Baked Oats with Blueberries and Almonds
A comforting and wholesome breakfast option that combines the sweetness of blueberries with the nutty crunch of almonds, served warm with a crispy top and soft interior.
Ingredients
Dry Ingredients
- 2 cups rolled oats Make sure to buy gluten-free oats if necessary.
- 1 tsp baking powder For that perfect rise.
- 1/2 tsp salt To balance the sweetness.
Wet Ingredients
- 2 cups almond milk You can substitute this with oat milk if preferred.
- 1/4 cup maple syrup This adds natural sweetness without processed sugar.
- 1 tsp vanilla extract A flavor enhancer that complements the oats.
Filling Ingredients
- 1 cup blueberries Fresh or frozen, your choice!
- 1/4 cup sliced almonds For that crunchy topping.
Optional Toppings
- honey
- extra almond slices
- sprinkle of cinnamon
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a baking dish with a bit of oil or non-stick spray.
- In a large mixing bowl, combine the rolled oats, baking powder, and salt, giving them a good mix.
- In another bowl, whisk together the almond milk, maple syrup, and vanilla extract until well combined.
- Pour the wet mixture into the dry ingredients, stirring until everything is evenly incorporated.
- Gently fold in the blueberries, ensuring they’re evenly distributed throughout the oat mixture.
- Pour the batter into the greased baking dish and spread it evenly.
- Top the mixture with sliced almonds for added crunch.
- Bake in the preheated oven for about 30–35 minutes, or until the top is golden and set.
- Allow it to cool slightly before slicing into squares and serving warm.
Notes
Feel free to swap the blueberries for your favorite berries like raspberries or chopped apples. To avoid a dry texture, keep an eye on it during the last few minutes of baking. For an extra touch, sprinkle some cinnamon or coconut flakes on top before baking.