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

blueberry baked oatmeal ingredients

  • 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.

Step-by-Step Instructions

dry ingredients in a bowl

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.

mixed dry ingredients

In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined.

whisked egg and milk mixture

Add the milk mixture to the oat mixture, along with the melted butter.

combining wet and dry ingredients

Mix to combine.

mixed wet and dry ingredients

Scatter 2 cups of the blueberries evenly over the bottom of a buttered 2-quart baking dish.

blueberries in baking dish

Pour the oatmeal mixture over top and spread evenly.

oat mixture in baking dish

Sprinkle the remaining 3/4 cup nuts and 1/2 cup blueberries on top.

blueberry baked oatmeal ready to bake

Bake for 45 to 55 minutes, until the pecans on top are a rich brown color and the oats are set. blueberry baked oatmeal out of the oven

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

Blueberry Pecan Baked Oatmeal

Made with wholesome oats, juicy berries, and pecans, this blueberry baked oatmeal makes a comforting breakfast casserole.

Servings: 6 to 8

Ingredients

  • 2 cups old-fashioned rolled oats (not instant)
  • 2/3 cup packed dark brown sugar
  • 1 cup chopped pecans, divided
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1-2/3 cups milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter, melted, plus more for greasing the dish
  • 2-1/2 cups blueberries, divided
  • Lightly sweetened Greek yogurt, for serving (optional)

Instructions

  1. 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.
  2. In a medium bowl, combine the oats, brown sugar, 1/4 cup of the nuts, baking powder, cinnamon, nutmeg, and salt. Mix well.
  3. 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.
  4. 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 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 Greek yogurt, if desired.
  5. 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.

Nutrition Information

Powered by Edamam

  • 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.

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Reviews & Comments

  • This is so delicious! It’s like having dessert for breakfast. My entire family loves it.

    • — Deb on October 22, 2020
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  • 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.

    • — Robyn C on September 6, 2020
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  • 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.

    • — Anne on June 25, 2020
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    • Hi Anne, it should be fine. Hope you enjoy!

      • — Jenn on June 25, 2020
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  • I wanted to make a blueberry cobbler but I saw this recipe and tried it. Result – I’m glad I did as it’s fantastic. It’s healthy, easy to make, and most importantly it’s delicious. Served it with vanilla ice cream and voila! Perfect dessert. It’s also good for breakfast (less the ice cream of course).

    • — Dennis on June 16, 2020
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  • I just made this again….added fresh strawberries as well as blueberries! It was fantastic! And I eat it cold also!

    • — Pat Seminara on June 2, 2020
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  • So I’ve reviewed this before, but wanted to add a comment. This is a favourite go-to recipe for me.
    Now that the weather is warming up, rather than add the cinnamon and nutmeg, I add lemon zest to the blueberries! Such a beautiful addition and makes for a nice bright breakfast!
    Today I am adding candied ginger for some spice.
    Just love this recipe!!! 😊

    • — SandraM on June 1, 2020
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  • Hi Jenn,
    Can I omit the butter to extra virgin olive oil? And also can I used frozen blueberries? Coz that’s what I have
    Thanks
    Rose

    • — Rose on May 7, 2020
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    • Hi Rose, that should work. Hope you enjoy!

      • — Jenn on May 8, 2020
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  • I’ve been wanting to review this for a long time. Absolutely love it, whether following the recipe exactly (although, admittedly I now cut the sugar to a few TBSPs, as I don’t like too much sweetness with my oatmeal) or making substitutions. This recipe is SO adaptable if you keep to the basics of it. I’ve done it with a combination of blueberries/raspberries or dried fruits or different combinations of pecans/walnuts. Maple syrup also works. I make the full or doubled recipe and we eat it all week. It is my go-to breakfast that I miss terribly when it’s not in the fridge. By the way, since I have discovered Jenn’s site less than a year ago, not a recipe has failed me!

    • — Sora on April 23, 2020
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  • This is delicious. I used walnuts instead of pecans because I prefer them with oatmeal and also reduced the sugar by 1/2, but otherwise followed the recipe. After cooking I divided it into individual servings to refrigerate and found it kept well for several days. (I’m cooking for one) An excellent recipe.

    • — Carole on April 9, 2020
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  • Hi Jenn – could coconut oil be used as a substitute for butter?

    • — Michelle on April 9, 2020
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    • Hi Michelle, I haven’t tried this with coconut oil, but I think it should work. Please LMK how it turns out if you try it!

      • — Jenn on April 9, 2020
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  • This DELICIOUS!! I wasn’t too sure as it doesn’t stay in a square when you take it out of the pan, however after the first bite, I didn’t care:)

    I had to use frozen blueberries and I used almond milk as that is what I had and trying not to go out.
    Thank you for the recipe!

    • — Lani on April 7, 2020
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  • This was so delicious and easy! I used frozen blueberries and made it the night before I baked it. I enjoyed it with a side of yogurt as you suggested and it was perfect!

