Healthy Almond Joy Baked Oatmeal is a fun spin on traditional oats! This warm, delicious breakfast dish is made with nourishing ingredients, but tastes like your favorite candy bar! Enhanced with chewy coconut, crunchy almonds and sweet chocolate chips, you’re going to want to make this recipe on repeat!

baked oatmeal made with almonds, coconut and chocolate chips

My family has a new favorite baked oatmeal and when breakfast tastes as wonderful as this, how could it not be a favorite?!?! Studded with chocolate, sweetened with maple syrup, flavored with coconut, almonds and almond extract – this almond joy baked oatmeal is sure to become a highly-requested recipe for your family too!

This delicious meal would definitely make a special brunch item for Valentine’s Day, Easter or even Mother’s Day! It can easily be doubled to feed a crowd too. Or make a big batch on Sunday, for an easy nourishing breakfast throughout the week, that takes about 1 minute to reheat. Other baked oatmeal recipes, you need to try are this apple cinnamon baked oatmeal and banana baked oatmeal.

If you’re looking for individual serving sizes, try my pumpkin oatmeal cups. They’re super yummy and a reader favorite!

serving of almond joy baked oatmeal served with fresh strawberries

Ingredients needed

This easy almond joy baked oatmeal recipe uses simple ingredients with delicious mix-ins you’ll love. Here’s what you need to make it:

  • Rolled oats. The base of this dish is made with rolled oats. Use gluten-free oats if you want. However, I don’t recommend using quick or steel cut oats because the texture will not be as good.
  • Milk. Liquid is essential for this recipe. I like to use unsweetened almond milk, but you can use any milk you’d like. Coconut milk would be great too!
  • Eggs. This recipe uses 2 eggs to provide structure and bind all the ingredients together. I haven’t tried using flax eggs, but let me know if you do. I did have a reader comment and say that the recipe worked great without any eggs at all!
  • Sweetener. You’ll need just 1/4 cup of maple syrup or honey to give this the perfect sweetness.
  • Baking essentials. To ensure this bakes up just right and tastes amazing, you’ll need almond extract, baking powder, coconut oil & salt.
  • Mix-ins. The wonderful “almond joy” flavor comes from almonds, unsweetened shredded coconut, and chocolate chips. To keep this recipe dairy-free, try Enjoy Life dairy-free chocolate chips.
pouring milk mixture into oat mixture

How to make this recipe

Baked oatmeal is really quick to throw together! It’s just a matter of stirring the ingredients together, pouring it into a pan and baking it up! You can find the printable recipe at the bottom of this page, but here are the key steps:

  1. Prep. Preheat oven and grease an 8×8-inch baking pan with nonstick cooking spray.
  2. Whisk dry ingredients. In a large bowl, combine oats, almonds, coconut, baking powder and salt.
  3. Mix wet ingredients. In a separate bowl, beat eggs and stir in milk, maple syrup and almond extract. Stir milk mixture into oat mixture, and then blend in coconut oil until all ingredients are well combined.
  4. Bake. Pour oatmeal into your prepared pan and make sure the oatmeal is evenly spread out. Sprinkle chocolate chips on top. Bake for 20-25 minutes or until set and light golden brown on top.
  5. Serve. Allow this to cool before slicing. Serve with optional garnishes and enjoy!

Go ahead… grab a spoon and dive right in, my friends! This almond joy deliciousness is waiting for you!

spread oatmeal mixture in baking dish and top with chocolate chips and chopped almonds

Optional recipe swaps

Baked oatmeal is a super versatile dish! Feel free to swap some of the ingredients listed with your favorites! Here’s some options:

  • Sweetener. Instead of maple syrup you can use honey, coconut sugar, or brown sugar.
  • Flavoring. I love using almond extract to give this oatmeal a delicious almond flavor, but you can substitute with vanilla if that’s what you have on hand.
  • Use butter. Melted butter will work in place of the melted coconut oil, if you don’t have coconut oil.
  • Nuts. Feel free to use pecans or walnuts instead of almonds, or omit the nuts if you’d like.
  • Other add-ins. You can also leave out the chocolate chips if you prefer. Blueberries or raspberries would be fabulous!
baked oatmeal in a square baking dish

Frequently asked questions

What is baked oatmeal?

