Italian Amaretto and Almond Baked Oatmeal

Name: Italian Amaretto and Almond Baked Oatmeal
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 cups (270 g) rolled oats (old-fashioned); 2½ cups (600 ml) unsweetened almond milk; ¼ cup (60 ml) amaretto liqueur; ⅓ cup (100 g) honey; 1 cup (100 g) sliced almonds, divided; 2 large eggs, at room temperature; 3 tablespoons (43 g) unsalted butter, melted; 1½ teaspoons (7 g) baking powder; ½ teaspoon (3 g) kosher salt; 1 teaspoon (5 g) ground cinnamon; ¼ teaspoon (½ g) ground nutmeg; ½ teaspoon (2 ml) almond extract; 1 teaspoon (5 ml) vanilla extract; 2 tablespoons (30 g) honey, for drizzling (optional)

From the MyKitchenBank Kitchen

A sophisticated baked oatmeal inspired by Italian flavors, combining rolled oats and almond milk with warming amaretto liqueur, toasted almonds, and a touch of honey. This make-ahead breakfast casserole is studded with sliced almonds and finished with a drizzle of honey, offering a nutty, slightly sweet dish that's equally at home for brunch or a quick weekday breakfast.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: 1 baking dish (6 servings)

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Steps

Before you start

Preheat your oven to 375°F (190°C)
Grease a 9×13-inch (23×33 cm) baking dish with butter or oil
Bring almond milk to a gentle simmer—don't skip this step, as it helps the oats cook more evenly

1
Heat almond milk
- Pour the 2.5 cups (600 ml) almond milk into a medium saucepan and bring it to a gentle simmer over medium heat, about 3–4 minutes.
- You should see small steam wisps rising and tiny bubbles forming around the edges—do not boil.
- This step ensures the oats will hydrate evenly and cook through.
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Ready when: Steam rises and small bubbles form at the edges; milk is hot but not boiling
Tip: Heating the milk before combining prevents the oatmeal from becoming gummy and allows oats to absorb liquid more evenly.
2
Combine dry ingredients
- In a large mixing bowl, whisk together the 3 cups (270 g) rolled oats, 1.5 teaspoons (7 g) baking powder, 0.5 teaspoon (3 g) kosher salt, 1 teaspoon (5 g) ground cinnamon, and 0.25 teaspoon (0.5 g) ground nutmeg.
- Mix until evenly distributed with no lumps of baking powder visible.
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Ready when: Mixture is uniform in color with no clumps of baking powder
Tip: Whisking the dry ingredients prevents pockets of baking powder that can cause bitter spots in the finished oatmeal.
3
Whisk wet ingredients
- In a separate bowl or measuring cup, whisk together the 2 large room-temperature eggs, 0.33 cup (100 g) honey, 0.25 cup (60 ml) amaretto liqueur, 3 tablespoons (43 g) melted unsalted butter, 0.5 teaspoon (2 ml) almond extract, and 1 teaspoon (5 ml) vanilla extract until fully combined and smooth.
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Ready when: Mixture is smooth and no streaks of egg white remain
Tip: Room-temperature eggs blend more smoothly with the wet ingredients, creating a more uniform batter.
4
Combine wet with dry
- Pour the hot almond milk into the bowl with the wet ingredients and whisk until smooth, about 30 seconds.
- Add this mixture to the bowl of dry ingredients and fold gently with a spatula or wooden spoon until no dry oats remain visible.
- Do not overmix—some gentle streaks are fine.
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Ready when: All dry oats are moistened and mixture is uniform
Tip: Gentle folding prevents overworking the batter, which can make the oatmeal dense rather than light and creamy.
5
Transfer to baking dish
- Pour the batter into the prepared 9×13-inch (23×33 cm) baking dish and smooth the top with a spatula.
- Spread 0.75 cup (75 g) of the sliced almonds evenly over the top, reserving the remaining 0.25 cup (25 g) for garnish.
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Ready when: Batter is level and almonds are distributed evenly across the surface
Tip: Reserving some almonds for the top ensures each serving gets toasted almond garnish and prevents the bottom almonds from burning during baking.
6
Bake until set and goldenOven 375°F / 190°C
- Place the baking dish in the preheated 375°F (190°C) oven and bake for 35 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- The edges should be slightly firm to the touch, and the center should jiggle very slightly if you gently shake the dish.
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Ready when: Top is golden brown; toothpick comes out clean or with a few moist crumbs; edges are set and center barely jiggles
Tip: Baking at 375°F allows the oatmeal to cook through without the top browning too quickly. A slightly jiggly center is normal and will continue setting as it cools.
7
Cool and garnish
- Remove the baking dish from the oven and let it rest for 10 minutes on the countertop.
- Sprinkle the reserved 0.25 cup (25 g) of sliced almonds over the top and drizzle with 2 tablespoons (30 g) of honey if desired.
- This resting time allows the oatmeal to firm up slightly, making it easier to slice into portions.
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Ready when: Oatmeal has cooled enough to hold its shape when scooped; top almonds are toasted golden
Tip: Waiting 10 minutes is crucial—cutting into hot oatmeal will result in a falling-apart, soupy mess; cooled oatmeal will hold together cleanly.

Good to know

Tips

For extra almond flavor, toast the sliced almonds in a dry skillet over medium heat for 2–3 minutes before adding them to the baking dish. This deepens their nuttiness and adds crunch.
This oatmeal is wonderful served warm or at room temperature. Cold leftovers straight from the fridge taste almost like a breakfast bar.
If you prefer a sweeter oatmeal, add an extra 1–2 tablespoons of honey to the wet ingredients mixture before combining.
Amaretto varies in intensity—if your liqueur is particularly strong, reduce it to 3 tablespoons (45 ml) and add 1 tablespoon (15 ml) water to balance the flavors.

Make ahead

Prepare and bake the oatmeal up to 2 days ahead. Cool completely, cover tightly with plastic wrap or foil, and refrigerate. Reheat individual portions in the microwave (about 1–2 minutes at 50% power) or in a small skillet over medium-low heat, adding a splash of almond milk if needed to restore creaminess.

Storage & reheating

Room temperature (covered): up to 8 hours. Refrigerator (covered): up to 4 days. Freezer (wrapped tightly in plastic and foil): up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat in the microwave or over medium-low heat in a skillet with a splash of almond milk.

Substitutions

amaretto liqueur → ¼ cup (60 ml) coffee liqueur or ¼ teaspoon (1 g) almond extract dissolved in ¼ cup (60 ml) water. Coffee liqueur adds depth and richness; almond extract in water preserves the almond flavor without alcohol.
unsweetened almond milk → whole milk, oat milk, or coconut milk (1:1 swap). Use unsweetened versions to prevent the oatmeal from becoming overly sweet. Oat milk creates a creamier texture.
sliced almonds, divided → chopped hazelnuts, toasted pecans, or walnuts. Hazelnuts echo the almond liqueur flavor beautifully; pecans add a richer, warmer note.
honey → maple syrup (use 0.33 cup/80 ml) or agave nectar (1:1 swap). Maple syrup adds an earthy sweetness; agave is lighter and won't overpower the amaretto flavor.