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Almond Joy Breakfast Bake

  • Author: Amanda @ Running with Spoons
  • Total Time: 25 mins
  • Yield: 1 serving 1x


  • 1/4 cup (20 g) rolled oats
  • 2 Tbsp (14 g) oat bran
  • 2 Tbsp (15 g) flour of choice*
  • 1 Tbsp (6 g) unsweetened shredded coconut
  • 1 tsp (2 g) unsweetened cocoa powder
  • 1/4 tsp baking powder
  • 1/2 cup (120 ml) unsweetened almond milk
  • 1/21 Tbsp (715 ml) agave or maple syrup**
  • 1/8 tsp almond extract***


  1. Preheat oven to 375°F (190°C), and lightly coat an individual-sized ramekin (16 oz/500 ml) with coconut oil.
  2. In a medium-sized bowl, combine oats, oat bran, flour, coconut, cocoa powder, baking powder, and salt. Add almond milk, maple syrup, and almond extract, mixing until well combined.
  3. Transfer dough to your greased ramekin, topping with a few chocolate chips if desired. Bake for 20-25 minutes, depending on desired consistency.


* I usually use an all-purpose or whole wheat, but this recipe works with most flours, including gluten free and grain free ones. ** If you don’t have almond extract, you can use 1/2 tsp of vanilla extract.

  • Prep Time: 5 mins
  • Cook Time: 20 mins

Keywords: almond joy, breakfast, breakfast bake, gluten-free, healthy, oats, recipe, vegan