Triple Berry Baked Oatmeal with Coconut

Berry picking is always on my summer bucket list.  Not only am I passionate about raising healthy adventurous eaters, I also want to teach both my girls where their food comes from.  With the early arrival of summer here on the West Coast, we managed to go strawberry picking the first weekend of June. Both girls were supper excited, while Miss Q is still too young she clearly enjoyed eating her weight in berries.  We are big on oats, even in the summer months.  Fresh summer berries are the perfect addition to oatmeal, baked oatmeal. This triple berry baked oatmeal topped with coconut is a perfect way to start off your morning and enjoy summer’s bountiful fresh fruit.


We are an oat loving family. I love this recipe because its easy, healthy, and delicious.If you are a coconut lover, like D, you are going to love this oatmeal. For this recipe I toasted the oats in coconut oil first, added milk, chopped walnuts, cinnamon, raspberries, blueberries, strawberries and flake coconut. I recommend making a large batch and enjoy it throughout the week over yogurt or milk. You can easily add your favourite toppings such as hemp hearts, flax seed, and your favorite fruit. To make this gluten and/or dairy free I would use gluten free oats and substitute cow’s milk for unsweetened almond milk.

triple berry oats

Triple Berry Baked Oatmeal with Coconut

Yields 6

5 minPrep Time

35 minCook Time

40 minTotal Time

Save RecipeSave Recipe


  • 2 cups of oats
  • 2 tbsp of coconut oil, melted
  • 1/4 cup of walnuts, chopped
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1 1/2 cups of milk ( cow's, unsweetened almond, or coconut)
  • 1 tbsp maple syrup
  • 1 egg, large
  • 1 tsp vanilla extract
  • 1/2 cup of blueberries
  • 1/2 cup of raspberries
  • 1/2 cup of strawberries
  • 1/4 cup of coconut, flakes


  1. Preheat the oven to 375 degrees. Grease a 8 x8 inch baking dish and set aside.
  2. melt 1 tbsp coconut oil over medium heat, add oats and toast for 1-2 minutes.
  3. In a medium bowl, combine oats, walnuts, cinnamon and baking powder
  4. In a small bowl combine milk, remaining coconut oil,egg,maple syrup and vanilla.
  5. Layer 1/2 the fruit on the bottom of the baking dish, add oats, and wet ingredients.Gently wiggle to baking dish to ensure the milk is evenly distributed.
  6. Add remaining fruit and coconut flakes on top
  7. Bake until lightly brown. Let cool for 5 mins before serving


Not only do oats taste good but they are good for you! Oats are a good source of soluble fibre to help you feel full, stabilize blood sugars, and control cholesterol levels. Choosing the right oat can be a bit confusing with many varieties to choose from instant, to quick oats, to steel cut oats. When it comes to oats, I always recommend reading the ingredient list. Instant oats are highly processed and usually full of sugar, fillers like guar gum and artificial flavours. Not the kind of oats this dietitian likes to promote. Large flake oats ( also known as old fashioned oats) are quickly steamed and rolled, like steel cut oats, have their germ and bran intact, the most nutritious part of the grain. Steel cut oats are the winner when it comes to oats, they are whole grains and will keep you full all morning long, downfall they take the longest to cook.


If you are looking for other oats recipes we love these granola bars, granola, pancakes, and this apple crunch oatmeal is a breakfast favourite.


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  1. 9 Dietitian-Approved Recipes to Make with Fresh Berries – nutriFoodie - September 4, 2019 […] Barbara’s Triple Berry Baked Oatmeal with Coconut […]

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