Healthy Almond Joy Baked Oatmeal
Healthy Almond Joy Baked Oatmeal is a fun spin on traditional oats! This warm, delicious breakfast dish is made with nourishing ingredients, but tastes like your favorite candy bar! Enhanced with chewy coconut, crunchy almonds and sweet chocolate chips, you’re going to want to make this recipe on repeat!
My family has a new favorite baked oatmeal and when breakfast tastes as wonderful as this, how could it not be a favorite?!?! Studded with chocolate, sweetened with maple syrup, flavored with coconut, almonds and almond extract – this almond joy baked oatmeal is sure to become a highly-requested recipe for your family too!
This delicious meal would definitely make a special brunch item for Valentine’s Day, Easter or even Mother’s Day! It can easily be doubled to feed a crowd too. Or make a big batch on Sunday, for an easy nourishing breakfast throughout the week, that takes about 1 minute to reheat. Other baked oatmeal recipes, you need to try are this apple cinnamon baked oatmeal and banana baked oatmeal.
If you’re looking for individual serving sizes, try my pumpkin oatmeal cups. They’re super yummy and a reader favorite!
Ingredients needed
This easy almond joy baked oatmeal recipe uses simple ingredients with delicious mix-ins you’ll love. Here’s what you need to make it:
- Rolled oats. The base of this dish is made with rolled oats. Use gluten-free oats if you want. However, I don’t recommend using quick or steel cut oats because the texture will not be as good.
- Milk. Liquid is essential for this recipe. I like to use unsweetened almond milk, but you can use any milk you’d like. Coconut milk would be great too!
- Eggs. This recipe uses 2 eggs to provide structure and bind all the ingredients together. I haven’t tried using flax eggs, but let me know if you do. I did have a reader comment and say that the recipe worked great without any eggs at all!
- Sweetener. You’ll need just 1/4 cup of maple syrup or honey to give this the perfect sweetness.
- Baking essentials. To ensure this bakes up just right and tastes amazing, you’ll need almond extract, baking powder, coconut oil & salt.
- Mix-ins. The wonderful “almond joy” flavor comes from almonds, unsweetened shredded coconut, and chocolate chips. To keep this recipe dairy-free, try Enjoy Life dairy-free chocolate chips.
How to make this recipe
Baked oatmeal is really quick to throw together! It’s just a matter of stirring the ingredients together, pouring it into a pan and baking it up! You can find the printable recipe at the bottom of this page, but here are the key steps:
- Prep. Preheat oven and grease an 8×8-inch baking pan with nonstick cooking spray.
- Whisk dry ingredients. In a large bowl, combine oats, almonds, coconut, baking powder and salt.
- Mix wet ingredients. In a separate bowl, beat eggs and stir in milk, maple syrup and almond extract. Stir milk mixture into oat mixture, and then blend in coconut oil until all ingredients are well combined.
- Bake. Pour oatmeal into your prepared pan and make sure the oatmeal is evenly spread out. Sprinkle chocolate chips on top. Bake for 20-25 minutes or until set and light golden brown on top.
- Serve. Allow this to cool before slicing. Serve with optional garnishes and enjoy!
Go ahead… grab a spoon and dive right in, my friends! This almond joy deliciousness is waiting for you!
Optional recipe swaps
Baked oatmeal is a super versatile dish! Feel free to swap some of the ingredients listed with your favorites! Here’s some options:
- Sweetener. Instead of maple syrup you can use honey, coconut sugar, or brown sugar.
- Flavoring. I love using almond extract to give this oatmeal a delicious almond flavor, but you can substitute with vanilla if that’s what you have on hand.
- Use butter. Melted butter will work in place of the melted coconut oil, if you don’t have coconut oil.
- Nuts. Feel free to use pecans or walnuts instead of almonds, or omit the nuts if you’d like.
- Other add-ins. You can also leave out the chocolate chips if you prefer. Blueberries or raspberries would be fabulous!
Frequently asked questions
Baked oatmeal is a warm breakfast casserole made from oats, milk, other kitchen staples and tasty mix-ins. Whereas stovetop or instant oatmeal has a creamy porridge consistency, baked oatmeal is more cakey, like bread pudding. It’s basically like regular oatmeal with even more texture.
Definitely! In fact, I ate most of this almond joy oatmeal straight out of the refrigerator. It’s surprisingly tasty that way, especially if you need a quick bite after a workout or an easy snack fix.
However you choose to enjoy it, just make sure you try this healthy baked oatmeal recipe soon. Your mornings will be better and brighter for it.
Baked oatmeal is very healthy and filled with great nutrition! It’s loaded with fiber, healthy carbs, and whole grains. You can customize it to be higher in protein or healthy fats depending on what you need but it is a great well-balanced meal. This particular recipe has 346 calories per serving and 35 carbs.
Serving suggestions
I typically just eat this on its own – it’s plenty satisfying. I love it warm with an extra splash of milk. So good! But it does pair well with a variety of breakfast sides. Below are some tasty options:
- Hash browns or breakfast potatoes
- Fresh fruit or fruit salad
- Yogurt
- Bacon, sausage, or ham
- Eggs
How to store, reheat, & freeze
To store in the refrigerator:
Allow to cool completely, and then cover the pan with tinfoil or plastic wrap before transferring it to the refrigerator. It will stay good covered in the refrigerator for 5 days, and you can reheat individual slices in the microwave for 30-60 seconds. For a meal prepped breakfast that’s ready-to-go, store individual slices in separate airtight containers.
