Blueberry Almond Baked Oatmeal – A Cozy, Make-Ahead Breakfast

This blueberry almond baked oatmeal is the kind of breakfast that makes your morning feel calm and put together. It’s hearty, lightly sweet, and full of juicy berries in every bite. You stir everything in one bowl, bake it, and enjoy all week.

It’s warm and comforting like a muffin, but more nourishing and less fussy. Whether you’re feeding a family or meal-prepping for yourself, this is an easy win.

Blueberry Almond Baked Oatmeal - A Cozy, Make-Ahead Breakfast

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 cups old-fashioned rolled oats (not quick or steel-cut)
• 1/2 cup sliced almonds (plus extra for topping)
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 2 large eggs
• 1 3/4 cups milk (dairy or unsweetened almond milk)
• 1/4 cup pure maple syrup or honey
• 2 tablespoons melted coconut oil or unsalted butter, slightly cooled
• 2 teaspoons vanilla extract
• 1 1/2 cups blueberries (fresh or frozen; if frozen, don’t thaw)
• Optional: 2–3 tablespoons unsweetened shredded coconut, zest of 1 lemon, or a pinch of nutmeg

Method

 

1. Preheat and prep: Heat the oven to 375°F (190°C). Grease an 8x8-inch baking dish or a similar 2-quart dish with butter or oil.
2. Mix dry ingredients: In a large bowl, combine oats, sliced almonds, baking powder, cinnamon, and salt. Stir to distribute everything evenly.
3. Whisk wet ingredients: In a separate bowl or measuring cup, whisk the eggs, milk, maple syrup, melted coconut oil or butter, and vanilla until smooth.
4. Combine: Pour the wet mixture into the dry ingredients and stir until the oats are fully moistened. The mixture will look loose—this is right.
5. Add blueberries: Gently fold in the blueberries. If using frozen berries, scatter them in straight from the freezer to avoid purple streaks.
6. Assemble: Pour the mixture into the prepared dish. Smooth the top. Sprinkle a handful of extra sliced almonds over the surface for crunch.
7. Bake: Bake for 35–40 minutes, until the center is set and the top is lightly golden. The edges should look slightly toasted.
8. Rest: Let it cool for 10–15 minutes. This helps it set so you can slice clean squares.
9. Serve: Enjoy warm as is, or top with a spoonful of yogurt, a drizzle of maple syrup, and extra blueberries.

What Makes This Special

Think of it as a cross between oatmeal and a soft breakfast cake. It holds together in slices, so it’s easy to serve and reheat.

The almonds add crunch and flavor without feeling heavy. Blueberries bring brightness and a little sweetness that pairs well with cinnamon and vanilla. And best of all, it’s flexible, so you can adjust the sweetness, swap the milk, and change the fruit based on what you have.

Ingredients

• 2 cups old-fashioned rolled oats (not quick or steel-cut)
• 1/2 cup sliced almonds (plus extra for topping)
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 2 large eggs
• 1 3/4 cups milk (dairy or unsweetened almond milk)
• 1/4 cup pure maple syrup or honey
• 2 tablespoons melted coconut oil or unsalted butter, slightly cooled
• 2 teaspoons vanilla extract
• 1 1/2 cups blueberries (fresh or frozen; if frozen, don’t thaw)
• Optional: 2–3 tablespoons unsweetened shredded coconut, zest of 1 lemon, or a pinch of nutmeg

How to Make It

1. Preheat and prep: Heat the oven to 375°F (190°C).

   Grease an 8×8-inch baking dish or a similar 2-quart dish with butter or oil.

2. Mix dry ingredients: In a large bowl, combine oats, sliced almonds, baking powder, cinnamon, and salt. Stir to distribute everything evenly.
3. Whisk wet ingredients: In a separate bowl or measuring cup, whisk the eggs, milk, maple syrup, melted coconut oil or butter, and vanilla until smooth.
4. Combine: Pour the wet mixture into the dry ingredients and stir until the oats are fully moistened. The mixture will look loose—this is right.
5. Add blueberries: Gently fold in the blueberries.

   If using frozen berries, scatter them in straight from the freezer to avoid purple streaks.

