Description
Baked Oats with Blueberries and Almonds is a wholesome and hearty breakfast dish made with rolled oats, juicy blueberries, and crunchy almonds. It’s lightly sweetened and perfect for meal prep or serving a crowd.
Ingredients
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 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
- 1 cup fresh or frozen blueberries
- 1/3 cup sliced almonds
Instructions
- Preheat oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
- In a large bowl, mix oats, baking powder, cinnamon, and salt.
- In another bowl, whisk together milk, maple syrup (or honey), egg, melted oil, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Fold in the blueberries and half of the sliced almonds.
- Pour the mixture into the prepared baking dish and spread evenly.
- Sprinkle the remaining almonds on top.
- Bake for 35–40 minutes or until the top is golden and the center is set.
- Let cool for a few minutes before serving. Serve warm or at room temperature.
Notes
- Use dairy-free milk to make it vegan (swap egg for flax egg).
- Great for make-ahead breakfasts—store in the fridge up to 5 days.
- Top with extra fruit, yogurt, or a drizzle of nut butter for more flavor.