Blueberry Almond Baked Oatmeal

Happy Saturday, fellow oatmeal lovers!


It’s so nice to have a Saturday morning at home again. I returned to my usual weekend morning routine of simultaneously making oatmeal and cleaning the kitchen. Why is cleaning the kitchen so cathartic to me?


Anyway, here is an easy recipe for you. It’s something you can make if you don’t have any fresh fruit on hand. See these pictures? That oatmeal was actually made using blueberry JAM. Yes, I definitely prefer to include actual fresh produce in my breakfast, but my kitchen is pretty bleak at the moment (luckily, we’re making a trip to Trader Joe’s today!).


Blueberry Almond Baked Oatmeal

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: serves 1

What you'll need:

  • 1/3 cup milk of choice
  • 1/4 tsp almond extract
  • 1/2 cup rolled oats (I use Country Choice Organic)
  • 1/4 tsp baking powder
  • pinch of salt
  • 1/4 cup fresh or frozen blueberries

How to make it:

  1. Preheat oven to 350 degrees F. Spray a single-serving ramekin with nonstick cooking spray.
  2. In a small bowl, mix milk and almond extract.
  3. Add oats, baking powder, and salt, and stir until combined with wet ingredients.
  4. Carefully fold in blueberries.
  5. If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, lemon zest, sunflower seeds), do so now.
  6. Pour into the prepared ramekin. Bake for 18-22 minutes.

**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

7 Responses to Blueberry Almond Baked Oatmeal

  1. Anonymous says:

    Hi how much jam do you use? I also need to make a TJ’s run and am thinking of using this trick until I can get there.Thanks!

  2. JTD2011 says:

    Do you think this will work with frozen blackberries?

  3. JTD2011 says:

    I love this one! I have doubled the recipe, added a little brown sugar, added a little pancake syrup, and added cinnamon. I also substituted the almond extract for vanilla extract. It tastes like blueberry pancake! My kids LOVED it, too! The oldest hates oatmeal, but she loves this one and the peanut butter cookie one (which I add chocolate chips to).

  4. Angela says:

    This needed a bit something more….just a little sweetener or something. It says you used blueberry jam because you didn’t have blueberries available?…those would naturally have a little bit of sugar or fruit juice or just be sweeter because they are cooked down and concentrated.

    It also felt the oats were a little dry.

    It wasn’t terrible, but if I made it again, I would add a teeny bit of sugar. I don’t think it needs much. I topped with slivered almonds.

    I was going to make the blueberry muffin recipe, which is almost the same except the half a banana, but I didn’t have any bananas. But usually when I make your recipes that have a little banana in them, I find that is enough sweetness for me.

    • Lauren Smith says:

      Hi Angela! Thanks for the feedback. I haven’t made this recipe in ages, and perhaps it’s time for me to revisit it. Looking over it now, I agree that it should need something else. In the meantime, I highly recommend you try the blueberry muffin version as that banana would solve all the issues you mentioned.

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