Irresistible Oatmeal Almond Biscotti

This oatmeal almond biscotti is a healthy, hearty, and satisfying little treat that just happens to taste like something from your favorite bakery. It’s made with simple, nourishing ingredients like oats, almond flour, and maple syrup, which means you can actually feel good about reaching for one (or two) with your morning coffee. the kind of crisp, golden, not-too-sweet treat that just begs to be dunked into a hot cup of coffee.

Oatmeal almond biscotti is one of my go-to bakes when I want something cozy and wholesome but still special. The oats give them a chewy heartiness, while the almond flour and sliced almonds bring nutty richness and a beautiful snap once baked. You only need a handful of pantry staples to whip these up, and they just so happen to be naturally gluten-free. And if you love like these healthy goodies , you’ll want to try my walnut breakfast cookies or my favorite banana trail mix breakfast cookies.

Why You’ll Love This Oatmeal Almond Biscotti

• Delightfully crisp, not dry. These biscotti have that classic snap but aren’t rock hard. Perfect for coffee dipping!
• Wholesome ingredients. Made with oats, almond flour, and maple syrup or honey, they’re naturally gluten-free and lightly sweetened.
• Quick and easy to make. No mixer needed. Just mix, shape, bake twice, and enjoy.
• Warm, nutty flavor. Toasted almonds and a hint of almond extract bring cozy depth.
• Perfect for gifting or storing. They last well and stay crunchy for days in a tin or jar.

Ingredients Needed For Oatmeal Almond Biscotti

• Oats: Rolled oats (old-fashioned) are best here. They add texture and heartiness to each bite. Quick oats may turn mushy, so I recommend sticking with rolled.
• Almond flour: Finely ground almond flour keeps the biscotti tender and naturally gluten-free. Look for blanched almond flour for the best texture.
• Maple syrup or honey: These add natural sweetness and a little moisture. Maple syrup gives a richer, earthy flavor, while honey offers floral sweetness.
• Egg: Just one egg helps bind everything together and gives the biscotti structure.
• Baking powder: A small amount helps lift and lighten the biscotti slightly so they aren’t too dense.
• Almond extract (optional): If you love almond flavor, this tiny bit of extract adds a lovely fragrant depth. Totally optional, but I always include it.
• Sliced or chopped almonds: For that extra crunch and visual appeal. Toast them briefly first if you want a more intense nutty flavor.

How I Make Oatmeal Almond Biscotti

(This is a quick overview of how I make oatmeal almond biscotti, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Mix the dry ingredients: In a bowl, stir together oats, almond flour, baking powder, and sliced or chopped almonds.
3. Whisk the wet ingredients: In a separate bowl, combine the egg, maple syrup or honey, and almond extract if using.
4. Combine everything: Pour the wet ingredients into the dry and mix until a sticky dough forms. It might seem loose at first, but it comes together quickly.
5. Shape into a log: On your prepared baking sheet, shape the dough into a rectangular log, about 1 inch high and 2.5 inches wide.
6. First bake: Bake for 20 to 25 minutes until lightly golden. Remove from the oven and let cool slightly so it firms up.
7. Slice and second bake: Using a sharp knife, slice into biscotti-sized cookies and lay them cut-side up. Bake again for 10 to 12 minutes until crisp.

Oatmeal Almond Biscotti Recipe Variations

Nut lovers version. Fold in chopped walnuts, pecans, hazelnuts, or pistachios for a richer, more complex nutty flavor. Each adds a unique texture and color, so feel free to mix and match.

Dried fruit delight. Dried cranberries, cherries, raisins, or chopped apricots bring a sweet-tart chewiness that balances beautifully with the crunchy texture of the biscotti.

Chocolate chip twist. Stir in mini or regular chocolate chips dark, milk, or white for a touch of decadence. They melt slightly in the first bake and add a gooey surprise in every bite.

Espresso kick. Mix in 1 to 2 teaspoons of instant espresso powder with the dry ingredients for a bold, mocha-like flavor that pairs especially well with almonds.

Spiced biscotti. Add ½ teaspoon of cinnamon, a pinch of nutmeg, or a bit of ground ginger to warm up the flavor profile. Perfect for holiday baking!

Zesty citrus version. Fold in a teaspoon of orange or lemon zest for a bright, fresh note that complements the nuttiness beautifully.

Coconut crunch. Add ¼ cup of shredded coconut (unsweetened works best) for a toasty, tropical touch that adds extra chew.

Chocolate-dipped finish. After baking and cooling, dip one end of each biscotti in melted chocolate (dark, milk, or white), then let set on parchment paper for a bakery-style finish.

Seeded variation. Mix in a tablespoon of sesame seeds, chia seeds, or flaxseeds for added crunch and nutrition.

Oatmeal Almond Biscotti Recipe Substitutions

• Egg-free: Use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) and let sit for 5 minutes.
• Sweeter option: Try brown sugar or coconut sugar in place of maple syrup/honey, adjusting liquid slightly.
• No almond extract? The vanilla extract works beautifully, too.
• Nut-free variation: Replace almonds with sunflower seeds or pumpkin seeds for a similar crunch without the nuts.

Storing / Freezing Oatmeal Almond Biscotti

After the biscotti have cooled completely, transfer them to an airtight tin or container. They’ll stay fresh and crisp at room temperature for up to 7 days.

For longer storage, freeze the biscotti in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. Add parchment between layers to prevent sticking. Freeze for up to 3 months.

When ready to enjoy, thaw at room temperature for about 30 minutes. If you want to refresh their crunch, place them in a preheated 300°F oven for 5 to 7 minutes and cool on a rack before serving.

How to Reheat Oatmeal Almond Biscotti

• Oven method: Bake at 300°F for 5 to 7 minutes, then cool on a wire rack to regain that lovely crunch.
• Air fryer method: Heat at 280°F for 2 to 3 minutes. This works well for small batches.

How to Pack Oatmeal Almond Biscotti for Work and School

These biscotti are one of the easiest and most portable snacks to bring along during your busy day. They don’t crumble easily, hold up well without refrigeration, and pack a delicious punch of energy and flavor. Here’s how I make them work for our on-the-go lifestyle:

• Use reusable snack bags or containers. Pop 2 or 3 biscotti into a silicone snack pouch or small container. They won’t break like softer cookies and stay perfectly crisp.
• Pair with a thermos of coffee or tea. This combo makes a comforting mid-morning treat or afternoon pick-me-up, especially if you’re on campus or at the office.
• Toss in your lunchbox. These biscotti don’t melt or spoil easily, so they’re ideal for school lunches or post-lunch sweet cravings.
• Perfect travel snack. Keep a few in your bag or glove compartment for long commutes or errands. They won’t get messy and are satisfying enough to tide you over.

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