Blueberry Almond Baked Oatmeal Squares
15min
30min
4
320
Chef's Note
These oatmeal squares can be made ahead and refrigerated for up to 5 days. For a time-saving tip, prepare the dry and wet ingredients separately the night before, then combine and bake in the morning. You can also freeze individual squares for up to 3 months - just microwave for 60-90 seconds to reheat from frozen.
Tags
Ingredients
2 cups rolled oats
1/2 cup almond flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups milk (dairy or plant-based)
1/4 cup maple syrup
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 tablespoons melted coconut oil
1 1/2 cups fresh blueberries
1/3 cup sliced almonds
1 teaspoon lemon zest
Instructions
- 1
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- 2
In a large bowl, combine 2 cups rolled oats, 1/2 cup almond flour, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, and 1/4 teaspoon salt. Mix well.
- 3
In a separate bowl, whisk together 1 1/2 cups milk, 1/4 cup maple syrup, 2 large eggs, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract, and 3 tablespoons melted coconut oil.
- 4
Pour the wet ingredients into the dry ingredients and stir until well combined.
- 5
Gently fold in 1 cup of the fresh blueberries and 1 teaspoon lemon zest, being careful not to crush the berries.
- 6
Pour the mixture into the prepared baking dish and spread evenly.
- 7
Sprinkle the remaining 1/2 cup blueberries and 1/3 cup sliced almonds on top, gently pressing them into the surface.
- 8
Bake for 30-35 minutes, until the edges are golden brown and the center is set.
- 9
Allow to cool in the pan for 10 minutes before lifting out using the parchment paper overhang.
- 10
Cut into 9 squares (serving size is about 2 squares per person). Serve warm or at room temperature.
Nutrition Information (per serving)
320
9g
38g
16g
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