Why You’ll Love This Recipe

Baked Oats with Blueberries and Almonds is a wholesome, comforting breakfast option that combines hearty oats, sweet bursts of blueberries, and the nutty crunch of almonds. Perfect for meal prep or a cozy morning treat, this dish is easy to make and packed with fiber, protein, and natural sweetness. Enjoy it warm from the oven or chilled from the fridge—either way, it’s satisfying and nourishing.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

rolled oatsmilk (or any plant-based milk)maple syrup or honeyeggbaking powdervanilla extractground cinnamonfresh or frozen blueberriessliced almondspinch of saltmelted coconut oil or butter

directions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

In a large mixing bowl, combine the oats, baking powder, salt, and cinnamon.

In another bowl, whisk together the milk, egg, maple syrup (or honey), vanilla extract, and melted coconut oil (or butter).

Pour the wet ingredients into the dry ingredients and stir until well mixed.

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 it cool slightly before serving.

Servings and timing

This recipe yields about 6 servings.Preparation time: 10 minutesBaking time: 35–40 minutesCooling time: 5–10 minutesTotal time: 50–60 minutes

Variations

Swap blueberries with raspberries, strawberries, or diced apples.

Add a scoop of protein powder for an extra protein boost.

Mix in shredded coconut for a tropical twist.

Use almond extract instead of vanilla for deeper almond flavor.

Top with a drizzle of almond butter before serving.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days.To reheat, microwave individual portions for 30–60 seconds or warm in a 350°F (175°C) oven for 10 minutes.You can also freeze portions for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use instant oats instead of rolled oats?

Rolled oats are best for texture, but instant oats can be used—they may result in a softer consistency.

Can I make this recipe vegan?

Yes, use plant-based milk, a flax egg, and maple syrup instead of honey.

Do I have to use fresh blueberries?

No, frozen blueberries work perfectly. Just add them straight from the freezer.

Can I prepare it the night before?

Absolutely, assemble everything in the baking dish, cover, and refrigerate overnight. Bake in the morning.

Can I use steel-cut oats?

Not for this version, as they require more liquid and time. Stick with rolled oats for best results.

Is this recipe gluten-free?

It can be—just make sure to use certified gluten-free oats.

Can I make it nut-free?

Yes, omit the almonds or replace them with sunflower or pumpkin seeds.

Is it sweet enough without syrup?

It’s lightly sweet; adjust syrup or honey to your taste, or add a mashed banana for extra natural sweetness.

Can I use flavored yogurt instead of milk?

Yes, but it will affect the texture and flavor—consider thinning it with a bit of water.

Is this good for meal prep?

Definitely! Make a batch and portion it out for easy breakfasts all week.

Conclusion

Baked Oats with Blueberries and Almonds is a versatile, nourishing breakfast that’s both easy to make and delicious to eat. Whether you’re feeding a family or planning ahead for busy mornings, this recipe offers comfort, flavor, and nutrition in every bite. Give it a try and see how satisfying healthy eating can be.