Blueberry Almond Instant Baked Oatmeal


  • 1 (1.75-ounce) packet Bakery on Main Blueberry Instant Oatmeal
  • 1/4 cup mashed banana (riper than you want to eat is fine, as is frozen and thawed)
  • 1/4 cup fresh or frozen (unthawed) blueberries (see notes)
  • 1 egg
  • 1 tablespoon sliced or slivered almonds
  • 1 tablespoon shredded coconut (I use unsweetened; sweetened works well, too)
  • 1 teaspoon honey (may substitute maple syrup)


  1. In a small bowl, mix all the ingredients until fully incorporated. Transfer the mixture to a greased 1- or 2-cup capacity ramekin or a mini loaf pan.
  2. Bake at 350 degrees F for approximately 15 minutes for a 2-cup capacity dish or 18 minutes for a 1-cup dish or until just set in the center.
  3. For a speedy option, you may microwave the oatmeal on full power for 2 1/2 to 3 minutes. If microwaving, check a bit early the first time and extend cooking time if needed. Given different microwave options, cooking times will vary. To maintain moisture and great texture when microwaving the oatmeal, the critical component is to not overcook.


  • Be wary of adding too much extra fresh or frozen fruit. As delicious as it is, too much moisture will affect the oatmeal’s texture. If you would like more than the specified amount of fruit, I recommend adding it as a topping at the end. As an option to fresh or frozen blueberries, 2 tablespoons of dried blueberries may be used.

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