Baked Blueberry Oatmeal


  • 2/3 cup almonds (chopped)
  • 2 cups rolled oats
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1¾ cups milk
  • 1/3 cup honey
  • 2 large eggs
  • 3 tablespoons unsalted butter (melted)
  • 12 ounces fresh or frozen blueberries (divided)
  • 2 teaspoons sugar (for topping, optional)


Preheat the oven to 375° F. Butter a 9x5 inch baking dish.

When oven is ready, dry roast almonds, scattered on a baking sheet for 4-5 minutes.

In a medium bowl, combine the oats, toasted almond, cinnamon, baking powder, and salt.

In another bowl, combine milk, honey, egg, and melted butter (reheat butter 30 seconds in the microwave if needed). Whisk until completely blended.

Line the bottom of the prepared baking dish with the blueberries (keep about ½ cup of the blueberries for the topping). Cover the berries with the oat mixture, then pour the milk mixture over the oats. Gently shake the baking dish to make sure the milk moves down through the oats. Make sure all the oat is soaked. Sprinkle the remaining berries on top. Sprinkle sugar for extra crunch if you want.

Bake for 35-40 minutes, until the top is crisp and golden. Remove your blueberry baked oatmeal from the oven and allow to cool down.

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