Blueberry Almond Breakfast Bake

Name: Blueberry Almond Breakfast Bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 cups rolled oats; 2 cups almond milk; 1 cup fresh blueberries; 1/2 cup sliced almonds; 1/4 cup maple syrup; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon cinnamon; 1/4 teaspoon salt

Highlighted under: Baking & Desserts

I love starting my day with this Blueberry Almond Breakfast Bake! The sweet, juicy blueberries pair perfectly with the nutty flavor of almonds, creating a delightful and nutritious breakfast option. It's so easy to prepare, and it fills my kitchen with a delicious aroma as it bakes. With just a few simple ingredients, I can whip this up in no time, and the leftovers are perfect for a quick breakfast on the go. You'll feel energized and satisfied after enjoying this colorful and wholesome dish!

Created by

Chelsea Payne

Last updated on 2026-01-15T14:07:16.152Z

When I first experimented with a breakfast bake, I was astonished at how versatile it could be. I wanted to create something that could be enjoyed either warm out of the oven or as a cold option on a busy morning. This Blueberry Almond Breakfast Bake quickly became my go-to recipe because of its satisfying texture and the burst of flavor from the blueberries.

To get the best results, I learned to let the batter sit for a few minutes before pouring it into the baking dish. This allows the oats to absorb the liquid, resulting in a perfectly moist bake. Every slice is a delightful balance of fruity and nutty flavors that keeps me coming back for more!

        Why You'll Love This Recipe
        Bursting with fresh, fruity flavor that brightens your morning
Nutty almond crunch complements the soft, sweet blueberries
Can be made ahead of time, making breakfast a breeze

      

Key Ingredients and Their Roles

In this Blueberry Almond Breakfast Bake, the combination of rolled oats and almond milk creates a hearty base that is both nourishing and filling. Rolled oats are not only rich in fiber, which aids in digestion and keeps you full longer, but they also absorb the almond milk beautifully, producing a comforting, slight creaminess. Choosing unsweetened almond milk allows you to control the sweetness of the dish, making it adaptable to your taste preferences.

Blueberries are the star of this recipe, delivering a burst of flavor and natural sweetness. They are packed with antioxidants and vitamins, contributing to your overall health. When mixed into the oat batter, the blueberries soften during baking, creating juicy pockets that contrast wonderfully with the crunchy almond topping. If fresh blueberries are out of season, you can substitute frozen ones; just remember to adjust the baking time slightly as they may release more moisture.

Preparation Tips for Success

When mixing the dry ingredients, ensure the baking powder is evenly distributed among the oats to avoid uneven rising. As you mix in the wet ingredients, aim for a consistent batter—overmixing can result in a dense bake, so I recommend blending just until combined. Keep an eye on the cinnamon; a 1/2 teaspoon is just right, but if you enjoy a stronger spice flavor, you can increase it to 1 teaspoon without overpowering the dish.

After baking, let the breakfast bake rest for at least 10 minutes before slicing. This cooling period allows the bake to firm up, making it easier to cut into neat squares. If you notice that the edges are browning too quickly, cover the dish loosely with aluminum foil during the last 10 minutes of baking to prevent burning while ensuring the center cooks through.

Ingredients

For the Breakfast Bake

2 cups rolled oats
2 cups almond milk
1 cup fresh blueberries
1/2 cup sliced almonds
1/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a baking dish with non-stick spray.

Combine Ingredients

In a large bowl, mix together the rolled oats, almond milk, maple syrup, vanilla extract, baking powder, cinnamon, and salt until well combined.

Fold in Blueberries and Almonds

Gently fold in the fresh blueberries and sliced almonds into the oat mixture.

Bake

Pour the mixture into the prepared baking dish and spread it out evenly. Bake for 25 minutes, or until the top is golden brown.

Cool and Serve

Allow the bake to cool for a few minutes before slicing. Serve warm or at room temperature.

Pro Tips

For added sweetness, top with a drizzle of honey or maple syrup before serving. Feel free to mix in other fruits like bananas or raspberries for a different flavor!

Storage and Reheating

This Blueberry Almond Breakfast Bake stores wonderfully in an airtight container in the refrigerator for up to five days. To reheat, simply microwave a slice for about 30 seconds or until warmed through, or pop it in the oven at 350°F (175°C) for about 10 minutes. This makes it an excellent option for meal prep, allowing you to enjoy a cozy breakfast all week long without extra effort each morning.

For longer storage, you can freeze individual portions. After the bake has completely cooled, cut it into squares and wrap each in plastic wrap, followed by a layer of foil, to prevent freezer burn. These can be stored for up to three months. To enjoy, thaw overnight in the refrigerator and reheat as mentioned above.

Serving Suggestions and Variations

This breakfast bake is delicious enjoyed plain, but you can elevate it by serving with a drizzle of honey or a dollop of Greek yogurt. A sprinkle of additional sliced almonds or a handful of fresh fruit on top adds a lovely presentation and extra nutrition. I sometimes love adding a pinch of nutmeg for an extra layer of warmth, especially during fall and winter months.

Consider varying the recipe by substituting the blueberries with other fruits like raspberries, chopped apples, or sliced bananas that can hold up during baking. If you want to add variety to the texture, mixing in some shredded coconut or using pecans instead of almonds can create a different yet delightful flavor profile.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries can be used in place of fresh. No need to thaw them!

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make this recipe vegan?

Yes, using almond milk and maple syrup makes this recipe vegan-friendly.

→ Can I add other ingredients?

Absolutely! Feel free to add nuts, seeds, or other fruits to customize the bake to your liking.