flake
  • Whipped Cream (vegan or not)
  • extra dried and fresh Blueberries
  • Coconut Milk


  • Pre heat oven to 350 degrees F with the rack in the center. Lightly coat a 13X9X2" inch baking dish with cooking spray. Combine all ingredients in a large bowl adding blueberries and coconut last. Sweeten to taste (I used 2 droppers full of vanilla stevia drops.) Bake for about one hour. The oatmeal will appear not done when you take it out of the oven. Remove from the oven and let it cool to room temperature. Then put it in your refrigerator overnight for best results. It will thicken nicely in there.
  • Blueberry Sauce
  • Heat the blueberries with a splash of water over medium high heat. When you hear them sizzle reduce heat to medium and cook for about 5 minutes until saucy. Mash the blueberries against the side of the pan with a spatula.
  • Serve oatmeal with some almond or coconut milk and blueberry sauce.
  • Notes
  • Cook this oatmeal the night before you plan on serving it so I has time to thicken in the refrigerator. Re-heat portions before serving.

Oatmeal Recipe Links

175 Responses to Blueberry-Coconut Baked Steel Cut Oatmeal

  1. I just love all the colours in your photos Marla, they look absolutely stunning especially against that white background. I love blueberries so this sounds like the perfect breakfast for me.

  2. I love this idea. I also hopped over to your big batch post. What great advice. I always cook extra brown rice. I just got a pressure cooker which makes making brown rice a little more of a last minute addition to any dinner, but I still like to make it in big batches. I always cook extra chicken too, but with two growing boys and a husband with a healthy appetite it never lasts in the fridge for me to make a salad the next day. Thanks for the tips!

  3. Ooooh, so pretty! I love the color! And I love blueberries 😀 I do use my slow cooker, sometimes for oatmeal but sometimes for other things but not too often. And I usually always use it when my husband wants roast or stew – the meat is always awesome when it comes out. I love that you put blueberries with coconut in your oatmeal – sounds delicious!

    • Thanks Averie. I think my 1.2 is my new love. A fun, quick lens that is for certain. We are just getting to know each other & are liking the new relationship 😉

  4. You certainly do have good eyes for colors and placement of items. Love looking at the photos. I love steel cut oats and blueberries. This recipe is definitely a keeper.

  5. Thank you so much for the link love, Marla! Your oats look fabulous. I love the idea of combining almond milk with coconut milk. I think I have enough oatmeal variations to try to last me all winter!

  6. I am literally making this now. As soon as I saw the recipe I was obsessed! Luckily I had all of the ingredients (a first)
    Can’t wait to try it! Will be eating this all week!!!

  7. In the summer, I often simply mix in blueberries to my pot of oats and finish cooking until they just begin to burst. A little sprinkled salt and drizzled maple syrup and sesame tahini drizzled on top, and it becomes one of my favorite go-to summer breakfasts. You’re right about blueberries really jazzing up the color! Yours is beautiful.

  8. This sounds delicious! I was wonder what I could substiture the coconut milk with? We are not fans of coconut around here.

  9. what a great recipe, Marla! I love the use of both almond and coconut milk(our household beverage staples). I am sure this tastes almost as good as it looks!

  10. Thanks for the link love for my Slow Cooker Apple Cinnamon Oats. Now you’ve inspired me to try baked oatmeal. Your photos and recipes are, as always, irresistible. That berry color is yummy eye candy. Awesome post!

  11. Another show stopper…your pics are amazing! Blueberry season will be here in FL before we know it…we have a few plants in the front yard that should give an decent crop this year…this will be a perfect way to use them!! Won’t be able to stop myself from trying it before then though 😉

  12. What a beautiful and healthy breakfast!!!! I love blueberries, such delicious little powerhouses of nutrition. I really need to kick up my breakfasts this year. I’m a woman of routine and I have toast every day, but after seeing your blueberry oatmeal I’m inspired.

  13. This looks delicious. I am wondering if by coconut milk you mean the thick and creamy one in a can or the thinner coconut milk in a carton that is refrigerated that you might drink or pour over your cereal?

