Description

This delicious Blueberry Baked Oatmeal is a warm, wholesome, and comforting breakfast dish made with toasted pecans, old-fashioned oats, cinnamon, fresh or frozen blueberries, and sweetened with maple syrup or honey. Baked to golden perfection, this recipe is easy to prepare, customizable with your choice of milk and toppings, and perfect for a nutritious start to the day or make-ahead meal prep.

Ingredients

Dry Ingredients

⅔ cup roughly chopped pecans
2 cups old-fashioned oats
2 teaspoons ground cinnamon
1 teaspoon baking powder
¾ teaspoon fine-grain sea salt (or ½ teaspoon regular table salt)
¼ teaspoon ground nutmeg
2 teaspoons raw sugar (optional)

Wet Ingredients

1 ¾ cups milk of choice (almond milk, coconut milk, oat milk or cow’s milk all work)
⅓ cup maple syrup or honey
2 large eggs or flax eggs
3 tablespoons melted unsalted butter or coconut oil, divided
2 teaspoons vanilla extract

Fruit

12 ounces or 1 pint fresh or frozen blueberries (or 2 ½ cups of your preferred berry/fruit, chopped into ½” pieces if necessary), divided

Optional Toppings

Plain or vanilla yogurt or whipped cream
Additional maple syrup or honey for drizzling
Additional fresh fruit

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Instructions

Preheat and Toast Pecans: Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish. Once the oven is preheated, spread the pecans on a rimmed baking sheet and toast them for 4 to 5 minutes until fragrant, then set aside.
Mix Dry Ingredients: In a medium mixing bowl, combine the old-fashioned oats, toasted pecans, ground cinnamon, baking powder, salt, and ground nutmeg. Whisk these dry ingredients together until evenly mixed.
Combine Wet Ingredients: In a smaller bowl, whisk together the milk, maple syrup or honey, eggs (or flax eggs), half of the melted butter or coconut oil, and vanilla extract until well blended. If using coconut oil and it solidifies when mixed with cold ingredients, briefly microwave in 30-second intervals to melt it again.
Prepare Baking Dish Layers: Reserve about ½ cup of the blueberries for topping. Spread the remaining blueberries evenly over the bottom of the greased baking dish (no need to thaw if frozen). Cover the berries with the oat and nut dry mixture, then pour the wet ingredient mixture evenly over the oats. Gently shake or wiggle the baking dish to help the liquid soak through the oats and press down any dry oats on the surface.
Add Toppings: Scatter the reserved blueberries on top of the oat mixture and sprinkle raw sugar over the surface if you desire extra sweetness and a crunchy texture.
Bake: Place the baking dish in the oven and bake for 42 to 45 minutes if using fresh berries, or 45 to 50 minutes if using frozen berries, until the oatmeal is golden and set on top. Remove from the oven and let cool slightly for a few minutes.
Finish and Serve: Drizzle the remaining melted butter over the top of the baked oatmeal before serving. Enjoy warm, or allow to cool to room temperature or chill before serving. Serve with optional toppings like yogurt, whipped cream, extra syrup, or fresh fruit as preferred.
Storage and Reheating: Store leftover baked oatmeal covered in the refrigerator for 4 to 5 days. Reheat individual portions in the microwave before serving for a comforting meal anytime.

Notes

You can substitute flax eggs for regular eggs to make this recipe vegan friendly.
Choose your milk type according to dietary preferences: almond, coconut, oat, or dairy milk all work well.
If using frozen berries, increase the baking time slightly to 45–50 minutes to ensure even cooking.
To add extra texture and flavor, try mixing in other berries or chopped fruits like apples or peaches.
For added sweetness and crunch, sprinkle raw sugar or brown sugar on top before baking.
This baked oatmeal works great as a make-ahead breakfast; store leftovers in the fridge and reheat easily.