Almond Joy Baked Oatmeal

Almond Joy Baked Oatmeal is made using almonds in three states. Whole almonds that roast in the oven during baking giving them a toasty more nutty flavour, almond milk, and almond butter. 

Use any milk you’d like though! Oat milk, another nut milk or dairy milk works just as well.

This recipe uses eggs but if you are vegan, you can simply replace the eggs with flax egg or vegan egg replacer. 

(psst, check out this Vegan Overnight Oats Recipe Round Up!)

For soft or firm baked oatmeal

Bake this oatmeal for only 30-35 minutes for a soft and fluffy oatmeal bake.

For a more firm oatmeal that can be cut into clean squares, bake a little longer, about 40 minutes or so. 

The pictures below are from a soft and fluffy bake, which I prefer!

Making Almond Joy Baked Oatmeal

Move the oven rack to the middle-lower position and set your oven to 350 degrees F and grease a 9×9″ or 11×7″ baking dish.

Wet ingredients:

• 1 3/4 cup of milk of choice — I use almond milk
• 2 large eggs
• 1/2 cup pure maple syrup
• 1/4 cup almond butter
• 1/4 cup applesauce or mashed banana
• 1 teaspoon of vanilla extract

Dry ingredients:

• 3 cups old-fashioned whole oats (quick cook will work too)
• 1 teaspoon of baking powder
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon of salt
• 1 cup of whole almonds
• 1/2 cup of semi-sweet dark chocolate chips
• 1/2 cup of unsweetened shredded coconut

Optional topping:

• 1/4 cup of chocolate chips, plus 2 tablespoons of coconut oil melted
• more coconut
• melted almond butter

Mix all of the ingredients together, except the additional toppings. 

Spread into the greased baking dish and bake for 35 minutes (or a little more or less) until set.

Cool for a few minutes before dishing up or portioning out for meal prep.

We like to eat this as is but it’s also excellent with vanilla yogurt or milk.

Be sure to check out this Vietnamese Egg Coffee for a delicious morning beverage accompaniment.