  14. […] this week Marla posted an amazing recipe (Blueberry-Coconut Baked Steel Cut Oats) which was the inspiration for my morning oatmeal. Unfortunately I didn’t have enough time […]

    • Hi Cath, your oats should be done. While in the oven they will still have some jiggle. Even when it is done cooking. I suggest you take it out and let it cool & firm up outside the oven. Let me know if this works for you. When you store it in the fridge it will firm up even more :)

  15. […] recently wrote about how amazed I was by the beautiful color of Marla’s Blueberry-Coconut Baked Steel Cut Oatmeal and that it inspired me to be more creative in the kitchen and have fun experimenting with fresh […]

  16. Yum, thanks for sharing! I love Coach’s oats – can’t wait to try it. Love it when someone else besides me likes to eat a healthy breakfast.

  17. This is such a great idea! I’m going to definitely make this.
    I just made a pot of steelcut oats. I added to my bowl, the cooked oats, coconut milk lite, rice milk, little stevia and some pineapple with a little juice, and a rounded teaspoon of ground flax seed with cinnamon, delicious!

  18. This looks yummy but I have a thing about baking powder…I can taste it in recipes so I try to avoid cooking with it if possible. Is it really necessary to include the baking powder in this recipe?

    • Hi Shawna. Great question. Since I don’t know what stevia you have & they all vary widely I suggest you just put in a small amount and get to know the brand you have. You can easily adjust the sweetness per person when serving. Which powder are you using?

  19. Found your blog a few days ago and could not wait to try this. Made it during my daughters nap today and tried it almost as soon as it came out of the oven as it smelled so good – delicious!! Cannot wait for my super fussy 19-month old eater to try it for breakfast tomorrow – fingers crossed.

  20. I just discovered the goodness of oats in this article on oats nutrition facts. Being a vegetarian I cant thank enough for having oats around. and now, Your recipe is amazing and the amazing pictures bring everything to reality. Just too good. I will try this tonight and get back with my experience.

  21. Made a version of this (altered from necessity) for Sunday breakfast about a week ago, and really enjoyed it. Even the leftovers, which I had all week.

  22. Do you think quinoa or amaranth can be used instead of steel cut oats? They don’t sell steel cut oats in Germany and this sounds sooo good, I’m looking for subbstitutes.

    • Hi Clara. You can try either of those or regulate Old Fashioned Rolled Oats. You will need to adjust the amount of liquid you use though. I am not sure what that would be with the ingredient change :) Good luck and be sure to report back if you try it!

  23. This looks so good!!!! I can’t do regular oatmeal (has icky texture to me) so I’m looking for an alternative. Any idea what the nutritional data would be on this recipe?

  24. This is delish!! I made it pretty much exact except I used honey to sweeten because i was out of stevia. Next time i would just make a smaller pan (1/2 recipe). I did cook it for an hour and then refrigerate but the next morning it still seemed too undercooked so i cut a peice and re-heated for 20 minutes and it was a little cripspy on the edges. Mmmm. The added sauce and coconut milk make it PERFECT!
    Thx for recipe! Will try some other variations next time as well :)

  25. I am just curious…I have not made steel cut oatmeal before. Does it require alot of liquid? 6 cups of milk, just seems like a lot for regular oatmeal, so I am just curious! Thanks for your help!

  26. I made this tonight but also added sliced banana on the bottom and 2 eggs to the mix, 1/4 cup honey to sweeten. It knocked my socks off! Thank you. Great tip about making it the night before. It is firming up nicely in the fridge. Dreamy recipe. The SCO are so yummy in this!

  27. Wow! I just joined Pinterest and discovered this delicious looking recipe for blueberry oats and can’t wait to try it. Do you have any good recipes for body builders.? I’m not huge or anything but want to eat as naturally and nutritionally as possible. Thanks!

    • Daniel, so happy you found my blog and that AMAZING blueberry oatmeal. I don’t have any body building specific recipes. All of my recipes are whole food based with the majority being free of any sugars. My best suggestion is to browse my recipes and find ones you think could work to make muscles 😉 Stop by any time to say hi!

  28. Hi Marla,
    I just discovered your recipe/website via Pinterest too! What a great resource for nutritious, delicious food! I can’t wait to try a few of them, particularly this oatmeal! I do have one question though…. Do you have to cook the steel cut oats before baking? Or do they actually bake from raw in the oven? Sorry, kind of new to steel-cut oats! Thanks!!

