Baked Berry and Coconut Oatmeal

Baked Berry and Coconut Oatmeal

Baked Berry and Coconut Oatmeal

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A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.

I think breakfast is a very important start to any day. I am one of those people who does eat breakfast every single day. Yes, I think I should for nutrition but also because I’m quite hungry in the morning and if I don’t eat breakfast, no one is safe around me! That’s right, I turn into a hangry person, and it is not pretty.

I love these individual Baked Berry and Coconut Oatmeal squares because they are a good combination of chewy coconut and oatmeal with sweetness from frozen berries and maple syrup, yet they are not overly sweet. The eggs and milk provide much-needed protein to help us get through the morning and the adorable squares are a perfect size, at least for me. I just love them topped with lots of yogurt and fresh berries if I have them on hand. They can be made in advance, wrapped and frozen for up to a month. Thawed squares can be warmed gently in the microwave when you’re ready to eat.

Ingredients for Baked Berry and Coconut Oatmeal in a large glass bowl ready to be whisked together.

They’re super simple to make using only one bowl, and if you don’t have an individual pan like the one I have, you can bake it in a 9” x 9” pan and cut into desired squares. Either way, Baked Berry and Coconut Oatmeal is an easy and tasty way to start your day. Enjoy!

More breakfast options…

Baked Apple Cranberry Oatmeal

Orange Yogurt Smoothie

Ginger Pear Pancakes

 

Baked Berry and Coconut Oatmeal baked in individual squares.

A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.
Baked Berry and Coconut Oatmeal
Print Recipe
    Servings Prep Time
    12 servings 20-25 minutes
    Cook Time Passive Time
    28-30 minutes 20 minutes
    Servings Prep Time
    12 servings 20-25 minutes
    Cook Time Passive Time
    28-30 minutes 20 minutes
    A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.
    Baked Berry and Coconut Oatmeal
    Print Recipe
      Servings Prep Time
      12 servings 20-25 minutes
      Cook Time Passive Time
      28-30 minutes 20 minutes
      Servings Prep Time
      12 servings 20-25 minutes
      Cook Time Passive Time
      28-30 minutes 20 minutes
      Ingredients
      Servings: servings
      Instructions
      1. Preheat oven to 350°F.
      2. In a large bowl whisk together milk and eggs. Whisk in remaining ingredients except for the berries until fully combined. Stir in berries.
      3. Spray a 12 square non-stick brownie pan or a 9"x 9" non-stick pan with non-stick spray.
      4. Divide batter evenly between squares or pour into prepared 9" x 9" pan.
      5. Bake on the center rack for 28-30 minutes if using the individual brownie pan and about 40 minutes if using the 9"x 9" pan.
      6. Remove from oven and allow to cool for about 20 minutes. They will continue to firm up while cooling and you only need it pleasantly warm to serve. They will be difficult to remove from the individual brownie pan if too warm. Remove from pan and serve with yogurt, fresh berries and a drizzle of maple syrup if desired. If baking for meal prep and saving for later feel free to allow it to cool longer before removing from either pan.
      Recipe Notes

      -Use almond milk or other milk substitutes in place of the 2% milk if desired.

      -Add a scoop of vanilla protein powder if you want more protein.

      -The individual brownie pan is perfect for meal prep baked oatmeal squares.

      -Allow the squares to cool completely before wrapping and freezing.  Will keep well wrapped for up to one month in the freezer.

      -Allow frozen squares to thaw before warming gently in the microwave.

       

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      Skillet Flatbread

      Skillet Flatbread

      Skillet Flatbread

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      Skillet Flatbread stacked three high on a wooden serving plate and garnished with zahtar.

      Do you have flour, yeast, oil and salt? It is all you need to make golden, slightly crisp and chewy Skillet Flatbread. The recipe is super easy without a lot of fuss, and the flatbread is delicious with just about anything. I like mine sprinkled with a zahtar spice mix but you can eat it plain, or with your favourite herb or spice mix. So get ready to dunk, dip and scoop all your tastiest soups, stews and tagines because you’ll be making this time and time again.

      Risen dough in a large bowl resting on a wooden platter in preparation for Skillet Flatbread.

      Any non-stick skillet will work for this recipe even though I’ve suggested using a cast-iron skillet. The dough is uncomplicated and can be pressed or rolled into any shape, however, I opted for 9” circles which cook evenly and quickly, and it fits nicely in my 10” skillet. This Skillet Flatbread will keep for several days in a sealed container but can also be frozen for use later. When thawed, give it a gentle warming in the microwave or low oven. Eating it at room temperature is perfectly tasty but I prefer it slightly warm. Enjoy!

      Skillet Flatbread cut into triangles and served on a wooden serving plate and garnished with zahtar.

      Skillet Flatbread
      Print Recipe
        Servings Prep Time
        3 9" flatbreads 20-25 minutes
        Cook Time Passive Time
        32 minutes 70 minutes
        Servings Prep Time
        3 9" flatbreads 20-25 minutes
        Cook Time Passive Time
        32 minutes 70 minutes
        Skillet Flatbread
        Print Recipe
          Servings Prep Time
          3 9" flatbreads 20-25 minutes
          Cook Time Passive Time
          32 minutes 70 minutes
          Servings Prep Time
          3 9" flatbreads 20-25 minutes
          Cook Time Passive Time
          32 minutes 70 minutes
          Ingredients
          Servings: 9" flatbreads
          Instructions
          1. Combine yeast and water in the bowl of a stand mixer fitted with a dough hook. Allow fermenting for 10 minutes.
          2. Stir in 1 cup of flour, I tbsp olive oil and salt. Add another half a cup of flour and begin kneading. Knead until the flour is absorbed and continue adding flour by the tablespoon until dough pulls away from the side of the bowl and is no longer sticky. I used 2 1/4 cups of flour in total. Knead until dough is smooth, about 7 minutes.
          3. Coat a large bowl with 1 tsp of olive oil. Form dough into a ball and place in the bowl, turn to coat in oil. Cover and allow to rise for 1 hour.
          4. Divide dough into 4 equal portions. Heat a large cast-iron skillet over medium heat. Roll or press one dough portion into a 9" round. Drizzle 1 tsp of canola oil into the hot skillet. When the oil is hot add the prepared rolled dough. Cook for about 4 minutes per side, adjusting the heat as needed.
          5. While the flatbread is cooking roll the remaining dough portions into 9" rounds.
          6. Remove flatbread from skillet and drizzle with additional olive oil and sprinkle with Zaatar if desired.

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          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com