This Vanilla Almond Crunch Baked Oatmeal recipe offers a delicious, healthy start to your day. You’ll love its comforting warmth and delightful crunchy topping, making healthy baked oatmeal recipes an easy breakfast choice.
Key Ingredients & Substitutions
- Rolled Oats: Do not use instant oats; they’ll get mushy.
- Almond Milk: Any dairy or non-dairy milk works here.
- Maple Syrup: Honey or agave nectar are good alternatives.
- Almond Extract: Vanilla extract can be used for a more classic flavor.
- Chopped Almonds: Pecans or walnuts can be substituted for a different crunch.
Ingredients
Main Ingredients:
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups almond milk
- 1/2 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoons melted coconut oil (or unsalted butter)
For the Crunch Topping:
- 1/4 cup chopped almonds
- 2 tablespoons rolled oats
- 1 tablespoon brown sugar
- 1 tablespoon melted coconut oil (or unsalted butter)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Servings: 6
- Calories per serving: Approximately 280 calories
- Tools Needed: 8×8 inch baking dish, large mixing bowls, whisk
Step-by-Step Instructions
1. Preheat Your Oven and Prepare the Dish
First, preheat your oven to 375°F (190°C). Then, lightly grease an 8×8 inch baking dish to prevent sticking.
2. Combine Dry Ingredients
In a large bowl, whisk together the rolled oats, baking powder, salt, and cinnamon. Make sure everything is well combined.
3. Mix Wet Ingredients
In a separate medium bowl, whisk together the almond milk, maple syrup, egg, vanilla extract, almond extract, and melted coconut oil. Whisk until smooth.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix.
5. Prepare the Crunch Topping
In a small bowl, mix together the chopped almonds, 2 tablespoons of rolled oats, brown sugar, and 1 tablespoon of melted coconut oil. Stir until the mixture is crumbly.
6. Assemble and Bake
Pour the oatmeal mixture into your prepared baking dish. Evenly sprinkle the crunch topping over the oatmeal. Bake for 30-35 minutes, or until the top is golden brown and the oatmeal is set.
7. Cool and Serve
Let the baked oatmeal cool for a few minutes before serving. This allows it to firm up slightly. Serve warm and enjoy your healthy baked oatmeal recipes!
Variation Ideas
- Berry Burst: Add 1/2 cup of fresh or frozen berries (blueberries, raspberries) to the oatmeal mixture before baking.
- Chocolate Chip: Stir in 1/4 cup of mini chocolate chips for a sweet treat.
- Coconut Twist: Add 1/4 cup shredded coconut to the oatmeal mixture and sprinkle a little on top with the almonds.
Storage Instructions
You can store leftover Vanilla Almond Crunch Baked Oatmeal in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave for 1-2 minutes, or in the oven at 350°F (175°C) for 10-15 minutes until warm through.
Frequently Asked Questions (FAQ)
Can I make this dairy-free?
Yes, this recipe is already dairy-free when using almond milk and coconut oil.
Can I prepare this the night before?
Yes, you can assemble the oatmeal (without the crunch topping) and refrigerate it overnight. Add the topping just before baking in the morning.
Is this recipe gluten-free?
Ensure your rolled oats are certified gluten-free if you need a strictly gluten-free option.
What if I don’t have almond extract?
You can simply omit it or add an extra 1/2 teaspoon of vanilla extract.
Can I use steel-cut oats?
No, steel-cut oats require more liquid and a longer cooking time. Stick to old-fashioned rolled oats for this recipe.
How do I know when it’s done baking?
The top will be golden brown and the center should appear set, not overly wet or jiggly when gently shaken.
