Blueberry Baked Oatmeal
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Made with wholesome oats, juicy berries, and pecans, this blueberry baked oatmeal makes a comforting breakfast casserole.
This blueberry baked oatmeal is a comforting breakfast casserole loaded with wholesome oats, juicy berries, and crunchy pecans. It’s nothing like porridgy stovetop oatmeal — think of it more like a giant, soft, good-for-you oatmeal cookie. It makes a lovely weekend brunch. You can assemble it the night before, let it sit in the fridge overnight, and then just pop it in the oven in the morning when you’re ready to eat. For serving, I like to sweeten some plain Greek yogurt with a little honey and dollop it on top.
What You’ll Need To Make Blueberry Baked Oatmeal
- Old-fashioned oats, or rolled oats, are the way to go here as they hold moisture well. Don’t substitute instant oats; the dish will turn out mushy.
- If you can’t get fresh blueberries, frozen blueberries would also work nicely; no need to defrost them first.
- Baked oatmeal can be made with any type of fruit or nuts you have on hand (you might like this apple-walnut-raisin version). However, keep in mind that you may need to adjust the sugar if using other fruits, as they all vary in terms of sweetness and tartness.
To begin, in a medium bowl, combine the oats, brown sugar, 1/4 cup of the nuts, baking powder, cinnamon, nutmeg, and salt. Mix well.
In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined.
Add the milk mixture to the oat mixture, along with the melted butter.
Mix to combine.
Scatter 2 cups of the blueberries evenly over the bottom of a buttered 2-quart baking dish.
Pour the oatmeal mixture over top and spread evenly.
Sprinkle the remaining 3/4 cup nuts and 1/2 cup blueberries on top.
Bake for 45 to 55 minutes, until the pecans on top are a rich brown color and the oats are set.
Let cool for at least 5 minutes, then serve warm or at room temperature with lightly sweetened Greek yogurt, if desired. Leftovers can be cut into squares, individually wrapped, and frozen. Then, for quick yet satisfying breakfasts, just pull a piece out of the freezer and microwave it until heated through.
You May Also Like
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- Ellie Krieger’s Morning Glory Baked Oatmeal
- Homemade Granola
- Blueberry Scones
Blueberry Pecan Baked Oatmeal
Made with wholesome oats, juicy berries, and pecans, this blueberry baked oatmeal makes a comforting breakfast casserole.
- 2 cups old-fashioned rolled oats (not instant)
- ⅔ cup packed dark brown sugar
- 1 cup chopped pecans, divided
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs
- 1⅔ cups milk
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted, plus more for greasing the dish
- 2½ cups blueberries, divided
- Lightly sweetened Greek yogurt, for serving (optional)
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease an 8-inch or 2-quart baking dish with butter.
- In a medium bowl, combine the oats, brown sugar, ¼ cup of the nuts, baking powder, cinnamon, nutmeg, and salt. Mix well.
- In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined. Add the milk mixture to the oat mixture, along with the melted butter.
- Scatter 2 cups of the blueberries evenly over the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle the remaining ¾ cup nuts and ½ cup blueberries on top. Bake for 45 to 55 minutes, until the pecans on top are a rich brown color and the oats are set. Let cool for at least 5 minutes, then serve warm or at room temperature with Greek yogurt, if desired.
- Freezer-Friendly Instructions: This dish can be frozen after baking, tightly covered, for up to 3 months. When you’re ready to serve it, defrost in the refrigerator for 24 hours then reheat it, covered with foil, in a 325°F oven until hot.
- Per serving (8 servings)
- Calories: 331
- Fat: 19 g
- Saturated fat: 5 g
- Carbohydrates: 37 g
- Sugar: 20 g
- Fiber: 5 g
- Protein: 8 g
- Sodium: 235 mg
- Cholesterol: 63 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Hi, I’m wondering if in any of these baked oatmeal recipes an alternative to regular milk could be used, such as unsweetened almond milk? I have a couple of family members who want to go “vegan” over the summer, vegan but still eat eggs. All dairy is excluded.
Thank you! Sylvia Olson
Sure, Sylvia, a milk alternative like almond milk can definitely be used. Hope everyone enjoys!
