Baked Oats with Blueberries and Almonds Recipe
Looking for the warmest, most comforting way to start your morning? These Baked Oats with Blueberries and Almonds deliver the sweet aroma of cozy weekends and the satisfaction of a dessert-like breakfast you can feel good about. The oats bake up tender, the blueberries burst with juice, and the chopped almonds add just enough crunch to keep every bite interesting. Whether you want something special for slow Sunday brunches or a make-ahead treat for busy weekday mornings, Baked Oats with Blueberries and Almonds ticks every box with flavor, simplicity, and nourishing ingredients.
Ingredients You’ll Need
You only need pantry staples and a handful of fresh ingredients to bring these Baked Oats with Blueberries and Almonds to life. Each ingredient shines in its own way, from the velvety oats to the naturally sweet berries and buttery almonds, creating a dish with layers of taste and beautiful contrast.
- Old-fashioned rolled oats: These give the bake its chewy, hearty base and soak up all the rich flavors.
- Chopped almonds: For the perfect crunch and a nutty depth that complements both the oats and blueberries.
- Baking powder: Lifts the oats ever so slightly, so your bake isn’t too dense.
- Ground cinnamon: Adds irresistible warmth and pairs beautifully with the berries.
- Salt: Just a pinch brings the other flavors into focus and balances the sweetness.
- Milk (dairy or non-dairy): Moistens the oats, making them fluffy and tender.
- Maple syrup or honey: Natural sweeteners that add rich, caramel notes without overpowering the berries.
- Large egg: Binds everything together so your breakfast bake holds its shape.
- Melted coconut oil or butter: Infuses the oats with silky richness and ensures a tender texture.
- Vanilla extract: Rounds out the flavor, making everything taste homemade and extra special.
- Fresh or frozen blueberries: The star bursts of color and natural sweetness in every forkful.
How to Make Baked Oats with Blueberries and Almonds
Step 1: Prep Your Baking Dish and Oven
Begin by preheating your oven to 375°F (190°C). While it warms up, lightly grease an 8×8-inch baking dish (or something similar you have on hand) to keep your oats from sticking. This tiny step ensures every square comes out perfect and golden.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, stir together the rolled oats, chopped almonds, baking powder, ground cinnamon, and salt. Mixing your dry ingredients first means they’ll be distributed evenly throughout the bake, so no one gets a bite that’s all cinnamon or all crunch.
Step 3: Blend the Wet Ingredients
In a separate bowl, whisk together the milk, maple syrup (or honey), egg, melted coconut oil (or butter), and vanilla extract. Aim for a smooth, well-combined mixture—this will pour over the dry ingredients and create luscious, creamy oats.
Step 4: Combine Wet and Dry Mixtures
Now, pour your wet mixture directly into your bowl of oats and almonds. Give everything a good stir so all the oats are moistened and you don’t spot any dry patches lurking at the bottom.
Step 5: Fold in the Blueberries
Gently fold in the blueberries, being careful not to mash them—unless you want pockets of bright purple swirls in your oats (honestly, not a bad thing!). Both fresh and frozen blueberries work; just add them straight in, no thawing needed.
Step 6: Pour and Bake
Transfer your oat mixture into the prepared baking dish, spreading it out evenly. Pop it into the oven and bake for 35 to 40 minutes, or until the top turns golden brown and the center is set and springy. The scent drifting through your kitchen is reason enough to make this dish!
Step 7: Cool, Slice, and Enjoy
Let your Baked Oats with Blueberries and Almonds cool in the dish for 5 to 10 minutes. This helps everything settle, making slicing effortless. Dig in while it’s still warm and fragrant, straight from the oven.
How to Serve Baked Oats with Blueberries and Almonds
Garnishes
Dress up each serving with a pour of milk, a drizzle of extra maple syrup, or a sprinkle of extra chopped almonds for even more texture. A scattering of fresh blueberries on top adds instant color and wow-factor, perfect for impressing your breakfast guests or simply treating yourself.
