Almond Joy Baked Oatmeal

 Loaded with shredded coconut, slivered almonds, and topped with chocolate chips, this Almond Joy Baked Oatmeal tastes like you are eating dessert for breakfast. When you add a little heavy cream to your oatmeal in the morning, you will think you have gone to Almond Joy heaven. If you don’t think you’re an oatmeal person, give it one more shot as baked oatmeal just to check. You can’t go wrong eating oatmeal that’s named after a candy bar. 🙂

I love coconut–it’s one of my favorite food flavors. So the other day I was thinking about baked oatmeal and how an Almond-Joy-style oatmeal would taste. Guess what? It turned out really great! Instead of the typical canola or vegetable oil, I used coconut oil to get as much coconut flavor as possible. Plus, it makes it a little healthier.

Baked oatmeal heats really well in the microwave, which makes it great for meal prep. Make the oatmeal at the beginning of the week, and then eat it for breakfast for a few days afterward. Want to have it for breakfast all week long? Double the recipe. When you are busy getting ready in the morning and don’t have much time, you will be glad you did.

In the alternative, it’s really easy to make breakfast for dinner with baked oatmeal. Mix it up in the morning, refrigerate it, and bake it when it’s time to make dinner. Serve it alongside a quiche, and you have a well-balanced meal. YUM!

Recipes for Coconut Lovers

• Dreamy Toasted Coconut Bundt Cake
• How to Toast Coconut in the Microwave
• Toasted Coconut Swig Cookie Bars
• Lazy Day Chocolate Coconut Cake
• Coconut Cream Pie
• Chocolate Dipped Coconut Cream Easter Eggs

Step-by-Step Photos for How to Make Almond Joy Baked Oatmeal

Frequently Asked Questions about How to Make Almond Joy Baked Oatmeal

Can I double this recipe?

Yes, of course. You will need to bake it in a 9×13 if you double the recipe. It may also need a little extra cooking time as it will be thicker doubled and baked in a 9×13. The other option is to divide the double batch into two pie pans or 8×8 baking dishes. 

Will old-fashioned oats work in this recipe?

I recommend quick oats for this recipe. They give it a great consistency and absorb the milk mixture better than old-fashioned oats do. If you choose to use old-fashioned oats, you will need to make it the night before so it has plenty of time to absorb the liquid before baking.

Can I substitute the coconut oil for butter or canola oil? 

Yes. Butter or canola oil are great substitutes. The butter will give the oatmeal a very rich taste. If you do choose to use butter make sure it is melted first, and let it cool so the hot melted butter won’t start cooking the eggs when you add it. For this recipe, I used coconut oil to get as much coconut flavor as I could. Plus, it makes it a little healthier.

Would you recommend using unsweetened shredded coconut?

You can use unsweetened shredded coconut in this recipe with good results. It’s a great way to decrease the sugar, especially if you are trying to limit your sugar intake.

How should I store the baked oatmeal?

This recipe is made out of similar ingredients to cookies. Like cookies, you can choose to refrigerate them or not. If there is only a little left and you think someone will eat it the next morning for breakfast, it is fine to sit out on the counter at room temperature. If you want the baked oatmeal to last all week, put it in the fridge. 

Can I freeze this baked oatmeal?

Yes, you can freeze this after it has been baked. Let it cool completely, and then cover it tightly first with foil and then plastic wrap. When you are ready to serve it, take it out of the freezer, let it defrost, and then reheat it in the oven for 10-15 minutes at 275 degrees.

Chef’s Tools:

• Large Pie Dish
• 8×8 or 9×9 Glass Baking Dish
• Mixing Bowls
• Measuring Cups
• Wooden Spoons
• Cooking Spray