    • Hi Angie, happy you found me too. Yes, the oats will cook when you bake them. Do not pre cook. I suggest that you bake this recipe the night before you want to eat it. This way all the liquid is absorbed and you get the fullest flavor.

  29. This looks like the perfect weekend breakfast and way to use up last years frozen blueberries. I’m just wondering if the coconut milk you use is from a can or carton?

  30. This was fantastic. I got sick of my usual oatmeal and googled oatmeal recipes. I felt a bit silly googling oatmeal recipes but I’m so glad I did because this is the best oatmeal I’ve ever had.

    The only thing I changed was that I used maple syrup (I did put a little too much, so I’ll use a bit less next time). Also, I halved the recipe. Everything else I followed as-is. Oh, and I didn’t even eat it with toppings…I wasn’t patient enough; I wanted to eat it as soon as I woke up :)

    Thanks for posting this recipe!

  31. I do my steel cut oats in the slow cooker and they turn out beautifully…just a tad more liquid is all you need….they stem up and are sooooo creamy. I am simple..1/2 almond milk and 1/2 water. I add my fixins’ as I eat them. I usually make enough for the whole week. This sounds delicious as a yummy breakfast for the whole family.

  32. can i replace the blueberries with some raspberries or blackberries? i want to try this recipe but i am allergic to strawberries and blueberries. help?

  33. I made this recipe yesterday and tried it this morning. I did use about a cup of frozen blueberries with my fresh and the juices from that must have been the cause of my oatmeal coming out a bluishy-green color instead of white with blue swirls… but otherwise the flavors were great! Very filling amd satisfyimg. The sauce is a must as well. It added that powerful sweet and tart punch you expect from the berries which are a little more muted in the oatmeal itself. I also assumed coconut milk in a refridgerated carton and it turned out very nice as well. Thanks for the recipe!

  34. I made this and it was delicious! I poured everything into a pan and sprinkled blueberries, shaved coconut, and pecans on top. I added 4 packets of stevia since my liquid stevia was all gone. So yummy!!!! I ate some now because I can’t wait until the morning. Have you done the nutritional content for this?

  35. I just found your blog on pinterest, and this recipe was a great inspiration for my own personal single serving spinoff. Would you mind if I borrow your recipe as long as I site you as my inspiration? Thanks! Amber Johnson

  36. can you double the almond milk if you do not have coconut milk? Also do you have the nutrition info on this recipe? Can’t wait to try this!

  37. I made this recipe this morning (early…and let it set) for my breakfast. Amazing! I hate it when people make a bunch of changes to a recipe, but I did so successfully (mostly out of necessity) and wanted to share in case someone else needed to do so also. I did a half batch because I am the only one who would be eating it. Next time I may do a full batch and freeze the portions for later breakfasts (and lunches!!). I also used Bob’s Red Mill gluten-free oats and all So Delicious original unsweetened coconut milk since I have gluten and nut sensitivities. I also considered not making the sauce and just throwing in the extra berries, but I went the extra step. I am so glad I did! It elevates the oatmeal from morning oatmeal to a “fancy” morning breakfast a step above the usual. Thanks for a delicious recipe I will be sharing with a friend!

    • Hi! I’m so glad to hear you enjoyed this oatmeal! I do love when people use my recipes as a guide & follow their own intuitions. Your adaptations sound great!!

  38. I am terrible about leaving comments/reviews on recipes I try online. However, I just HAD to take a moment to post a comment about this recipe. It is delicious. I have made it many times since originally discovering it a couple of months ago. I have eaten it every week for breakfast, and sometimes for lunch as well. I make it as is, except I add just a tad more ginger and I double the coconut sometimes. I use agave nectar as my sweetener. I have used both steel cut and regular oats. I always make the blueberry topping from frozen blueberries (so easy!) and top it with toasted pecans. The only thing I will say is that my oatmeal bake comes out looking like mush (your pictures are amazing!), but I don’t care. I love, love, love this recipe. I used to be a pancake and waffle junkie. Now, I would rather have this recipe. Thank you so much for sharing this recipe!

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