Baked Blueberry Almond Oatmeal
A wholesome baked oatmeal featuring crunchy slivered almonds and sweet blueberries, perfect for breakfast or a nutritious snack.
Ingredients
Main Ingredients
- 6 tbsp Slivered almonds Toast lightly for enhanced flavor.
- 2 whole Eggs
- 0.5 cup Unsweetened almond milk
- 1 tsp alcohol-free vanilla extract
- 1 tsp Brown sugar substitute
- 2 tbsp Chia seeds
- 0.25 cup Ground flaxseed
- 2 cup Rolled oats Can substitute with gluten-free oats.
- 0.5 cup Hemp hearts
- 0.25 cup Almond flour Can substitute with all-purpose or oat flour.
- 0.25 tsp Ground cinnamon
- 1 tsp Baking powder
- 1 tsp Salt
- 0.75 cup Blueberries Fresh or frozen.
- 1.5 cup Non-fat plain Greek yogurt For serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan.
- Spread the slivered almonds on a baking sheet and toast them in the oven for 5-8 minutes until lightly browned and fragrant.
- In a medium bowl, whisk together the eggs, almond milk, alcohol-free vanilla extract, and sugar substitute until smooth and creamy.
- In a large bowl, combine the chia seeds, flaxseed, rolled oats, hemp hearts, almond flour, cinnamon, baking powder, and salt.
- Pour the wet mixture into the dry ingredients, stirring until fully combined. The batter will thicken slightly as the chia and flax seeds absorb the liquid.
- Gently fold in the blueberries.
- Spread the mixture evenly in the prepared loaf pan and bake for 30-35 minutes, turning the pan halfway through until the center is set and the top is lightly golden and beginning to crack.
- Let the oatmeal cool for 10 minutes, slice into equal portions, and serve warm, topped with Greek yogurt and slivered almonds.
Notes
For the best flavor, toast the almonds before mixing them in. You can also experiment with different berries or nuts. Refrigerate leftovers for up to 5 days. Freeze individual portions for longer storage.