Blueberry Almond Crunch Baked Oatmeal

• 1 ½ cups old-fashioned oats
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup almond milk
• ½ cup plain Greek yogurt
• ¼ cup maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• ½ cup sliced almonds
• ¼ cup brown sugar
• 2 tablespoons melted butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix oats, baking powder, and salt.
3. 3 In another bowl, whisk together almond milk, yogurt, maple syrup, egg, and vanilla.
4. 4 Combine wet and dry ingredients until just mixed.
5. 5 Stir in blueberries.
6. 6 In a separate bowl, mix sliced almonds, brown sugar, and melted butter for the topping.
7. 7 Pour oat mixture into a greased 8x8-inch baking dish.
8. 8 Sprinkle almond topping evenly over the top.
9. 9 Bake for 35 minutes, or until the edges are golden and the center is set.
10. 10 Let cool for 5 minutes before serving.

Equipment

• 8x8-inch baking dish
• mixing bowls
• whisk

Variations

• Swap blueberries for another berry like raspberries or blackberries.
• Add a sprinkle of cinnamon for extra warmth.

Substitutions

• Use milk or coconut milk instead of almond milk.
• Replace Greek yogurt with a vegan alternative for a dairy-free option.

Pairings

• Fresh orange slices
• A sprinkle of granola

Nutrition

Tips

• For a make-ahead option, assemble the dish and refrigerate overnight before baking.
• Add a drizzle of honey or a dollop of yogurt on top for extra indulgence.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of milk.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a microwave or oven.

Serving Suggestions

• Serve with a hot cup of coffee or tea.
• Pair with a side of fresh fruit for a complete breakfast.

FAQ