Go Back

Blueberry Almond Baked Oatmeal

Maria G. Brooks
Blueberry Almond Baked Oatmeal is a nutritious and hearty breakfast dish that combines the wholesome goodness of oats, the antioxidant-rich benefits of blueberries, and the crunchy texture of almonds.
This baked oatmeal is packed with fiber, healthy fats, and protein, making it an energizing way to start your day.
Perfect for meal prep, this recipe can be enjoyed fresh from the oven or reheated throughout the week.
Customizable with different fruits and toppings, it’s a versatile option for anyone looking for a nutritious and satisfying breakfast.
Nutrition Facts (Per Serving)
Calories: 250 kcal, Carbohydrates: 35g, Protein: 7g, Fat: 9g, Saturated Fat: 1g, Fiber: 5g, Sugar: 10g, Sodium: 120mg
Estimated based on one serving (assuming 8 servings per batch)
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 servings
Calories 250 kcal

Equipment

  • 9x9-inch baking dish – 1 unit
  • Mixing Bowls – 2 units
  • Whisk – 1 unit
  • Measuring cups and spoons (1 set)
  • Spoon or spatula – 1 unit
  • Oven – 1 unit

Ingredients
  

  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 cups milk dairy or non-dairy
  • 2 large eggs
  • 1/4 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh or frozen blueberries
  • ½ cup sliced almonds

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish with cooking spray or butter.
  • In a large bowl, mix together the rolled oats, baking powder, cinnamon, and salt.
  • In a separate bowl, whisk together the milk, eggs, maple syrup (or honey), and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and stir until fully combined.
  • Gently fold in the blueberries and sliced almonds, ensuring an even distribution throughout the mixture.
  • Pour the mixture into the prepared baking dish and spread it out evenly.
  • Bake for 35–40 minutes, or until the top is golden brown and the oatmeal has set.
    You can check by inserting a toothpick into the center—it should come out clean.
  • Allow the baked oatmeal to cool for 5 minutes before serving. Enjoy warm!

Notes

  • Substituting Oats: You can use instant oats, but they may not give you the same texture as rolled oats. Stick to rolled oats for the best results.
  • Frozen Blueberries: Frozen blueberries can be used in place of fresh blueberries. Just fold them gently into the batter to avoid them breaking apart.
  • Sweetener Options: You can adjust the sweetness by adding more maple syrup or honey, depending on your preference. For a sugar-free version, use a sugar substitute like stevia.
  • Dairy-Free Version: For a dairy-free version, substitute the milk with any non-dairy milk, such as almond or coconut milk.
Keyword Blueberry Almond Baked Oatmeal