To freeze & reheat:
Once completely cooled, cut it into 6 individual servings and wrap each serving in plastic wrap and then tinfoil. When you’re ready to eat it, unwrap the oatmeal and place it on a microwave-safe dish and microwave in 30 second intervals for 1-2 minutes. If you wrap and freeze the entire pan for later, reheat it in the oven for 20-25 minutes at 350ºF while it’s covered with tinfoil.
more breakfast favorites
- Gluten Free Banana Oat Waffles
- Banana Oat Blender Pancakes
- Easy Coffee Cake
- Brioche French Toast
- French Toast Casserole
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Healthy Almond Joy Baked Oatmeal
Ingredients
- 2 cups rolled oats
- 1/4 cup chopped almonds
- 1/3 cup shredded unsweetened coconut
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups unsweetened almond milk or any other preferred milk
- 2 eggs
- 1/4 cup maple syrup or honey
- 1/2 teaspoon almond extract
- 1/4 cup coconut oil, melted or very soft
- 3 tablespoons mini chocolate chips
- Garnish if desired: additional chopped almonds, shredded coconut, chocolate chips and/or unsweetened almond milk
Instructions
- Preheat oven to 350°F. Spray an 8×8-inch baking pan with cooking spray.
- In a large bowl, combine oats, almonds, coconut, baking powder and salt; set aside.
- In a medium bowl, beat eggs and stir in milk, maple syrup and almond extract. Stir milk mixture into oat mixture, and then blend in coconut oil until all ingredients are well combined.
- Spread oatmeal mixture into prepared baking pan and top with chocolate chips. Bake for 20 to 25 minutes or until set and light golden brown on top.
- Allow to cool in the baking dish for at least 5 minutes before slicing. Serve with optional garnishes. Enjoy!
Notes
Did you make this recipe?
Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
Definitely my new favorite breakfast food! Could quinoa be substituted for the oats?
So happy you enjoyed! I don’t think quinoa would work quite right but let us know if you try it!
Thank you so much for this recipe, I adore baked & overnight oats. This is delicious. I have a slice for my breakfast every morning. I warm it in the microwave then dollop Greek live yogurt on top with some blueberries & a drizzle of maple syrup, I also cut the portion size into 8 & find this satisfies all morning. It tastes so wicked, who would guess it is healthy? 😋 Thanks again Kim.
It makes me so happy to hear you’re enjoying this recipe! Thanks so much for your feedback!
Can this be used as an overnight oatmeal recipe (non-baked)?
I haven’t tried it, but I definitely think it could work. I would omit the eggs and coconut oil. You can always add a little more milk, if needed.
It is delicious, however I needed to bake it an extra 10 minutes to get it to set and get browned. Thanks for sharing!
Thanks for your feedback! Glad you enjoyed!
Can’t wait to dry! Sounds wonderful!! Can I use Olive Oil instead of Coconut Oil?
Sure! Enjoy!
❤️❤️❤️
So good. I used your suggestions and used brown sugar instead of maple syrup/ honey; I used butter instead of coconut oil. It just came down to what I had available. Yum o!
I don t just eat this for breakfast . I eat it as a snack,too.
Thank you for the recipe. It will be made often in our home!
So happy to hear you enjoyed! And you’re right, it is a great snack too!
Made it Christmas morning. Took closer to 30 minutes to bake. I used 1/4 tsp. Almond extract and 1/4 tsp. coconut extract. Could have used a little more of each. Used Lily’s dark chocolate mini chips. Served with low fat cottage cheese for extra protein. Enjoyed very much.
Thanks for your feedback! So happy you enjoyed!
This tasted wonderful! I’ve tried a lot of oatmeal bakes, and this one is by far my favorite! I used salted almonds so I left out the salt. I’ll be making this one again for sure!! Thanks for a great recipe!
So happy to hear that you enjoyed! Thanks so much for your comment!
I’m diabetic and need to watch my sugar intake. Do you thinkthis would work with sugar free syrup or powdered erythritol?
Definitely! That should work great!
I have made this quite a few times. My family loves it! I sprinkle more coconut, almonds and chocolate chips on top to give it a crunchy topping. Today I made it with half regular and half quick oats because I ran out of the regular. It was just as delicious. Has anyone every doubled the recipe? I was afraid to try because I worried the middle might not cook through. We like this so much I would like to freeze individual servings.
So happy to hear that you love this recipe as much as I do! I need to make it again soon… it’s been awhile. I’m not sure about doubling it because I haven’t actually tried it, but if you do double it you may be able to use a 9×13″ dish and then you wouldn’t have to worry about it not baking in the center. Let me know if you try it!
Thank you Kim for this recipe. I make it at night then bake it the next morning. Comes out perfect every time. I saved it to my Pinterest favorites. It is so good!
Thanks for taking time to comment! So happy you enjoyed!
I made this last night and it is delicious!! I’m wondering how much an actual serving size is that you based your nutritional value chart off of? It was just as good warmed up today for a mid afternoon snack.
I’m glad you enjoyed! This is an older recipe and was posted before I’ve become more specific with servings and such. I’m sorry.
This is delicious! A definite keeper!
Yay! So glad you enjoyed!
Do you use instant oatmeal
No, just regular old fashioned rolled oats.
Hi Kim absolutely delightful recipe. It is so easy to make. I made it without eggs but still it turned out wonderful. Thank you for sharing such a lovely recipe. It’s my new favourite breakfast from now on
I’m so glad you enjoyed it! Thanks so much for your comment!
I made this for a road trip and it worked out perfectly packaged in individual containers for a quick snack. So delicious too!
Yay! So happy to hear you enjoyed. This recipe is one of my favorites too!
OMG!!!!
This was divine! Thank you for another great recipe!
So happy to hear you enjoyed!
This baked oatmeal was SUPER tasty! One of the best baked oatmeal recipes I’ve ever had!
So glad you enjoyed! I love having it around for a quick ready-to-breakfast during the work week!