Baked Oats with Blueberries and Almonds

Why You’ll Love This Recipe

Baked Oats with Blueberries and Almonds is a wholesome, satisfying breakfast that’s naturally sweet, hearty, and full of texture. Juicy blueberries burst with flavor while sliced almonds add a delightful crunch. Easy to make and great for meal prep, this warm, cozy dish is perfect for feeding a family or preparing ahead for busy mornings.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

old-fashioned rolled oats
baking powder
salt
ground cinnamon
milk (dairy or non-dairy)
egg
maple syrup or honey
vanilla extract
fresh or frozen blueberries
sliced almonds
melted coconut oil or unsalted butter

directions

Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.

In a large bowl, mix oats, baking powder, salt, and cinnamon.

In another bowl, whisk together milk, egg, maple syrup, vanilla extract, and melted coconut oil or butter.

Pour the wet mixture into the dry ingredients and stir until combined.

Fold in most of the blueberries and almonds, reserving a few for topping.

Pour the mixture into the prepared baking dish and spread evenly.

Sprinkle the reserved blueberries and almonds on top.

Bake for 35-40 minutes, or until the top is golden and the center is set.

Let cool slightly before serving warm.

Servings and timing

This recipe serves 6.
Preparation time: 10 minutes
Baking time: 35-40 minutes
Total time: 45-50 minutes

Variations

Use chopped walnuts or pecans instead of almonds.
Add a mashed banana or applesauce for extra moisture and sweetness.
Mix in a scoop of protein powder for a nutrition boost.
Use strawberries or raspberries in place of blueberries.
Top with a drizzle of almond butter or a dollop of yogurt.

storage/reheating

Store in an airtight container in the fridge for up to 5 days.
Reheat individual portions in the microwave or warm in the oven at 325°F (160°C).
Baked oats can be frozen in portions for up to 2 months—thaw overnight and reheat before serving.

FAQs

Can I use quick oats?
Old-fashioned oats give the best texture, but quick oats can be used in a pinch.

Can I make it vegan?
Yes, use plant-based milk, a flax egg, and maple syrup.

Do I have to use fresh blueberries?
No, frozen blueberries work great—no need to thaw them first.

Why is my baked oats dry?
Check the baking time and make sure you’re not overbaking. A little extra milk can help too.

Can I prepare this the night before?
Yes, assemble and refrigerate overnight, then bake in the morning.

Is this sweet enough without syrup?
It’s mildly sweet—adjust sweetness to taste or add fruit for natural sugar.

Can I bake it in muffin tins?
Yes, divide the batter and reduce bake time to 20-25 minutes.

How do I serve it?
Serve warm with milk, yogurt, or extra maple syrup.

Can I use steel-cut oats?
Not recommended without pre-cooking—they won’t soften properly in this recipe.

Can I add chia or flax seeds?
Yes, add a tablespoon for extra nutrition and texture.

Conclusion

Baked Oats with Blueberries and Almonds is a warm, nourishing way to start your day. Packed with flavor, fiber, and just the right amount of crunch and sweetness, it’s a breakfast that feels like a treat while keeping you full and energized. Whether you’re baking ahead or enjoying fresh from the oven, this simple dish is always a good idea.

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