This sweet baked oatmeal is packed with the flavors of dark cocoa and almond extract. Shredded coconut and slivered almonds top the oatmeal for the ultimate flavor and texture bomb. Almond Joy baked oatmeal is reminiscent of everyone’s favorite coconut candy bar and makes breakfast (or healthy snacking) fun again!
What’s in an Almond Joy?
An Almond Joy is a milk-chocolate coated candy bar filled with almonds and sweetened coconut. To me, this candy bar was the perfect inspiration for another one of my baked oatmeal recipes.
I always have shredded coconut and almonds on hand, because I like to add them to my yogurt bowls for some flavor, crunch, and sweetness. It was only natural for these flavors to be added to a dark chocolate baked oatmeal base.
To mimic the chocolate flavor of the candy bar, the baked oatmeal has a chocolate base which included unsweetened cocoa powder and sugar for sweetness. The coconut and almonds top the bake, ensuring every bite has great crunch and sweetness.
What is baked oatmeal?
My first ever baked oatmeal recipe was my Maple Cinnamon Baked Oatmeal, and honestly, it’s still one of my favorites. I created that recipe because I really missed having a nice, warm bowl of oatmeal in the morning. Of course, I could always make myself a bowl, or grab one of those instant packets and bring it to work, but those never tasted the same as the real deal. Plus, they’re packed with sugar and other additives.
I wanted the real deal, but I also wanted to be able to batch-prep it. And that’s how the original recipe was born.
Baked oatmeal offers the comfort and nutrition of a delicious bowl of oats, with the convenience of meal prep. You can make multiple servings of baked oats in one dish, and refrigerate it to use during the week.
As far as texture goes, baked oatmeal is soft. It’s slightly firm, but can be eaten with a spoon, like a thick bowl of oatmeal. But it can also be easily cut into servings, like cake.
My personal preference when eating baked oatmeal is to serve it alongside some Greek yogurt and fruit, in a bowl. I kind of mix everything together with every spoonful for the ultimate bite. It is a delicious breakfast, and it is super filling and nutritious. It has become my go-to, which is why every so often I come up with a new variation of this recipe. I just love exploring different flavor combinations.
Here are some other variations of baked oatmeal to try:
What do I need to make Almond Joy Baked Oatmeal?
Here is the ingredient list for this recipe:
- unsweetened applesauce
- almond extract
- baking powder
- unsweetened cocoa powder
- unsweetened cashew or almond milk (or skim)
- old fashioned oats
- shredded coconut (sweetened)
- slivered almonds
Frequently asked ingredient questions:
- Can I use something else besides bananas? If you are allergic, of course I recommend substituting something in place of the bananas. I recommend using more unsweetened applesauce (another heaping cup should be equivalent to two mashed bananas). I do not recommend using pumpkin, as it is not sweet enough. If you do not like the taste of bananas, I will assure you, I do not taste bananas at all in this recipe. They only serve to sweeten the recipe.
- Will quick cooking oats work? Yes, they will.
- Can I use sugar replacements? Yes, you can.
How to make Almond Joy baked oatmeal
First, preheat your oven to 375F. Then, spray a casserole dish with cooking spray: here is the one I use for this recipe. It’s the perfect size!
Next, mash the banana, and then add the applesauce, extract, salt, sugar, baking powder, cocoa powder, and stir to combine. Then, add in the milk and oats.
Pour this mixture into the greased dish, and then sprinkle the top with the almonds and coconut. Bake for 35 minutes (this is a relative figure though, if you want it firmer, you can go longer!). Nothing in this recipe is raw or has to “cook” theoretically, so you can really use your judgment for the texture you are looking for.
Almond Joy Baked Oatmeal
- baking dish, casserole dish, pie plate
- mixing bowl
- 2 bananas overripe
- 1/4 cup unsweetened applesauce
- 2 tbsp sugar I used Cane Sugar; it is coarser
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp almond extract
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1 cup cashew milk unsweetened, or almond milk or skim
- 1.5 cups old fashioned oats
- 1/2 oz shredded coconut
- 1/2 oz slivered almonds
- 1/4 tsp sugar
- Preheat the oven to 375F.
- Spray a small baking dish or casserole with cooking spray. I used an 8.5" x 11" 2.5qt casserole dish for this.
- Add the bananas to the bottom of a mixing bowl, and mash them with a fork.
- Add the applesauce, sugar, cocoa powder, baking powder, salt, and almond extract, and stir to combine.
- Add the milk. Whisk together.
- Add the oats. Fold in.
- Pour the mixture evenly into the baking dish.
- Sprinkle the almonds, coconut, and extra sugar on top.
- Bake at 375 for 35 minutes.
- 6 points (blue and green plans)
- 3 points (purple plan)