Description
Blueberry Almond Baked Oatmeal is a cozy, wholesome breakfast featuring oats, almonds, and fresh blueberries baked to perfection. It’s naturally sweetened with maple syrup or honey and flavored with alcohol-free vanilla for a pure, rich taste.
Ingredients
⅔ cup roughly chopped almonds
2 cups old-fashioned oats
2 teaspoons ground cinnamon
1 teaspoon baking powder
¾ teaspoon fine-grain sea salt (or ½ teaspoon table salt)
¼ teaspoon ground nutmeg
1 ¾ cups milk of choice (almond, coconut, oat, or cow’s milk)
⅓ cup maple syrup or honey
2 large eggs or flax eggs
3 tablespoons melted butter or coconut oil, divided
2 teaspoons alcohol-free vanilla flavor (Simply Organic or Watkins Clear Vanilla Flavor)
12 ounces (1 pint) fresh or frozen blueberries, divided
2 teaspoons raw sugar (optional)
Optional toppings: plain or vanilla yogurt made with alcohol-free flavor, whipped cream, extra maple syrup or honey, or fresh fruit
Instructions
1. Preheat oven to 375°F and lightly grease a 9-inch square baking dish with butter or coconut oil.
2. Toast the chopped almonds on a baking sheet for 4 to 5 minutes until fragrant.
3. In a medium bowl, combine oats, toasted almonds, cinnamon, baking powder, salt, and nutmeg. Whisk to blend.
4. In another bowl, whisk together milk, maple syrup or honey, eggs, half of the melted butter or coconut oil, and vanilla flavor. If coconut oil solidifies, gently warm until liquid again.
5. Reserve ½ cup of the blueberries for topping. Spread the remaining berries on the bottom of the baking dish.
6. Pour the dry mixture over the fruit, then drizzle the wet mixture on top. Shake the dish gently to distribute evenly and pat down any dry oats.
7. Scatter reserved blueberries on top and sprinkle with raw sugar if desired.
8. Bake for 42–45 minutes (or up to 50 minutes with frozen berries) until golden and set in the center.
9. Cool for a few minutes, drizzle remaining melted butter or coconut oil, and serve warm.
10. Serve plain or with yogurt, whipped cream, extra syrup, or fruit.
Notes
For a vegan version, use flax eggs and coconut oil.
To make it gluten-free, use certified gluten-free oats.
Replace almonds with pepitas or sunflower seeds for a nut-free variation.
This oatmeal keeps well for 4 to 5 days in the refrigerator. Reheat individual portions with a splash of milk.
Freeze individual squares for up to 3 months for an easy grab-and-go breakfast.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Breakfast
- Method: Baked
- Cuisine: American