Almond Joy Baked Oatmeal
4
Published Oct 13, 2023, Updated Jan 21, 2024
This post may include affiliate links. Thank you for your support.
This almond joy baked oatmeal is inspired by the classic candy bar and loaded with coconut, almond and chocolate flavor. It’s so delicious and really easy to whip up!
With Halloween right around the corner I thought it would be fun to share a new baked oatmeal recipe inspired by one of my favorite candy bars: Almond Joys!
This almond joy baked oatmeal might just be my new favorite baked oatmeal recipe on EBF. It’s loaded with all the same ingredients you’d find in the candy bar… coconut, chocolate and almonds and the combo is seriously so delicious! I can’t wait for you to try it.
Why You’ll Love This Recipe
- The combo of chocolate + coconut + almonds = chef’s kiss!
- Easy to make in just one bowl! Hooray for less dishes.
- Great for meal prep! Make a batch during your weekend meal prep and have breakfast or dessert ready to go for the week.
- It’s vegan, gluten-free + dairy-free.
Ingredients Needed
- old fashioned rolled oats – the base of the baked oatmeal ensuring a hearty texture full of fiber. My fave brand is Bob’s Red Mill gluten-free old-fashioned rolled oats. Oats are naturally gluten-free but often cross-contaminated with gluten, so if you have a gluten intolerance, grab certified gluten-free oats.
- coconut milk – the liquid base for our baked oatmeal adding creaminess and a delightful coconut flavor. Feel free to use either light or regular coconut milk. Ideally, you’ll want to use canned coconut milk rather than the ones in a carton because they will be much creamier and have less added ingredients.
- pure maple syrup – the natural sweetener of choice. Remember to choose 100% pure maple syrup, not pancake syrup!
- baking powder – just a little helps the oatmeal rise, ensuring a soft, fluffy texture.
- sea salt – a pinch enhances the natural flavors of the other ingredients.
- ground flaxseed – this not only boosts the nutritional profile but also helps to bind the ingredients together.
- coconut oil – to add moisture to the baked oatmeal. I’ve purchased several different brands of coconut oil before, but Nutiva organic extra virgin coconut oil is my favorite.
- applesauce – a natural way to add sweetness without going overboard. The applesauce also helps keep the oatmeal moist. Make sure to use unsweetened applesauce!
- vanilla extract – a nice flavor enhancer.
- unsweetened shredded coconut – mixed in and added on top for that classic Almond Joy flavor. My favorite brand is Bob’s Red Mill unsweetened shredded coconut. Whatever brand you use just make sure it’s unsweetened!
- chocolate chips – you can’t have Almond Joy baked oatmeal without the chocolate! I usually use either Lily’s dark chocolate chips for a low-sugar option or Enjoy Life dark chocolate chips for an allergen friendly option.
- chopped almonds – these add a nice crunch to the baked oatmeal and remind us of the classic Almond Joy candy flavor.
How to Make
Prep: Start by preheating your oven to 375°F and spraying an 8×8 baking dish with cooking spray to prevent sticking.
Combine ingredients: In a large bowl add all your dry ingredients and wet ingredients and stir to combine.
Pour and top: Transfer your batter carefully to your prepared baking dish. But before it heads into the oven, sprinkle on some extra shredded coconut, chocolate chips and chopped almonds to give more texture and flavor.
Bake: Transfer your dish to your preheated oven and bake for 40-45 minutes. A good check for doneness is the classic toothpick test – if it comes out clean, you’re good to go!
Cool and serve: Resist the temptation to dive right in and let it cool for about 10-15 minutes. This makes portioning easier and allows the baked oatmeal to set a bit so it doesn’t fall apart while cutting. When you’re ready, slice it into 6 pieces, serve it warm, and if you’re feeling indulgent, go for that extra drizzle of maple syrup. Enjoy!
Substitutions & Notes
- Rolled oats: Rolled oats work best for baked oatmeal and I don’t recommend swapping them for quick oats or steel-cut oats as the liquid ratio and cook time will differ. If you’re looking for a baked oatmeal recipe that’s made with steel-cut oats I suggest checking out this baked steel cut oatmeal recipe instead.
- Milk: I recommend coconut milk for that classic Almond Joy flavor, but if you don’t have any on hand you can use any dairy-free milk like almond milk, soy milk, oat milk or cashew milk. You can also use regular dairy milk if you prefer.
- Applesauce: If you don’t have applesauce on hand mashed, ripe bananas will work well!
