I kind of wanted to call this one “Italian Cookie Baked Oatmeal.” This version of my baked oatmeal features the flavors of lemon zest and almond extract, with the delicious crunch of slivered almonds. Topped with confectioner’s sugar, this lemon almond baked oatmeal is reminiscent of the flavors of a classic Italian almond cookie. Pair it with some Greek yogurt and fresh fruit for the ultimate filling, healthy breakfast or snack.
What is baked oatmeal, anyway?
Baked oatmeal offers the comfort of a deliciously warm bowl of oatmeal, with the convenience of a batch-prepped bake. Since my version of baked oatmeal does not include eggs or dairy, this recipe is vegan, dairy-free and gluten-free (if you use certified gluten-free oats, of course).
All of the flavors of your dreams are combined into a batter, and then baked to perfection, creating a soft-baked oatmeal that can be reheated in individual portions as needed, or serve four people all at once. It’s a cross between cooked oatmeal and a cake, with a soft and moist texture.
My oatmeal bakes were created with breakfast in mind, but have morphed into something else. My original idea was to create an bake that would allow me to batch-prep multiple servings of warm oats for the week. Many people enjoy oatmeal, but don’t love eating cold overnight oats, so I wanted to cater to that need. The first baked oatmeal I made was the Maple Cinnamon Baked Oatmeal and it really took off; you all loved the convenience and ease of the dish, and were blown away by the punch of flavor it packs.
After I created that original recipe, I went on to create other variations of this delicious treat, including the Dark Chocolate Baked Oatmeal and most recently, the Carrot Cake Baked Oatmeal. I love seeing how you are all enjoying this recipe!
What you’ll need to make lemon almond baked oatmeal
To make the lemon almond baked oatmeal recipe, you’ll need the standard baked oatmeal ingredients, with a few twists:
- unsweetened applesauce
- brown sugar
- kosher salt
- baking powder
- almond extract (this is a necessary ingredient, don’t skip this or sub it out!)
- the zest of one lemon
- unsweetened almond milk (or cashew, skim, or any milk of your choice)
- I calculated the stats for this recipe using unsweetened almond milk
- old fashioned oats
- slivered almonds
- granulated sugar (I used cane sugar, it is coarser)
- confectioner’s sugar
What if I don’t like bananas or am allergic to them?
So, that’s definitely two separate things here and I will explain why: if you don’t like the taste of bananas, I wouldn’t worry. You don’t taste them at all here. The bananas serve as a means to sweeten this baked oatmeal naturally, without using a ton of extra sugar.
If you are allergic to bananas, you can add more applesauce in its place. I would add an extra cup of applesauce in order to replace the banana. I do not recommend using pumpkin in place of bananas. It is not sweet enough.
How to make lemon almond baked oatmeal
To make this recipe, it doesn’t take much. Just preheat your oven to 375F.
In the meantime, mash up your bananas, and then add the applesauce, extract, brown sugar, salt, baking powder, lemon zest, milk, and oats. Then, fold in the almonds. Combine them thoroughly, and pour the batter into a greased baking dish. The one I use is from Corningware, and it’s a 2.5-qt casserole dish. I think it works perfectly here.
After you pour the batter into the baking dish, top it with the granulated sugar. Bake for 35 minutes.
Once it’s done cooking, remove it from the oven to cool. This part is optional, but I highly recommend sprinkling the cooled bake with some confectioners sugar for some extra sweetness, and for that real Italian-cookie vibe.
This recipe makes four great-sized portions. Some people even split it further, into six portions. It’s totally your call!
Lemon Almond Baked Oatmeal
- baking dish, casserole dish, pie plate
- mixing bowl
- 2 bananas overripe
- 1/4 cup unsweetened applesauce
- 2 tbsp light brown sugar
- 1 tsp almond extract
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1 lemon zested
- 1 cup almond milk unsweetened, or cashew milk or skim
- 1.5 cups old fashioned oats
- 1 oz slivered almonds
- .5 tsp granulated sugar
- sprinkle confectioner's 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, baking powder, salt, extract, and the zest of the lemon, and stir to combine.
- Add the milk. Whisk together.
- Add the oats. Fold in.
- Stir in the almonds.
- Pour the mixture evenly into the baking dish.
- Sprinkle with the granulated sugar.
- Bake at 375 for 35 minutes.
- Once cooled, top with confectioner's sugar for serving.
- 6 points (blue and green plans)
- 3 points (purple plan)