Healthy Almond Joy Baked Oatmeal
Healthy almond joy baked oatmeal is a fun spin on traditional oatmeal! 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 baked oatmeal recipe on repeat!
my favorite baked oatmeal
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 delicious oatmeal 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 pan on Sunday, for an easy nourishing breakfast throughout the week, that takes about 1 minute to reheat.
what is baked oatmeal?
Baked oatmeal is my favorite kind of oatmeal! It’s similar to regular oatmeal, but it’s more like a casserole and holds its shape, so you can actually cut it into squares. It has the BEST texture – it’s chewy and soft with just the right amount of creaminess.
Baked oatmeal is cooked in the oven, rather than on the stovetop or in the microwave like traditional oatmeal. And not only is it a good meal to start your day with, but it can feed a crowd and happens to reheat beautifully. You can make a batch of baked oatmeal on the weekend and have a good breakfast ready to go for the rest of the week!
If you’re looking for individual serving sizes, try my pumpkin oatmeal cups. They’re super yummy and a reader favorite!
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 baked oatmeal 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 baked oatmeal the perfect sweetness.
- Baking essentials. To ensure this recipe 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 baked oatmeal recipe dairy-free, try Enjoy Life dairy-free chocolate chips.
how to make almond joy baked oatmeal
Baked oatmeal is really quick to throw together! Baking oatmeal is just a matter of stirring the ingredients together, pouring it into a pan and baking it up! You can find the full printable recipe at the bottom of this page, but here’s the key steps:
- Preheat oven and grease an 8×8-inch baking pan with nonstick cooking spray.
- In a large bowl, combine oats, almonds, coconut, baking powder and salt.
- 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.
- 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.
- Allow the oatmeal 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!
- Instead of maple syrup you can use honey, coconut sugar, or brown sugar.
- 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.
- Melted butter will work in place of the melted coconut oil, if you don’t have coconut oil.
- Feel free to use pecans or walnuts instead of almonds, or omit the nuts if you’d like.
- You can also leave out the chocolate chips if you prefer. Blueberries or raspberries would be fabulous!
can you serve baked oatmeal cold?
Definitely! Truth time: I ate most of this almond joy oatmeal cold right 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.
I typically just eat the oatmeal 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
- Bacon, sausage, or ham
how to store, reheat, & freeze baked oatmeal
To store this almond joy baked oatmeal in the refrigerator:
Allow your baked oatmeal 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 this baked oatmeal:
Once the baked oatmeal has 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 baked oatmeal for later, reheat it in the oven for 20-25 minutes at 350ºF while it’s covered with tinfoil.
This homemade baked oatmeal is a family favorite breakfast! I know there are quite a few baked oatmeal recipes out there to try, but after testing and tweaking this recipe multiple times, I can honestly say this is the BEST baked oatmeal! It’s so easy too, I make it on repeat.
more breakfast favorites
If you try this delicious almond joy baked oatmeal 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. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
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; 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/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!
Photos by Sasha at Eat Love Eats.
This post was originally published April 2015. It was republished February 2021 with new content.