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

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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.