There’s something utterly irresistible about waking up to the aroma of Baked Oats with Blueberries and Almonds. This cozy breakfast turns wholesome oats, juicy blueberries, and toasty almonds into a golden, just-sweet-enough bake that feels like a treat, but fuels you for the day ahead. Whether you’re prepping for a cheerful brunch, tackling a busy morning, or simply craving a warm, nourishing start, this dish brings together simple ingredients and turns them into a breakfast worth getting out of bed for.

Baked Oats with Blueberries and Almonds Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how just a handful of honest, vibrant ingredients can create something so satisfying. Each one brings its own character, color, and flavor to this recipe for Baked Oats with Blueberries and Almonds. Here’s what you’ll need, along with some tips to guarantee your breakfast bake shines every time.

Old-fashioned rolled oats: These create that perfect chewy-tender texture and a hearty foundation for the bake.
Sliced almonds: They add delightful crunch and a toasty, nutty flavor in every bite.
Baking powder: Gives the bake a little lift, so it’s not too dense.
Cinnamon: Warms up the oats with a subtle spicy sweetness—just enough to comfort without overpowering.
Salt: Essential for heightening all the other flavors—don’t skip it!
Milk (dairy or non-dairy): Adds moisture and creaminess; use the kind you like best.
Maple syrup or honey: Natural sweetness that pairs so perfectly with blueberries.
Large egg: Binds everything together and gives structure.
Melted coconut oil or butter: A touch of richness and helps the oats set beautifully.
Vanilla extract: Deepens the sweetness and rounds out the flavor.
Fresh or frozen blueberries: Burst with sweetness and color—don’t worry, frozen work just as well as fresh!

How to Make Baked Oats with Blueberries and Almonds

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish with a bit of oil or butter—this guarantees easy serving and a perfectly golden bottom later.

Step 2: Mix the Dry Ingredients

In a large bowl, combine the rolled oats, sliced almonds, baking powder, cinnamon, and salt. Mixing the dry ingredients first ensures every bite of your Baked Oats with Blueberries and Almonds is equally flavored and textured, with almonds and spices well-distributed throughout.

Step 3: Whisk Together the Wet Ingredients

Grab a second bowl for the milk, maple syrup (or honey), egg, melted coconut oil or butter, and vanilla extract. Whisk everything until completely blended. This step helps lock in that creamy, custard-like feel that makes baked oats so comforting.

Step 4: Combine Wet and Dry Mixtures

Pour the wet mixture right into the dry, then stir gently until fully combined. You’re looking for an even, slightly loose batter. The oats will soak up most of the liquid as the dish bakes.

Step 5: Fold in the Blueberries

Now, gently fold in the blueberries, being careful not to burst them too much—especially if you’re using fresh berries. This way, you’ll have juicy little pockets throughout your Baked Oats with Blueberries and Almonds.

Step 6: Pour and Smooth

Tip the mixture into your prepared baking dish, spreading it out evenly with a spatula. If you like, sprinkle a little extra brown sugar or almonds on top for a golden, crunchy finish.

Step 7: Bake to Perfection

Slide your dish into the preheated oven and bake for 35 to 40 minutes. You’re waiting for the top to turn golden brown and the center to set. Let the baked oats cool for a few minutes so they firm up—then dig in!

How to Serve Baked Oats with Blueberries and Almonds

Garnishes

A generous dusting of powdered sugar, a dollop of thick Greek yogurt, or even a glug of warm milk on top takes these Baked Oats with Blueberries and Almonds from cozy to irresistible. Don’t be shy with a sprinkle of extra blueberries or a few sliced almonds for extra color and crunch.

Side Dishes

Keep breakfast simple with a bright fruit salad, or round things out with a glass of fresh-squeezed orange juice. If you’re brunching, offer smoky breakfast sausages or crispy bacon alongside for a salty-sweet twist—the oats complement those flavors beautifully.

Creative Ways to Present

Try scooping the warm baked oats into individual ramekins and topping them with a few more blueberries for an elevated vibe. Or, slice into squares, wrap in parchment, and serve as a cheerful handheld breakfast on-the-go. For a brunch table centerpiece, bake and serve straight from a pretty ceramic dish—you’ll have everyone spooning up seconds.

Make Ahead and Storage

Storing Leftovers

Transfer any extra Baked Oats with Blueberries and Almonds to an airtight container and refrigerate for up to five days. The flavors deepen as the oats rest, making leftovers just as tasty—if not more!—the next day.

Freezing

You can absolutely freeze this breakfast bake. Let it cool completely, then cut into individual servings and wrap tightly in plastic or foil. Store in a freezer-safe bag or container for up to three months, making grab-and-go mornings even easier.

Reheating

To reheat, simply pop a portion in the microwave for about a minute or warm in a 350°F oven for 10 to 15 minutes. Add a splash of milk to revive the creaminess and enjoy that fresh-baked taste all over again!

FAQs

Can I use steel-cut oats instead of rolled oats?

Rolled oats are best for this recipe because they soften beautifully in the bake. Steel-cut oats take much longer to cook and don’t quite create the same tenderness, so stick with rolled oats for the classic Baked Oats with Blueberries and Almonds texture.

What’s the best way to make this gluten-free?

Just use certified gluten-free rolled oats. Everything else in this recipe for Baked Oats with Blueberries and Almonds is naturally gluten-free, so you won’t miss a thing!

Can I swap in different berries or nuts?

Absolutely. Raspberries, blackberries, or strawberries are delicious swaps, and you can use pecans or walnuts in place of almonds for a different flavor. The joy of Baked Oats with Blueberries and Almonds is how customizable it can be.

Is it possible to make this dairy-free?

Yes! Use any non-dairy milk—almond, oat, soy, or coconut all work beautifully. Also opt for coconut oil rather than butter to keep everything plant-based.

What sweetener works best—maple syrup or honey?

Both give a lovely natural sweetness, so it’s really down to your personal taste. Maple syrup adds a touch of caramelized depth, while honey offers floral notes. Either way, Baked Oats with Blueberries and Almonds turn out perfectly delicious.

Final Thoughts

I hope you’ll give Baked Oats with Blueberries and Almonds a spot in your breakfast rotation. It’s endlessly warm, nourishing, and just the right mix of homey and special. Whip up a pan this week—you might find yourself looking forward to mornings a little more!

Baked Oats with Blueberries and Almonds Recipe

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4.7 from 3 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Indulge in a wholesome breakfast with these delicious Baked Oats filled with juicy blueberries and crunchy almonds. Easy to make and perfect for meal prep!

Ingredients

Scale

Dry Ingredients:

2 cups old-fashioned rolled oats
1/2 cup sliced almonds
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt

Wet Ingredients:

1 3/4 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:

1 cup fresh or frozen blueberries

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Instructions

Preheat Oven: Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish.
Mix Dry Ingredients: In a large bowl, combine oats, almonds, baking powder, cinnamon, and salt.
Prepare Wet Ingredients: In another bowl, mix milk, maple syrup, egg, melted coconut oil, and vanilla extract.
Combine Ingredients: Pour wet ingredients into the dry mix and stir until well combined. Gently fold in blueberries.
Bake: Spread the mixture in the baking dish and bake for 35–40 minutes until golden and set.
Cool and Serve: Allow to cool slightly before serving.