If it’s a cozy breakfast hot out of the oven, I’m a fan. That’s how I know something comforting is headed my way. This baked oatmeal makes good on that promise with its warm notes of vanilla, cinnamon, and nutmeg, an earthy almond butter base, and loads of blueberries (fresh or frozen—dealer’s choice, though be prepared for frozen berries’ juices to run through the batter if you go that route).
If you’re an almond lover, tip in a little almond extract instead of, or in addition to, the vanilla. Love the nubbly texture of steel-cut oats? Substitute up to ½ cup for the old-fashioned oats. Chia seeds create a luxurious texture and blueberry jam adds sweet, sticky pockets that feel like a surprise even when you know they’re coming. A splash of maple syrup and a little lemon zest on top? Highly encouraged. Pour on some cream and you might as well call it dessert.
This keeps like a dream and reheats beautifully, so go ahead and pretend you’re meal prepping. No matter how you mix this one up, it gets you somewhere in the realm of oat bar meets blueberry muffin, made for scooping straight from the pan while still in your pajamas.
Read More: The Blueberry Oatmeal That Got Us Through Grief, Then Birth
Recipe information
Total Time
1 hour
Yield
6–8 servings
Ingredients
Preparation
Step 1
Place a rack in middle of oven; preheat to 375°. Butter an 8x8" baking pan or dish with unsalted butter. Toss 2½ cups old-fashioned oats, ½ cup sliced almonds, 3 Tbsp. chia seeds, and 1 tsp. baking powder in a medium bowl to combine. Add 1½ cups fresh or frozen blueberries and toss to coat.
Step 2
Mix 1 large egg, ½ cup almond butter, ½ cup (packed; 100 g) dark brown sugar, 1 tsp. Diamond Crystal or ½ Morton kosher salt, ½ tsp. ground cinnamon, ¼ tsp. freshly ground nutmeg, ½ tsp. almond extract (if using), and ½ tsp. vanilla extract in a large bowl to combine. Pour in ½ cup of 2½ cups milk of choice milk and whisk until almond butter mixture is dissolved and incorporated. Gradually pour in remaining milk, whisking constantly to combine. Pour over oat mixture and stir to combine.
Step 3
Transfer oatmeal mixture to prepared baking dish, making sure blueberries are evenly distributed. Make a few divots over surface with a large spoon and fill with dollops from ¼ cup blueberry jam. Sprinkle remaining ¼ cup sliced almonds over.
Step 4
Place baking dish on a rimmed baking sheet and bake oatmeal until slightly puffed and almonds are toasted, 30–40 minutes (if using frozen blueberries or a glass baking dish, oatmeal may need another 5–10 minutes). Let cool 5 minutes.
Step 5
Divide oatmeal among bowls. Drizzle with pure maple syrup and/or milk of choice and finely grate zest of 1 lemon over if desired.
Recipe notes
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