Blueberry Coconut Baked Oatmeal


I am an oatmeal fanatic. I could eat it for breakfast, lunch, and dinner, and in fact have eaten for it all three meals (Not all in one day – I’m not that crazy… yet.) I like it hot, cold, simmered away on the stove, or made in the microwave ten minutes before I leave for work. With a million weird toppings or a pinch of salt and a splash of maple syrup, it is one of my favorite foods and my trusty standby. No matter what kind of mood I’m in, and no matter what’s in the fridge or the pantry, oatmeal is always there for me <3.


Now I know not everyone is as gung-ho about oatmeal as I am. For example, one of my coworkers said “Ew” when I told her I had a recipe for baked oatmeal. BUT, let me tell you, if there’s a way to convert people to the O.G good-for-you grain, this Blueberry Coconut Baked Oatmeal is it.


Somewhere between a virtuous breakfast and a dessert, it’s creamy, nutty, and perfectly sweet, thanks to coconut milk and a healthy dose of maple syrup. The toasted coconut flakes and slivered almonds on top add a really nice crunch – a welcome addition to anyone who’s ever pushed oatmeal around in a bowl and declared it “mushy.” On a winter morning, there is no more comforting breakfast than a big cup of coffee and a heap of baked oatmeal, fresh from the oven and drizzled generously with maple syrup. And the smell of cinnamon wafting through the house is a total bonus.

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While I don’t usually cook with any particular dietary restrictions in mind, these days, it feels impossible to have a group of friends over without navigating a handful of allergies and personal preferences. This recipe is one of my go-tos when hosting brunch for a group, because it’s a hit with both the health nuts and the dough-nuts. It’s dairy-free, gluten-free, and can be nut free if you omit the almonds. And while food made for special diets can often end up feeling like a dreary alternative to the delicious food on the table, this oatmeal is anything but that.  I eat everything, and this is one of my favorite breakfasts EVER. Hope you love it, too.


Blueberry Coconut Baked Oatmeal


  • unsalted butter or coconut oil, for greasing the pan
  • ½ cup slivered, blanched almonds
  • ½ cup unsweetened, flaked coconut, such as Bob’s Red Mill
  • ¼ cup plus 1 tablespoon maple syrup, divided
  • kosher salt
  • 2 cups rolled (“old-fashioned”) oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 (13.5 ounce) can light, unsweetened coconut milk, such as Native Forest
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ¼ cup water
  • 1 cup fresh blueberries


Preheat the oven to 350 degrees. Generously grease an 8x8x2 inch square baking pan with butter or coconut oil.

In a medium (10-inch) sauté pan, toast the almonds and coconut over medium-low heat, stirring occasionally, until the coconut begins to brown. Begin stirring almost constantly and continue to cook until the coconut is golden brown (about 10 minutes total.) Off the heat, stir in 1 tablespoon of maple syrup and 1/8 teaspoon salt. Transfer to a small bowl and set aside to cool.

Meanwhile, in a small bowl, combine the oats, baking powder, cinnamon, and ¾ teaspoon salt. In a large bowl, combine the coconut milk, egg, vanilla, water, and maple syrup. Whisk vigorously until thoroughly smooth.

Add the dry ingredients to the wet ingredients and stir until combined. Gently stir in the blueberries, pour into the prepared pan, and top with the almond and coconut mixture. Bake for 35-45 minutes, until cooked through. Let the oatmeal cool for 5 minutes, and serve in squares or scoops with additional maple syrup on the side.

Kale & Apple Slaw

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We’re all trying to eat a little healthier in January, but you know what, it’s hard! It’s freezing in East Hampton and after a long day, all I want is a big glass of red wine and a bowl of pasta. Or maybe some kind of braised meat. Or maybe pasta with a braised meat sauce? See what I mean? 

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But vegetables don’t have to be a punishment. This Kale and Apple Slaw is one of my favorite winter salads because while it’s full of produce and relatively healthy (Parmesan is healthy, right?? ), it’s also totally satisfying. The slaw has lots of different textures and flavors that make it much more interesting and delicious than your average bowl of kale. With the crunchy, sweet apple,  sharp onion, toasted pecans and salty Parmesan, each bite is like a little meal in itself.



If you’re looking for diet food, you might want to keep looking. But if you’re looking for a tasty salad that won’t leave you feeling hungry and a little sadder than you were before you ate it, you’ve come to the right place.


This slaw is great either on its own for lunch or as a side to hearty winter main courses. I especially love it with roast chicken or turkey chili. The recipe makes a LOT of salad, but leftovers keep well if you aren’t feeding a crowd. (The pecans and apples will get a little bit soggy if the salad sits overnight, but not enough to keep me from eating this salad straight from the tupperware for lunch the next day.)


Kale and Apple Slaw


  • 1 cup pecan halves
  • 1 bunch curly kale (12 ounces)
  • 2 tablespoons freshly squeezed lemon juice (1 lemon)
  • 4 tablespoons extra-virgin olive oil
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup very thinly sliced red onion (about ¼ onion)
  • 1 crisp, sweet apple, such as Fuji, cut into matchsticks
  • 1 cup shaved Parmesan cheese, see note (2 ounces)


Preheat the oven to 350 degrees. Place the pecans on a sheet pan and roast for 10 minutes.  Allow to cool, then roughly chop the pecans and set aside.

Wash the kale leaves and pat them dry with a paper towel. Lay the leaves flat on a cutting board and cut down both sides of the center rib, discarding the rib. Using a sharp knife, cut the leaves crosswise into thin strips, as you would for coleslaw.

In a small, glass measuring cup, combine the lemon juice, olive oil, salt and pepper.  Whisk until smooth. Pour the dressing over the kale, and using tongs or two serving spoons, toss the kale for a full thirty seconds. Set aside to let the kale marinate for at least 20 minutes, or up to several hours in the fridge, covered, before serving.

Meanwhile, place the onions in a mesh strainer or colander and rinse under warm tap water for thirty seconds to remove some of their “bite.” Drain and set aside.

When ready to serve, add the pecans, onions, and apple to the kale and toss well to combine. Add the Parmesan, toss gently, and serve.

Note: I use a vegetable peeler to make big shavings of Parmesan.