Key takeout
- I’m not a morning person, so I wanted a simple meal-preparing-friendly breakfast so I decided to try the Blueberry Coconut Warnitz Baked Oatmeal.
- Baked oats have 10 grams of fiber per serving, offering health benefits such as lowering the risk of diabetes and heart disease.
- After making a batch of weeks, I discovered they have the perfect balance of textures and am excited to try more of our baked oat recipes.
Anyone who knows me would say I am not a morning person. Totally. I take great care, so breakfast is often placed on the back burner. This is not ideal as a balanced breakfast is important to support stable energy levels throughout the day. Recently, one of my goals has been to prioritize eating a balanced breakfast. So I decided to look for makeup options that would help me burn my morning fuel and not drive me out of bed more than I need to. The Blueberry Coconut Warnitz Baked Oatmeal recipe seemed like it would be a great starting point.
The first thing that drew me to this recipe was the amount of fiber. Each serving is high in fiber and weighs 10 grams per square. Consuming the right amount of fiber, such as reducing the risk of type 2 diabetes or heart disease, has many health benefits if you don’t know about it. My family has a history of both conditions, so I thought this recipe would be a good opportunity to try something new and pay attention to my fiber intake.
Blueberry Coconut Warnitz Baked Oatmeal is packed with 10 grams of fiber
We chose to make these baked oats on Sunday nights as they are great meal preparation options. That way I will inevitably have a delicious breakfast ready to go after being able to snooze multiple times the next morning. Also, since the regular oven is broken, I baked it in the oven section of the air fryer. Luckily I had no issues using this method, so if you don’t want to turn on the oven, try an air fryer!
After preheating the air fryer, I did the job of preparing the date. I used to go on dates, but this was the first time I’ve used this method to prepare. The recipe required soaking for about 20 minutes to soften them. While the date was soaked, I simmered in a pot in a pot until the sauce was thick and stuffed with blueberries.
By this point the date had softened and I blended it into a food processor. They turned into a rich paste, adding a subtle caramel-like flavour to the final dish. I put some of the date paste for my topping aside and then added coconut milk, bananas, eggs, coconut extracts and vanilla extracts to my food processor. Next, I combined oats, walnuts, coconut, baking powder and salt in a bowl and stirred it with the banana mixture. Finally, I folded it in the final cup of blueberries and made sure not to crush them.
Assembling the dish was very simple. Half of the oat mixture was added to the baking dish, spoon a layer of berry stuffing and tighten the remaining oats. I sprinkled coconut and remaining nuts and date paste on top and popped it on an air fryer.
After 30 minutes, my apartment absolutely smelled like God. I let the oats cool for about 10 minutes and couldn’t resist testing the slices before bed. One of my favorite things about this recipe was the contrasting texture. After baking, the blueberry filling turned into a brooding jam, perfectly combined with a slightly crunchy oatmeal layer.
The dish has improved over time. The flavors melted overnight and became even more pronounced when reheated the next day. I love starting my mornings with a meal I was ready to eat in a few minutes and it also gave me a fiber boost. This dish is simply tasty and we’ve added other baked oat recipes to the menu to quickly test it out, like our high protein peanut butter baked oats.