- Maple syrup: Any liquid sweetener like honey, agave or monk fruit maple syrup will work instead of maple syrup.
- Coconut oil: Butter, ghee or any neutral oil like avocado oil or olive oil will work as a substitute. I’ve also made baked oatmeal without coconut oil and it turned out just fine!
- Almond extract: If you want even more almond flavor add a dash of almond extract.
- Mix-in’s and toppings: Since this is an Almond Joy baked oatmeal I don’t recommend swapping the chocolate, coconut or almonds with other mix-in’s because it won’t have the same flavor profile. That said, if you’re looking for a baked oatmeal recipe with different mix-in’s I suggest checking out my easy baked oatmeal recipe for a guide.
What to Serve With Baked Oatmeal
I could see this Almond Joy baked oatmeal being the perfect addition to brunches. Here are some ideas on what to pair it with:
- Eggs: Pair it with a savory egg dish! Try this egg-white omelette or dairy-free spinach quiche. If you’re looking for a vegan option, this tofu scramble is perfect!
- Fruit: A bowl of fresh fruit like this easy fruit salad recipe will be an excellent addition to serve alongside this baked oatmeal. Or go for a refreshing fruit-filled smoothie.
- Cocktail: If you’re serving this baked oatmeal for an adult brunch pair it with some mimosas or peach bellinis.
- Coffee: Serve this baked oatmeal with a warm cup of plain coffee, this creamy iced coffee or a homemade pumpkin spice latte.
- Yogurt: Add a dollop of Greek yogurt on top for a creamy protein boost. Or try this tasty yogurt dip with fresh fruit on the side.
- Nut butter: A drizzle of almond butter with this Almond Joy baked oatmeal would be excellent, but you could also use peanut butter if you prefer.
Storing & Reheating
This baked oatmeal is perfect for meal prep because it stores beautifully. Here’s how you can store and reheat leftovers:
- Refrigerate: allow the baked oatmeal to cool, then cover the baking dish or transfer individual portions to an airtight container. It’ll stay fresh in the fridge for up to 5 days.
- Freeze: you can also freeze baked oatmeal for up to 3 months. To do this, let the oatmeal cool completely, then cut into portions and store in freezer-safe containers or bags.
- To reheat the entire pan of baked oatmeal: cover with foil and reheat in the oven at 350ºF for about 20 minutes or until warm.
- To reheat individual portions: set oven or toaster oven to 350ºF and bake for 5-10 minutes. You can also reheat in the microwave for 1 minute. Once warm, add your toppings and enjoy!
More Baked Oatmeal Recipes
- Maple Pecan Baked Oatmeal
- Blueberry Lemon Baked Oatmeal
- Peach Baked Oatmeal
- Flag Baked Oatmeal
- Tahini Baked Oatmeal
- Blueberry Baked Oatmeal
- Protein Baked Oatmeal
- Cauliflower Brownie Baked Oatmeal
- Coffee Cake Baked Oatmeal
- Coffee Baked Oatmeal
Be sure to check out all of my baked oatmeal recipes as well as all the popular oatmeal recipes here on EBF.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Almond Joy Baked Oatmeal
Ingredients
- 2 cups old fashioned rolled oats
- 1 15 oz can regular or light coconut milk
- ½ cup applesauce
- ¼ cup pure maple syrup, plus more for serving
- ¼ cup unsweetened shredded coconut, plus more for topping
- ¼ cup chocolate chips, plus more for topping (I used Lily's chocolate chips)
- ¼ cup raw almonds, roughly chopped, plus more for topping
- 1 Tablespoon ground flaxseed
- 1 Tablespoon melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 375°F and spray an 8×8 square baking dish with cooking spray.
- Add all the ingredients to a large mixing bowl and stir to combine.
- Carefully pour oatmeal mixture into the prepared baking dish.
- Top with additional shredded coconut, chocolate chips and almonds.
- Bake for 40-45 minutes, until toothpick comes out clean.
- Let cool for 10-15 minutes then portion into 6 pieces and serve warm with an additional drizzle of maple syrup if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is so good that I could eat the whole pan!!! It is delicious!
Ah yay! I am so glad you’re loving this recipe, Melissa. Thank you for your review & star rating, I really appreciate it!
how do you measure 315oz and 1.5cup and.75 l don’t know how to measure this? Please help
Hi Linda – are you looking for metric measurements? I am not quite sure what you are asking.