This recipe is very yummy! I need to find ways to lower the calories, however. 😉
This is my favorite recipe! I used vegetable oil instead of butter (it’s easier ha) and added some flour which made it thicker and more cohesive (or maybe that’s just in my head, idk). Amazing! This recipe is a keeper and my fam loves it!
As mentioned above as an option, I used frozen blueberries (unthawed). The result was really bad. The surface was crunchy and nice but the rest was a blue color muddy loose cake. Nobody ate it. It was a waste. Maybe you should clarify ..only fresh berries.
Oh my gosh this is amazing. I am not someone who likes oatmeal, I have tried stove-top methods, overnight oat I can tolerate but don’t really enjoy. I just purchased fresh blueberries and decided it was time to try baked oatmeal. Wow this recipe is going to be on repeat. It’s so good. I did reduce the sugar a little after reading the reviews and it turned out perfect.
Can you add chia seeds to this? If so, how much would you recommend.
Sure, I think that would work. I’d use 1 to 2 tablespoons. Please LMK how it turns out!
Okay, so I used the Kodiak brand of protein oats and added 2 tbs chia seeds. I will definitely make this again! I’m thinking next time I will add a tbs each of chia seeds and flaxseed. This really good and a great make ahead breakfast for my husband and me.
So glad you enjoyed it — thanks for reporting back!
Since I didn’t have enough fresh blueberries on hand this morning, I went with frozen (based on Note: If you can’t get fresh blueberries, frozen blueberries would also work nicely; no need to defrost them first.) I probably should have known to adjust recommended liquids (milk and/or egg), however this was not included in note.
The result was less of an oatmeal bake since the solids were swimming in blue liquid. Even with draining off the liquid and popping back into the oven, it’s still not a true baked oatmeal. What adjustment of liquid would you recommend for future reference when using frozen blueberries?
Hi Fran, I’m really sorry you had a problem with this! You shouldn’t have had an issue using frozen blueberries; did you, by any chance, thaw the blueberries first? Did you use more blueberries than the recipe called for?
I have made this recipe weekly for the last several months, often sharing it with friends and family. I eat it every day, and it is my perfect breakfast, putting a smile on my face each time I eat it. I usually add red raspberries to the blueberries (about 3 parts blueberries to 1 part raspberries. I serve it warm with greek yogurt, sliced banana and drizzled maple syrup. I usually double the recipe, and that lasts a week in the fridge.
I just made the baked blueberry pecan oatmeal for company. It sliced beautifully and turned out perfectly. However, everyone felt that this was more for dessert than breakfast. It was overly sweet for breakfast but very delicious!
Thank you for including the carb count etc! I am diabetic and this helps with carb counting for insulin dosing!!!
This is delicious! I like to top it with vanilla Greek yogurt. Yum!!!
This is so good! I put everything together the night before and baked it in the morning. Easy way to get your berries and oats. I used frozen berries and was worried that they would make the bottom part of the oatmeal runny but they didn’t.
Thanks! I am going to do exactly what you did. We’ve made this before, just not ahead of time with frozen blueberries. My family loves it.
This is the perfect fall/ winter breakfast and my entire family loves it! A crowd pleaser and a ‘healthy bite’ when I need something to go with my coffee throughout the day. Thank you!!!
Just had this for breakfast and was delicious. It’s similar to one I was already using but the ratios are different (oats to milk) and I think this one is better (not dry). I also cut back on sugar as others have mentioned, but I also added a super overripe mushy banana to it. Adds flavor and some sweetness, and is the perfect way to use up a single, mushy banana.
Made this today so yummy will be making it again!
I thought this was delicious! Nice enough to serve when guests are staying here. Thanks for another great recipe!
This is delicious. I added NO sugar to the recipe, my husband drizzled maple syrup over his on the plate and I added a sugar free syrup to mine. It seems as if any fruit would be very good in the baked oatmeal.
This recipe looks delicious and I would like to prepare and bake it in individual ramekins. Would I need to reduce the baking time? If so, any suggestions? Also, serving the baked portions with whipped cream or warm cream/half n’half should work right? Thanks for the help Jenn, I so appreciate you and your recipes.
Hi Stella, if you bake these in individual ramekins, the bake time will definitely be less but I’m not sure by how much. Just pay attention to the visual clues; you’re looking for the pecans to be browned on top and the oats to be set. And I think this would be delicious with whipped cream on top! I’d love to hear how they turned out in the ramekins and what the timing ended up being.
Delicious, as is every recipe I try from your blog! Quick question….I am planning on making this for Easter and need to double the recipe. Would you suggest making it in a 9×13 or 11×15 pan? If so, how would I adjust the cooking temp and time? Thanks!
So glad you like it, Michelle! You’ll need a 9 x 13 if you double it. 🙂
Thanks! Do I keep the cooking temp and time the same?
Hi Michelle, the oven temp will remain the same. The bake time may be slightly shorter, but keep an eye on it!
I make this a LOT. Lately with canned pears and dried tart cherries (all layered on the bottom – no fruit on top). I don’t think tart cherries are easy to come by in stores – I order them by the 4-pound box online – so much flavor.
This is my favorite breakfast and I always have it in the freezer. I divide the pan into six servings and freeze them individually, so all I have to do is pop one in the microwave in the morning. I do cut the sugar in half and eat it with lightly sweetened Greek yogurt. I have used half blueberries/half raspberries and that mix is very good, too.
So easy and good for you! After making it the first time with half the sugar, next time I will use all 2/3 cup sugar (either dark or light). With all that said, my husband topped his portion with whipped cream and he ate two helpings! Sometimes you have to dress up food to get its nutritional value in you.
This is delicious and so easy to whip up. I love the flavor and texture.
Hi Jenn Could i possibly use oat milk? It is all i have and this recipe looks delicious
Thanks so much
Hi Melissa, Oat milk should be fine. Hope you enjoy!
I made this recipe, cut it into portions, and froze them in a freezer bag (after wrapping them individually in plastic wrap). This is so awesome! I just pull one from the bag before heading to bed, place it in the refrigerator, and reheat it in the morning. I feel as though I am eating a healthy breakfast and I didn’t spend my time making it! A real treat! As fall approaches, I will definitely try the one with apples! Thank you Jen for all the wonderful recipes! Can’t wait to get your new cookbook!!
So glad you like it and it makes for easy breakfasts for you! You may want to try this one out when fall rolls around.
This recipe and the Amish baked oatmeal are both great. The only change I would suggest is reducing the sugar in both. Not to get on the soapbox but we eat far too much sugar, accustoming ourselves to it so that we expect it. There’s a tremendous cost in life to our sugar habit. Perhaps you could indicate a range, with a lower amount to start with. If not sweet enough maple syrup can always be drizzled on top.
Reducing the sugar results in a healthy breakfast or snack. You can eat this anytime. It’s delicious warmed in a toaster oven so the top is slightly toasty and if you reduce the sugar significantly and want it sweeter you can drizzle maple syrup or honey on top.
I love the suggestion of serving it with unsweetened yogurt. In the Pacific Northwest Ellenos makes a creamy delicious natural yogurt, and they also make delicious sweetened yogurt.
I’ve also added additional fruit at different times to this and the Amish baked oatmeal recipe. Both recipes are versatile and very forgiving. Highly recommended!
Love the tip to reduce sugar and drizzle with maple syrup on top! I don’t like things as sweet as my husband and that is a great solution! Also will be trying with the yogurt, yum
I can’t get enough of this recipe. And I’ve shared it with so many folks. I made it Saturday spur of the moment with some rasperries and blueberries still hanging out in my fridg. The raspeberries were a scrumptious addition. I hold back some on the brown sugar, otherwise, I wouldn’t change a thing!
Perfection. Just pulled out of oven and can’t stop eating! (You and Kate/Cookie make a great combo). I used 8 in pan. If my berries were sweeter I’d hold back some sugar. But with preseason picks i wouldn’t change a thing.
Hi! I love your blog so much, literally owe any cooking/baking skill I have to you!! But somehow I messed this one up – what did I do wrong? It smelled amazing, but came out of the oven soggy, water coming out of the bottom. I used old fashioned oats and fresh blueberries; the only change I made was using less pecans. Perhaps the blueberries weren’t fresh enough, and I wonder if they all exploded in the oven?
Hi Camilla, sorry you had a problem with this! I don’t think the reduced pecans or the blueberries would have caused a problem but not sure why you experienced what you did. It’s a bit of a head-scratcher! Is there any chance you may have made a measuring error?
Great recipe! Easy to make and absolutely delicious. I also made mine with Oat milk and used walnuts as I did not have pecans. Came out perfectly!
I have made this recipe multiple times and it’s perfect every time. I’ve tried different types of fruit, milk, and nuts and it still turns out great. It is flexible and forgiving. If too sweet, I’ll have it with plain yogurt. Thanks for a great recipe that makes early mornings a little easier!
Fabulous, easy and healthy recipe! I served this with a small dollop of mascarpone cheese on top.
My husband said don’t change anything, it’s perfection! I typically will eat pecans but they aren’t my favorite and I loved this dish. The cinnamon, nutmeg, blueberries and roasted pecans play so nicely together!!
I made this recipe exactly as it was written, it was very good, right out of the oven and I enjoyed it cold also, just the right amount of sweetness for me even though I see some people thought it was too sweet. But you do have the liberty of adding extra sugar on it if you like, I also put a little Pat of butter on it when eating it hot .The fresh blueberries and the pecans are everything . I will definitely make again .
Such a wonderful and healthy breakfast! One simple change I made was to pour a little oatmeal mixture in the bottom of my pan before the 2 cups of berries – seemed to help firm up the bottom for reheating. Love to make this on the weekend and then have leftovers to take to work. Thanks for the delicious recipe!!! 😋
Love this baked oatmeal dish. I use frozen blueberries and grate an apple on top of the blueberries. It was way too sweet so I cut the sugar back to 1/4 cup.
This recipe is a family favorite. It is super easy to make. This oatmeal looks and tastes like such a special breakfast or brunch. We often use frozen blueberries.
Would using buttermilk instead of regular milk work?
Love your cookbook and blog. Thanks for all the wonderful recipes!
Hi Nora, I’d recommend sticking with regular milk here – sorry!
The recipe is quite bland in flavour and texture; not a total loss because it’s not like it didn’t turn out. Rather, what did turn out wasn’t great.
This was amazing!! So easy to make! I assembled everything separately the night before and then in the morning just mixed the oatmeal with the eggs/milk and popped it right in the oven. I cooked it for 45 mins and should have gone 55 but that’s okay– it didn’t compromise anything it was wasn’t super hot in certain places. I can’t wait to eat this all week– what a treat!
What part of it was bland?
This is a baked oatmeal recipe. Oats, eggs, milk, butter, blueberries and pecans adds up to something that tastes like an oatmeal cookie but not as sweet and with added blueberries. It is a similar recipe to the Amish baked oatmeal on this site.
You can vary the recipe based on your taste. Some people add sugar, some use less. Some add maple syrup. You can vary the amount of vanilla, cinnamon add other warming spices particularly to the baked Amish oatmeal recipe that has apples in it. Whatever works with apples and oatmeal can be added to that recipe. You can put more raisins in, add some dried cherries if you like those, more cinnamon a little nutmeg, whatever tastes good to you. You can make it slightly dryer by adding some more oats or reducing the amount of milk if it’s a consistency issue.
I’m taking the time to respond because your comment didn’t say anything other than that you thought it was bland. Based on the positive reviews, I thought you might have perhaps forgotten the salt or cinnamon.
This is a versatile recipe. If you love blueberries and pecans and oatmeal, this is a great recipe. If you like oatmeal but prefer apples, you can try the other and vary it up to your taste. You can grate a little bit of lemon zest into the other recipe, lemon goes well with apples, it could be the extra punch of flavor that you were missing.
This is so delicious! It’s like having dessert for breakfast. My entire family loves it.
Delicious! We have dairy and egg intolerances in the house so I substituted rice milk for the milk, and the equivalent of two flax eggs for the eggs. Served with almond yogurt on the side.
Can this be assembled as early as the morning before rather then the night before or will it get to mushy? We have overnight guests and I don’t want to be assembling the night before.
Hi Anne, it should be fine. Hope you enjoy!