Baked oatmeal is a warm breakfast casserole made from oats, milk, other kitchen staples and tasty mix-ins. Whereas stovetop or instant oatmeal has a creamy porridge consistency, baked oatmeal is more cakey, like bread pudding. It’s basically like regular oatmeal with even more texture.

Can you serve baked oatmeal cold?

Definitely! In fact, I ate most of this almond joy oatmeal straight out of the refrigerator. It’s surprisingly tasty that way, especially if you need a quick bite after a workout or an easy snack fix.
However you choose to enjoy it, just make sure you try this healthy baked oatmeal recipe soon. Your mornings will be better and brighter for it.

Is baked oatmeal good for you?

Baked oatmeal is very healthy and filled with great nutrition! It’s loaded with fiber, healthy carbs, and whole grains. You can customize it to be higher in protein or healthy fats depending on what you need but it is a great well-balanced meal. This particular recipe has 346 calories per serving and 35 carbs.

Serving suggestions

I typically just eat this on its own – it’s plenty satisfying. I love it warm with an extra splash of milk. So good! But it does pair well with a variety of breakfast sides. Below are some tasty options:

  • Hash browns or breakfast potatoes
  • Fresh fruit or fruit salad
  • Yogurt
  • Bacon, sausage, or ham
  • Eggs
square baking dish with Chocolate chip baked oatmeal

How to store, reheat, & freeze

To store in the refrigerator:

Allow to cool completely, and then cover the pan with tinfoil or plastic wrap before transferring it to the refrigerator. It will stay good covered in the refrigerator for 5 days, and you can reheat individual slices in the microwave for 30-60 seconds. For a meal prepped breakfast that’s ready-to-go, store individual slices in separate airtight containers.

To freeze & reheat:

Once completely cooled, cut it into 6 individual servings and wrap each serving in plastic wrap and then tinfoil. When you’re ready to eat it, unwrap the oatmeal and place it on a microwave-safe dish and microwave in 30 second intervals for 1-2 minutes. If you wrap and freeze the entire pan for later, reheat it in the oven for 20-25 minutes at 350ºF while it’s covered with tinfoil.

more breakfast favorites

If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

baked oatmeal topped with chocolate chips and almond slices
baked oatmeal made with almonds, coconut and chocolate chips
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4.67 from 36 votes
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Healthy Almond Joy Baked Oatmeal

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
A fun spin on traditional oatmeal! This oatmeal recipe is made with nourishing ingredients, but tastes like your favorite candy bar!
Author: Kim

Ingredients

  • 2 cups rolled oats
  • 1/4 cup chopped almonds
  • 1/3 cup shredded unsweetened coconut
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups unsweetened almond milk or any other preferred milk
  • 2 eggs
  • 1/4 cup maple syrup or honey
  • 1/2 teaspoon almond extract
  • 1/4 cup coconut oil, melted or very soft
  • 3 tablespoons mini chocolate chips
  • Garnish if desired: additional chopped almonds, shredded coconut, chocolate chips and/or unsweetened almond milk

Instructions 

  • Preheat oven to 350°F. Spray an 8×8-inch baking pan with cooking spray.
  • In a large bowl, combine oats, almonds, coconut, baking powder and salt; set aside.
  • In a medium bowl, beat eggs and stir in milk, maple syrup and almond extract. Stir milk mixture into oat mixture, and then blend in coconut oil until all ingredients are well combined.
  • Spread oatmeal mixture into prepared baking pan and top with chocolate chips. Bake for 20 to 25 minutes or until set and light golden brown on top.
  • Allow to cool in the baking dish for at least 5 minutes before slicing. Serve with optional garnishes. Enjoy!

Notes

Store leftovers in a covered container in the fridge for about a week. Leftover oatmeal is great warmed in the microwave with an extra splash of milk!
 
Photos by Sasha at Eat Love Eats
Author: Kim
Course: Breakfast, Brunch
Cuisine: American
Serving: 1serving, Calories: 346kcal, Carbohydrates: 35g, Protein: 7g, Fat: 20g, Saturated Fat: 13g, Cholesterol: 56mg, Sodium: 209mg, Potassium: 275mg, Fiber: 5g, Sugar: 14g, Vitamin A: 96IU, Calcium: 161mg, Iron: 2mg

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