Preheat the oven to 375 F.
In a large mixing bowl, combine the oats, shredded coconut, cinnamon, salt, and nutmeg. Mix well.
In a small bowl, combine the soymilk, vegan butter, sweetener, and vanilla. Whisk together.
Pour the wet mixture into the oats and stir.
Lightly oil 15 by 8-inch baking pan.
Arrange half of the blueberries on the bottom.
Pour in the oat mixture, then scatter the remaining blueberries on top.
Sprinkle with extra coconut flakes.
Bake for 30-45 minutes, or until the top looks nicely browned.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (147g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 59 (17%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 39.4mg||1 %|
|Potassium 399.1mg||11 %|
|Total Carbohydrate 64.9g||19 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 55.9g|
|Protein 12.9g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 354
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