Healthy Almond Joy Baked Oatmeal
Healthy almond joy baked oatmeal is a fun spin on traditional oatmeal! This warm, delicious breakfast idea is made with nourishing ingredients, but tastes like your favorite candy bar! Enhanced with chewy coconut, crunchy almonds and sweet chocolate chips this is breakfast comfort food for sure!
My family has a new favorite 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 favorite for your family too!
This almond joy baked oatmeal would definitely make a special brunch item for Mom! It can easily be doubled to feed a crowd too. Or make a big pan on Sunday, for an easy nourishing breakfast throughout the week, that takes about 1 minute to reheat.
Baked oatmeal is really quick to throw together, which is one reason it works so well for serving guests. However, if it tastes as yummy as almond joy baked oatmeal, it will disappear even faster!
Using unsweetened Almondmilk Coconutmilk from Almond Breeze gave this hearty oatmeal a fabulous flavor and creaminess without any added sugar. The almond coconut milk also adds deliciousness to your morning cup of joe- its all about the coffee for me!
MORE FAVORITE BREAKFAST RECIPES TO TRY
A fun spin on traditional oatmeal! This oatmeal recipe is made with nourishing ingredients, but tastes like your favorite candy bar!
- 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
Preheat oven to 350°F. Spray an 8x8 inch baking pan with cooking spray.
In a large bowl, combine oats, almonds, coconut, baking powder and salt.
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/egg 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!
Store leftovers in a covered container in the fridge for about a week. Leftover oatmeal is great warmed in the microwave with an extra splash of milk!