I actually don’t mind mornings…especially when supplied with a steaming mug of coffee, but I know for some, it takes a great deal more than some coaxing with caffeine to pry them from their comfortable beds.
I can’t really say I blame the sorts who fall into this category. So often and for so many, daybreak just means it’s time to bolt down a quick breakfast – if even that – then get dressed and run off to work or school or some other obligation. Even a so-called morning person (like me…as long as I have coffee…) would rather greet the day promptly if it promised something especially enjoyable…
I’ve been known to wake up exceptionally early, sans complaint, for the sake of traveling.
Speaking of travel…
Mmm…coconut. This familiar scent will allow us an escape from the mundane! Take a whiff of this and let’s imagine ourselves ambling lazily down a shady path to a white sandy beach this morning in lieu of walking into work.
Let’s envision winking the summer sun out of our eyes instead of staring blankly at blinking traffic lights…
Hmm….Sweet, friendly aromas coming from this bowl – warm cinnamon isn’t a bad wake-up call, either, really.
And…if you must wake up early in the morning, it’s the least you can do to treat yourself to a flavorful breakfast…
Toasted Coconut & Blueberry Baked Oatmeal
Adapted from Two Peas & Their Pod (made into a vegan recipe)
- 2 cups old-fashioned oats
- 1 tablespoon toasted wheat germ
- 1/2 cup unsweetened coconut flakes
- 1/4 cup light brown sugar – spooned, not packed
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 cups unsweetened almond milk
- 1 tablespoon ground flax seed
- 3 tablespoons water
- 3 tablespoons coconut oil, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1 cup blueberries (I used frozen)
Preheat the oven to 350 degrees F. Line an 8×8 baking pan with parchment paper and set aside.
In a medium bowl, combine oats, wheat germ, coconut flakes, brown sugar, baking powder, salt, and cinnamon. Set aside.
In another medium-sized bowl, add almond milk, ground flax, water, coconut oil, and vanilla extract. Whisk these to combine. Add about half of your blueberries to the bottom of the baking dish. Next, pour dry ingredients (oat mixture) evenly into the pan over the berries. Pour the milk mixture over the oats and gently shake the baking dish to ensure even coverage by the liquid mixture. Add the remaining blueberries on top.
Bake for 40 minutes, until the oatmeal is set. Let cool for 5 minutes and serve, either straight-up, or with a splash of your favorite milk or yogurt.
Good morning? Delicious morning.