Blueberry Almond Baked Oatmeal
Makes: 6 servings
  • 2 cups rolled oats
  • ½ cup sliced almonds, divided
  • ¼ cup firmly packed light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 2 cups unsweetened almond milk, unsweetened soy milk or whole milk
  • 1 large egg, whisked
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 cups blueberries, fresh or frozen, divided
  1. Preheat oven to 350°F. Coat a 9-inch deep pie plate with nonstick spray.
  2. Toss the oats, ¼ cup almonds, brown sugar, baking powder, cinnamon and salt together in a large bowl.
  3. Add the almond milk, egg, vanilla, almond extract and 1 cup of blueberries and stir well to combine using a large rubber spatula.
  4. Scatter remaining 1 cup blueberries in prepared dish. Scrape oatmeal mixture over the fruit, then top with the remaining ¼ cup almonds.
  5. Bake for about 40 to 45 minutes or until oatmeal is set; the mixture will be lightly browned. Serve warm or cool to room temperature, cover with plastic wrap and refrigerate up to 3 days.
  6. Serve with additional almond milk or even a dollop of yogurt.
Recipe by Bakepedia at