Side Dishes
Pair your Baked Oats with Blueberries and Almonds with a spoonful of Greek yogurt or a small bowl of cottage cheese for added creaminess and protein. A side of crispy bacon or plant-based sausage also makes this breakfast bake feel complete for those who crave a little savory on the side.
Creative Ways to Present
For brunch gatherings, cut the baked oats into neat squares and serve them stacked on a platter, dusted with powdered sugar and a handful of blueberries for a bakery-worthy look. For a casual weekday treat, pack a square into a jar with yogurt and swirl in more fresh fruit for a fun parfait twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your Baked Oats with Blueberries and Almonds tightly or portion individual squares into airtight containers. They’ll stay fresh and delicious in the refrigerator for up to 5 days, making them perfect for prepping your breakfast in advance.
Freezing
Want to save some for later? Wrap individual pieces in plastic wrap and store them in a freezer-safe bag or container. Your Baked Oats with Blueberries and Almonds will keep in the freezer for up to 3 months, ready to grab on those especially hectic mornings.
Reheating
To reheat, simply pop a square in the microwave for 30–60 seconds, or warm several in a 350°F (175°C) oven for 10–15 minutes. Add a splash of milk to keep things moist, and your oats will taste freshly baked all over again.
FAQs
Can I use steel-cut oats instead of rolled oats?
Rolled oats work best for this recipe because they cook through evenly while still holding their shape and creaminess. Steel-cut oats need a different liquid ratio and baking time, so for the classic texture and consistency, stick with rolled oats.
Can I make Baked Oats with Blueberries and Almonds vegan?
Absolutely! Swap the egg for a flaxseed or chia seed egg, choose your favorite plant-based milk, and use maple syrup and coconut oil instead of honey or butter. You’ll get the same lovely results, minus the animal products.
Should I thaw my blueberries if I’m using frozen?
No need! Toss them straight into the batter from the freezer. Just be aware that frozen blueberries might tint your oats a touch purple—delightful and totally delicious.
What can I use instead of almonds for a nut-free version?
Sunflower seeds or pumpkin seeds are a fabulous stand-in for chopped almonds. They offer the same crunch and protein content, making these Baked Oats with Blueberries and Almonds totally school lunchbox-friendly.
How do I know when the oats are baked through?
Your oats are ready when the center springs back lightly to the touch and the edges are enticingly golden. If a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine), you’re good to go.
Final Thoughts
There’s something deeply satisfying about a tray of Baked Oats with Blueberries and Almonds—warm from the oven, brimming with good-for-you ingredients and endless comfort. Give this recipe a try the next time you want a breakfast that feels like a hug. It might just become your new favorite way to greet the day!
Print
Baked Oats with Blueberries and Almonds Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in a wholesome and flavorful breakfast with this delicious recipe for Baked Oats with Blueberries and Almonds. A perfect balance of nutty almonds, sweet blueberries, and hearty oats, this dish is sure to become a family favorite.
Ingredients
Main Ingredients:
- 2 cups old-fashioned rolled oats
- 1/2 cup chopped almonds
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 2 cups milk (dairy or non-dairy)
- 1/4 cup maple syrup or honey
- 1 large egg
- 2 tablespoons melted coconut oil or butter
- 1 teaspoon vanilla extract
Additional Ingredient:
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.
- Prepare the Dry Ingredients: In a large bowl, combine oats, chopped almonds, baking powder, cinnamon, and salt.
- Mix the Wet Ingredients: In another bowl, whisk together milk, maple syrup or honey, egg, melted coconut oil or butter, and vanilla extract.
- Combine and Bake: Pour the wet ingredients into the dry ingredients and mix well. Gently fold in the blueberries. Pour the mixture into the prepared baking dish and bake for 35–40 minutes until golden and set.
- Cool and Serve: Allow the baked oats to cool for 5–10 minutes before serving.
Notes
- Add a mashed banana to the batter for natural sweetness.
- Serve warm with a drizzle of milk or extra maple syrup.
- This dish can be stored in the refrigerator for up to 5 days and reheated as needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 9g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg
