Description
This Blueberry Baked Oatmeal is a warm, comforting breakfast packed with hearty oats, juicy blueberries, crunchy pecans, and cozy spices. Naturally sweetened and perfect for meal prep, it delivers satisfying flavor and texture all week long.
Ingredients
2/3 cup roughly chopped pecans
2 cups old-fashioned oats
2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon fine-grain sea salt
1/4 teaspoon ground nutmeg
1 3/4 cups milk of choice
1/3 cup maple syrup or honey
2 large eggs or flax eggs
3 tablespoons melted unsalted butter or coconut oil, divided
2 teaspoons vanilla extract
12 ounces fresh or frozen blueberries, divided
2 teaspoons raw sugar (optional)
Optional toppings: yogurt, whipped cream, maple syrup, honey, or fresh fruit
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9-inch square baking dish.
- Spread the pecans on a baking sheet and toast for 4 to 5 minutes until fragrant.
- In a medium bowl, combine the oats, toasted pecans, cinnamon, baking powder, salt, and nutmeg.
- In a separate bowl, whisk together the milk, maple syrup or honey, eggs, 1 1/2 tablespoons melted butter or coconut oil, and vanilla extract until smooth.
- Reserve about 1/2 cup of the blueberries for topping.
- Scatter the remaining blueberries evenly across the bottom of the prepared baking dish.
- Pour the oat mixture evenly over the blueberries.
- Drizzle the wet mixture evenly over the oats.
- Gently shake the baking dish to distribute the liquid and lightly press down any dry oats on top.
- Scatter the reserved blueberries over the surface and sprinkle with raw sugar if using.
- Bake for 42 to 45 minutes, or 45 to 50 minutes if using frozen blueberries, until golden brown and set.
- Allow to cool for a few minutes, then drizzle with the remaining melted butter or coconut oil.
- Serve warm with desired toppings.
Notes
Substitute blueberries with raspberries, strawberries, blackberries, peaches, apples, or pears.
Use walnuts or almonds instead of pecans if preferred.
Add shredded coconut for extra texture and flavor.
Mix in raisins or dried cranberries for added sweetness.
Use flax eggs and plant-based milk for a vegan version.
Add cardamom or ginger for additional warmth and spice.
Store covered in the refrigerator for up to 5 days.
Freeze individual portions for up to 3 months and reheat as needed.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal
- Sugar: 12 g
- Sodium: 260 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 55 mg
