Tasty Oatmeal Muffiny Things, Part 3

Blueberry Coconut Oatmeal Muffins

When I thought that my pumpkin baked oatmeal had gone down in flames, I asked The Assistant for ideas for what to make next. His suggestion: blueberry coconut.

I used dried blueberries instead of fresh, partly because I was down to my last frozen blueberries, and partly because I didn’t want the excess moisture affecting the finished product.

I also decided to turn these into more of a muffin by adding a cup of whole wheat pastry flour. This gives the muffins the ability to rise, creating a lighter texture. If you prefer the density of the wheat-free versions from the past two weeks, I won’t judge.

Blueberry Coconut Oatmeal Muffins

Serves 12
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Allergy Egg, Wheat
Meal type Breakfast, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot
This is a hybrid between the baked oatmeal recipes of recent weeks, and a classic blueberry muffin. Hearty and full of protein and fiber to keep you full all day.


  • 2 cups Old-fashioned oats
  • 1 cup Whole wheat pastry flour
  • .25 cup Brown sugar
  • .5 teaspoon Baking powder
  • .5 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1 can Light coconut milk
  • 2 Eggs
  • .25 cup Chia seeds
  • 1 teaspoon Vanilla extract
  • .75 cup Dried blueberries
  • .25 cup Unsweetened coconut flakes


When chia seeds hit liquid, they expand. I've found that if I don't pre-soak them, they can be hard to digest. Evidently I'm in the minority here. If your belly isn't bothered by unbloomed chia seeds, feel free to skip the pre-soak and just add them to the dry ingredients.


Step 1
Preheat oven to 350 degrees F. Grease muffin tin. Soak chia seeds in coconut milk.
Step 2
In a large bowl, mix together oats, flour, sugar, salt, baking powder and cinnamon.
Step 3
In a smaller bowl, mix together eggs, coconut milk/chia mixture and vanilla extract.
Step 4
Combine all ingredients. Scoop evenly into muffin tin.
Step 5
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Step 6
Allow to cool for 10 minutes before serving. Cool completely and freeze extras.

Easy-AllThe Assistant ate one, and then immediately got a container for the next day’s lunch. “I’m taking this for lunch,” he said, packaging it for later. “A muffin and yogurt. That would be a good combination. And there aren’t any nuts, so I can’t get in trouble for it.”

“Now,” he said, “what should we try next?”

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