Baked almond oatmeal with berry topping is a quick and easy breakfast solution, packed with flavor in each spoonful! This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
I like to start each weekday morning with a big bowl of wholesome oatmeal for breakfast. It’s fast and easy. It’s one of the few foods that helps keep me sustained and satisfied until lunch. Have you ever baked oatmeal before? It’s quite simple, and you can easily elevate breakfast with your favorite ingredients.
This baked almond oatmeal recipe with strawberries and blueberries is my solution for quickly serving my hungry family without having to stir a huge pot of oats for eternity. Just mix, pour, top and bake! Keep reading to see how I make breakfast interesting.
So what’s the secret to a delicious baked almond oatmeal recipe? Spices like cinnamon and nutmeg create warm, comforting aromatic flavors. It smells like you’re baking a cake! Nope, it’s something even better and will make your belly much happier.
I am an almond fanatic! Sliced almonds add a wonderful crunch with each spoonful. To make the almond flavor pop even more, I infused unsweetened Silk® Almond Milk and Silk® Hazelnut Almond Creamer in the liquid mixture. You won’t believe how the hazelnut creamer adds just the right amount of sweet, and nutty flavor to the oatmeal. It’s a tasty non-dairy alternative that is free of cholesterol and saturated fat, it’s non-GMO, and has no artificial colors or flavors. That’s important as I keep a close eye on the products and foods that I chose to nourish my family.
Ruby red strawberries are like fruit jewels that are packed with phytonutrients and vitamins. While browsing the produce aisle at my local Walmart, I couldn’t help but grab some beautiful fresh strawberries and blueberries to add on top of the baked oatmeal.
The natural sweetness of these ripe berries requires less added sweeteners for this recipe! Simply chop the strawberries and load them on top of the oats, along with the blueberries, a little lemon zest and a small drizzle of honey right before baking. Bingo!
Well hello gorgeous, I wouldn’t mind waking up to a slice of you each morning! Hehe, it’s almost like I’m being treated to a piece of warm berry cobbler instead of an oatmeal breakfast, no guilt just pure bliss.
While I am busy whipping up breakfast for the family, my hubby Jason is making us a big cup of coffee. We’ve been using non-dairy alternatives lately, and I was excited to find three new Silk almond creamers in vanilla, caramel, and hazelnut flavors at Walmart. My flavor mood changes each day, so it’s nice to have several varieties to choose from. A big slice of baked almond oatmeal and a fresh cup of java will get your day off on the right foot!
Why are eggs and baking powder added to the recipe?
Eggs act as a binder or “glue” to ensure that each baked slice will hold together before serving. The proteins in the eggs set between 144 and 158°F, making it much easier for the oatmeal to hold its shape after baking. Don’t worry, you can’t taste the egg flavor. The egg and baking powder also act as leavening ingredients to make the oatmeal soft and tender, and not gummy and dense. Allow the oatmeal to cool for at least 10 minutes before serving to achieve sliceable portions. You can keep this meal for up to 3 days covered in the refrigerator. Just reheat in the microwave and enjoy!
Baked Oatmeal with Berry Topping
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon, ground
- 1/8 teaspoon nutmeg, ground
- 1/2 teaspoon kosher salt
- 1/4 cup almonds, sliced, plus 2 tablespoons, divided
- 1 3/4 cups almond milk, unsweetened
- 1/4 cup creamer, silk almond hazelnut flavor
- 1 large egg
- 1 tablespoon honey, plus more for drizzling
- 2 tablespoons lemon juice
- zest of one lemon, divided
- 2 cups strawberries, sliced, ¼ inch thick slices
- 1/4 cup blueberries
- Preheat oven to 350°F.
- Lightly spray an 8 by 8-inch square baking dish or pie plate with nonstick cooking spray.
- In a medium bowl, combine oats, baking powder, cinnamon, nutmeg, salt and ¼ cup almonds, stir to combine.
- In a medium bowl whisk together the almond milk, creamer, egg, honey, lemon juice and half of the zest.
- Add the dry oat mixture to the baking pan. Slowly pour in the liquid mixture on top of the oats. Gradually stir to combine.
- Add strawberries in a single layer on top of oats and top with blueberries. Drizzle a small amount of honey on top of the fruit. Sprinkle the rest of the lemon zest on top.
- Bake for 25 minutes. Cool slightly before serving, about 10 minutes. Top with 2 tablespoons sliced almonds before serving. Baked oatmeal can be refrigerated and reheated for up to 3 days.
2) This recipe has just a hint of sweetness so you can adjust the sweetness level with your toppings. You can also add brown sugar to the dry oat mixture, about 1/4 cup or less depending on your preference.
3) Use Silk almond vanilla or caramel creamer if you cannot find the hazelnut flavor.
4) If you're avoiding eggs, you can make a "flax egg." Combine 1 tablespoon ground flaxseed meal with 3 tablespoons water, allow to sit for 5 minutes before mixing with the liquid ingredients.