It's no surprise that I love all things oats and this baked blueberry and almond oatmeal is definitely one of my favourite recipes for a quick breakfast or snack!
This naturally sweetened baked oatmeal recipe is a staple in my kitchen and it is loaded with wholesome ingredients like oats, nuts, blueberries, banana and warming spices. I added a couple of eggs to bind it altogether but if you are a vegan, you can substitute with a flax egg instead. The great thing about this recipe is that you can bake some now and enjoy oatmeal for the rest of week. I usually do this on a Sunday so that I can have it for breakfast in the coming week. Perfect way to start the day!
INGREDIENTS
- 2/3 cup chopped almonds
- 2 cups old fashioned whole oats (gluten free if needed)
- 2 teaspoons of cinnamon
- 1 teaspoon baking powder
- 1 teaspoon maca powder
- 1/2 teaspoon fine-grain sea salt
- 1/4 teaspoon nutmeg
- 1.5 cups almond milk (you can also use coconut milk, oat milk or even soy milk)
- 2 large eggs (or flax egg if vegan)
- 1/4 cup maple syrup
- 2 tablespoon melted coconut oil
- 2 teaspoon vanilla extract
- 2 tablespoons crunchy almond butter
- 2 big handfuls of fresh blueberries (you can also use frozen blueberries or any fruit/berry of your preference)
- 1 medium sized banana
- Optional toppings for serving: plain yoghurt, additional maple syrup/honey or additional fruit
INSTRUCTIONS
1. Preheat the oven to 375 F. Grease a 8/9 inch square baking dish with a little coconut oil or you can line the dish with parchment paper.
2. In a medium mixing bowl, mix the oats, almonds, baking powder, maca powder, cinnamon, salt and nutmeg.
3. Add in the milk, maple syrup, egg (or flax egg), coconut oil, vanilla extract and banana. Stir well to combine. Gently fold in half of the blueberries (no need to defrost the berries if frozen).
4. Carefully pour the oatmeal mixture into the prepared baking dish.
5. Scatter the remaining berries across the top. You can choose to sprinkle some raw coconut sugar on top if you'd like some extra sweetness and crunch.
6. Bake for 40 to 45 minutes, until the middle of the bake is set, and the top is nice and golden. For best texture, don't overbake! Remove from the oven and let it cool for a few minutes. Portion and serve. Top with additional fresh blueberries and nut butter (optional). For extra sweetness, you can drizzle each portion with some maple syrup.
7. This baked oatmeal is best when served warm, but it is also good at room temperature or chilled. This recipe keeps well in the refrigerator, covered for 4 to 5 days. I simply reheat each individual portion in the microwave or oven before serving.
NOTES
Gluten Free: Be sure to use certified gluten-free oats. (My favourite brand is Bob's Red Mill, been a huge fan since forever!)
Vegan: Use non-dairy milk, flax eggs and coconut oil. (Flax egg = 1 tablespoon flaxmeal + 3 tablespoon water). Instead of using banana, you can also choose to use applesauce to help bind the oatmeal and add flavour.
Nut Free: You can skip the nuts, or use pumpkin/sunflower seeds instead.
Refined Sugar free: I used maple syrup in this recipe but feel free to use other unrefined sugars such as coconut sugar or raw honey.
Cinnamon: I used Frontier's Ceylon Cinnamon, which is sustainably grown in Sri Lanka. No artificial additives or chemicals are used during the growing and manufacturing processes.
I loved it as written above, but this recipe is highly adaptable. I used fresh blueberries but you may use any fruit you prefer. You could also change up the nuts and spices. I used almonds here but walnuts or pecans would work great too.
I have recently tried an apple and cinnamon version and this is great for the cold winter, now thinking about what combination might be fun for a hot baking summer. Let me know below of your suggestions.
If you make your baked oatmeal ahead of time, store in an airtight container in the fridge for 4-6 days. I usually like to separate mine into portions so they are ready for me to just grab and go. This is best when served warm so I like to pop my portion into the toaster oven or microwave to heat it up right before diving in. I personally don't think it's complete without a drizzle of nut butter so I always serve mine with a drizzle of raw crunchy almond butter or peanut butter on top. It's the best!
Please let me know how this recipe turns out for you in the comments. I would love to hear from you and your feedback will also be helpful for other readers who might be thinking about making this recipe!
With love,
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