Loaded with shredded coconut, slivered almonds, and finished with chocolate chips, this Almond Joy Baked Oatmeal tastes like dessert for breakfast. A splash of heavy cream or half-and-half brings the texture and flavor even closer to that candy-bar inspiration. If you think you don’t like oatmeal, try this baked version—you might change your mind.
I’m a big fan of coconut, so I adapted this baked oatmeal to highlight that flavor. Instead of neutral oils, I used coconut oil to boost the coconut profile and add a subtle richness. Coconut oil also helps keep the recipe simple and gives a slightly healthier fat option compared to some vegetable oils.
Baked oatmeal reheats perfectly in the microwave, so it’s ideal for meal prep. Make a batch at the start of the week and portion it out for quick breakfasts. If you want enough for the whole week, double the recipe and bake in a larger pan. Having a ready-to-go breakfast saves time on busy mornings and keeps you satisfied.
This dish also works well for breakfast-for-dinner. Prepare the mixture in the morning and keep it refrigerated until dinnertime, then bake. Serve it alongside a quiche or a simple egg dish for a balanced, comforting meal.
Recipes for Coconut Lovers
- Dreamy Toasted Coconut Bundt Cake
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- Coconut Cream Pie
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Step-by-Step Photos for How to Make Almond Joy Baked Oatmeal
Frequently Asked Questions about Almond Joy Baked Oatmeal
Frequently Asked Questions about Almond Joy Baked OatmealCan I double this recipe?
Yes. If you double the batch, bake it in a 9×13-inch pan; it may require a bit more time because it will be thicker. Alternatively, divide the doubled batter between two pie pans or two 8×8-inch dishes to keep the cooking time closer to the original.
Will old-fashioned oats work?
Quick oats are recommended for the best texture and absorption of the milk mixture. If you prefer old-fashioned (rolled) oats, mix the batter the night before so the oats can soak up the liquid before baking; this helps prevent a chewy, underdone center.
Can I substitute coconut oil with butter or canola oil?
Yes. Butter or canola oil are fine substitutes. Melted butter adds richness—just cool it slightly before adding to avoid cooking the eggs. Coconut oil was chosen here to emphasize coconut flavor and for a slightly different fat profile.
Should I use unsweetened shredded coconut?
Unsweetened shredded coconut works well and reduces the overall sugar content, which is useful if you prefer a less sweet breakfast.
How should I store the baked oatmeal?
Treat the baked oatmeal like other baked goods: it can sit at room temperature for a day if it will be eaten soon, but refrigerating will extend its freshness for the week. Store covered in the fridge for best results.
Can I freeze it?
Yes. Cool the baked oatmeal completely, then wrap tightly in foil and plastic wrap before freezing. To reheat, defrost and warm in a 275°F oven for 10–15 minutes or until heated through.
Chef’s Tools:
Chef’s Tools:- Large pie dish
- 8×8 or 9×9 glass baking dish
- Mixing bowls
- Measuring cups
- Wooden spoons
- Cooking spray
Overnight Recipes You’ll Love!
- ¾ cup granulated sugar
- ½ cup coconut oil, melted (or substitute melted butter or canola oil)
- 2 eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1 tbsp baking powder
- ½ tsp salt
- 3 cups quick oats
- 1/4 cup sliced or chopped almonds
- 1/2 cup shredded coconut (unsweetened optional)
- 2 tbsp brown sugar
- 1/2 cup chocolate chips
- In a medium bowl, combine the granulated sugar and melted coconut oil; mix until smooth.
- Beat in the eggs, then stir in the milk, vanilla, baking powder, and salt. Mix until blended.
- Add the quick oats and stir until fully incorporated.
- Fold in the sliced almonds and shredded coconut.
- Spray a large pie pan or an 8×8 or 9×9 glass baking dish with cooking spray.
- Pour the oatmeal mixture into the prepared dish and sprinkle the top with the brown sugar and chocolate chips.
- Cover and refrigerate overnight or for at least three hours to let the oats absorb the liquid.
- Bake in a 350°F oven for 35–40 minutes, until set and lightly golden.
- Serve warm with heavy cream, half-and-half, or milk.
- Enjoy!
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