This baked oatmeal is studded with blueberries throughout (and on top!) making it healthy, flavorful, and filling. Put together, bake, and portion out for easy breakfast throughout the week!
The last time I posted a baked oatmeal (Choc.PB Baked Oatmeal) there were many of you who reached out and said you made and loved it! It’s been so fun hearing about you making these recipes for your families. As I was juuuuust about whip up another batch of the Chocolate PB Baked Oatmeal this past weekend, I decided to tinker around with the recipe a bit and use up the blueberries in the fridge. (Of course I found blueberries super cheap at ALDI – we FINALLY got one here in Ankeny and we’re loving it! Planning a post for “what to buy/not-to-buy at ALDI” soon so stay tuned!)
Anyway….back to the oatmeal story. I grabbed a big mixing bowl and the ingredients I knew I’d need. Nowadays I can’t do ANYTHING in the kitchen without my little one want to “help.” 🙂 So now I’ve got my ingredients out, the oven on, McKinley on the counter, and an empty recipe card. I know…..it sounds pretty cute and relaxing, but let me tell you, it’s anything BUT picture perfect. She loves to “stir” but she hasn’t figured out why I get upset when she flings the wooden spoon out of the bowl….or tosses the egg in the bowl (still in the shell)….or decides the recipe needs more butter and tosses the whole stick and wrapper in. It’s a darn good thing she’s cute 😉
Long story short, we loved how this recipe turned out and ended up making
two batches to last the three of us throughout the week. If you do end up giving this baked oatmeal to a toddler, I highly recommend a bibb….scratch that, a full on body suit would be more ideal…..because there will be blueberries everywhere. Or maybe you have a toddler that’s super clean – if
that’s the case, any tips they could pass onto McKinley would be greatly appreciated! 😉 Have a great week!
Blueberry Almond Baked Oatmeal
- 1 5.3 oz container blueberry (or vanilla) Greek yogurt
- 1 1/2 c milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/3 c maple syrup
- 2 Tbsp melted butter
- 2 eggs
- 1 tsp baking powder
- 2 1/2 c old fashioned oats
- 1/2 c sliced almonds divided
- 2 c blueberries (fresh or frozen) divided
- Preheat the oven to 350F.
- In a large bowl, whisk together the yogurt, milk, extracts, maple syrup, butter, and eggs until combined.
- Next, stir in the baking powder and oats, followed by 1/3 c almonds and 1 1/2 c blueberries.
- Pour into a greased 9×9 inch pan and sprinkle the remaining berries and almonds.
- Bake for 30 minutes or until the center is just set. (A little wiggle is fine)
- Either enjoy warm, or cool, cut into bars and enjoy throughout the week! Store refrigerated for up to 5 days.
Recipe Notes & Substitutions
Milk: Any kind of milk should work for this (skim, 2%, almond, coconut, etc)
Almonds: If you don’t have sliced almonds, you can use slivered almonds, or chopped walnuts or pecans. Or, you can skip them altogether!
Yogurt: No blueberry or vanilla yogurt? Other fruity flavors (banana, strawberry, raspberry, etc) will work too without altering the flavor too much.