6. Assemble: Pour the mixture into the prepared dish. Smooth the top. Sprinkle a handful of extra sliced almonds over the surface for crunch.
7. Bake: Bake for 35–40 minutes, until the center is set and the top is lightly golden.

   The edges should look slightly toasted.

8. Rest: Let it cool for 10–15 minutes. This helps it set so you can slice clean squares.
9. Serve: Enjoy warm as is, or top with a spoonful of yogurt, a drizzle of maple syrup, and extra blueberries.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 5 days.
• Freeze: Slice into portions, wrap individually, and freeze for up to 2 months. Thaw overnight in the fridge or reheat from frozen.
• Reheat: Microwave a slice for 45–60 seconds, or warm in a 325°F (165°C) oven for 10 minutes.

  Add a splash of milk if you like it softer.

Why This is Good for You

Oats bring steady, satisfying energy thanks to their fiber, especially beta-glucan, which can help keep you full. Almonds add healthy fats and a bit of protein for staying power. Blueberries are rich in antioxidants and give natural sweetness without loads of sugar.

When sweetened with maple syrup and balanced by milk and eggs, this breakfast feels wholesome and steady—not a sugar rush.

Pitfalls to Watch Out For

• Using quick oats or steel-cut oats: Quick oats turn mushy; steel-cut won’t soften enough. Stick to old-fashioned rolled oats.
• Too much liquid: Overmeasuring milk can make it soggy. Level your measuring cup and follow the ratios.
• Cutting too soon: If you slice it right out of the oven, it may crumble.

  Let it rest for 10–15 minutes to set.

• Overmixing frozen berries: Stir them in gently to avoid turning the whole pan purple.
• Skipping fat entirely: A little oil or butter improves texture and flavor. If you omit it, the bake can be dry and crumbly.

Alternatives

• Dairy-free: Use almond, oat, or soy milk. Coconut oil works instead of butter.
• Gluten-free: Choose certified gluten-free oats.
• Lower sugar: Reduce maple syrup to 2 tablespoons and add 1 mashed ripe banana for sweetness and moisture.
• Nut-free: Swap almonds for pumpkin or sunflower seeds and use a nut-free milk.
• Protein boost: Stir in 1/2 cup plain Greek yogurt and reduce milk by 1/4 cup, or add 1–2 scoops unflavored or vanilla protein powder and add a splash more milk if needed.
• Different fruit: Try raspberries, chopped strawberries, diced apples, or a mixed berry blend.

  Firm fruit like apples may need a few extra minutes of baking.

• Spice switch: Cardamom or pumpkin pie spice changes the vibe. Lemon zest brightens the blueberries.

FAQ

Can I make this the night before?

Yes. Mix everything, pour into the dish, cover, and refrigerate overnight.

Bake in the morning. Add 5–10 minutes to the bake time if it goes into the oven cold.

Do I need to thaw frozen blueberries?

No. Use them straight from the freezer.

Fold them in gently to limit color bleed and add a few minutes to the bake time if needed.

Can I double the recipe?

Absolutely. Use a 9×13-inch pan and bake for 40–45 minutes, until the center is set. Check at 38 minutes and adjust from there.

How do I know it’s done?

The top should be lightly golden and the center should look set, not jiggly.

A knife inserted near the center should come out mostly clean with a few moist crumbs.

Is it sweet enough without extra toppings?

It’s lightly sweet on its own. If you prefer more sweetness, drizzle with a little maple syrup or add a sprinkle of brown sugar when serving.

Can I make it egg-free?

Yes. Replace eggs with 2 flax “eggs” (2 tablespoons ground flaxseed mixed with 6 tablespoons water, rested for 5 minutes).

The texture will be slightly softer but still sliceable.

What if I don’t have baking powder?

You can use 1/2 teaspoon baking soda plus 1 teaspoon lemon juice or vinegar in the wet ingredients. This will give enough lift.

In Conclusion

Blueberry almond baked oatmeal is simple, flexible, and genuinely satisfying. It tastes like a cozy treat but fuels your morning with whole grains, fruit, and healthy fats.

Make a pan on Sunday, and you’ll have breakfast sorted for days. Keep the base recipe handy, then riff with spices and fruits as the seasons change. It’s the kind of recipe you’ll come back to again and again.