    • — Anne Portera on April 2, 2020
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  • this sounds delicious. Can i make it with steel cut oats? And what if i leave out all or most of the sugar? (I like my oatmeal unsweetened.) Thanks!

    • — Jane on March 22, 2020
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    • Hi Jane, You could certainly cut back on the sugar, but not sure that I’d completely omit it. And unfortunately, steel-cut oatmeal won’t work here – sorry!

      • — Jenn on March 22, 2020
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  • If I were to make this with strawberries would I need to make any adjustments? Thank you in advance Chef!

    • — Santiago on March 15, 2020
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    • Hi Santiago, I think you could use strawberries here with no other adjustments. Please LMK how it turns out with strawberries!

      • — Jenn on March 16, 2020
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      • It turned out great! Another hit per usual.

        • — Santiago on March 16, 2020
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  • can we substitute rice syrup or maple syrup? Reducing the milk a bit… I’ve got guests who don’t eat refined sugar. Same question for the Amish style baked oatmeal recipe…

    • — Allise de Smet on March 6, 2020
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    • Yes, I think you could get away with using maple syrup in either of these dishes. 🙂

      • — Jenn on March 9, 2020
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  • As usual, this recipe was amazing. I made this as well as the Stacked Beef Enchiladas so that I could take advantage of the make ahead options. Kids loved it! The only changes I made was using flax milk and coconut sugar to replace the brown sugar and milk. I accidentally forgot to add the melted butter, added after assembled and before baking and it still turned out great. Will definitely try with apples in the future. Thanks for another great recipe!

    • — Dia on February 29, 2020
    • Reply
  • I made this for breakfast this weekend & it was a huge hit with my kids and hubby. I’m the only one who likes pecans (I don’t know what’s wrong with the rest of them), so I added toasted pecans to mine after baking & topped it all off with vanilla/cinnamon Greek yogurt. The kids opted for some homemade vanilla whipped cream. I think I’ll make a double batch next time so they can have it for breakfast during the week. Thanks for the easy & delicious breakfast recipe!

    • — Amanda on February 24, 2020
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  • great recipe overall, i think if i make again id put layer of oatmeal at bottom..? general complaint was the blueberries got soggy and affected the taste..

    • — natalie on February 21, 2020
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  • So happy that I found this. It’s a great gluten-free option for breakfast. But I can’t resist adding a layer of raspberries and bananas. I also found that slivered almonds add really nice texture. Thank you Jenn!

    • — Tai on February 16, 2020
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  • I substituted mashed banana for the melted butter and used Pam for the baking dish. I also used unsweetened almond milk and reduced the brown sugar by more than half. The result was delicious and more calorie friendly!

    • — Brady on February 16, 2020
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  • Jenn, as always, another wonderful dish! Made exactly per recipe and it is delish!! Thanks for all your wonderful recipes and LOVE the cookbook. Ready for Book 2!
    Tammy S.

    • — Tammy Scarborough on February 15, 2020
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  • I was concerned it would be too sweet for me, but went ahead and made it as is and it was fabulous. I served it with unsweetened yogurt which was the perfect tang with the sweetness of the casserole. I am so grateful for this recipe as it simplifies my mornings and I can still have a healthy breakfast! I look forward to trying different fruits and nuts.

    • — Anna Frost on February 10, 2020
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    • Another winner! So easy and really tasty. I substituted walnuts because I didn’t have pecans but otherwise followed the recipe exactly. The kids kept telling me it was really good!

      • — Lesley K. on February 13, 2020
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  • My husband and I love this dish! I am making it again for tomorrow’s Sunday brunch (for just the two of us 🙂 Thanks, Jenn for a fantastic recipe!

    • — Carol on February 8, 2020
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  • I made this the other day and my husband loved it. He asked me to make it again and to always have on hand. The only change I made was to use Flax milk. Fantastic!!

    • — Suzan on February 7, 2020
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  • Hi Jenn,
    This looks like a delicious way to start the day. Every recipe I’ve made from your site and cookbook has turned out wonderful. I’m wondering if I can use steel-cut oatmeal in place of the old fashioned oats? Many thanks for all the great recipes.

    • — Maureen M on February 6, 2020
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    • So glad you like the recipes, Maureen! Unfortunately, steel-cut oatmeal won’t work here – sorry!

      • — Jenn on February 7, 2020
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      • Is this make ahead? Do I need to do anything different if I prep the night before and bake in the a.m.?

        • — Diane on April 16, 2020
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        • No changes necessary if you want to do that (although it may take a minute or two longer in the oven). Enjoy!

          • — Jenn on April 16, 2020
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    • Can you use light brown sugar instead of dark?

      • — Ccarr on February 16, 2020
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      • Sure, that should be fine. Enjoy!

        • — Jenn on February 16, 2020
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  • Jenn,

    This looks delicious and may be a great idea for my college student son! One question, what milk are you using for your nutritional calculations? Thank you for sharing new great recipes!

    • — Jodi on February 6, 2020
    • Reply
    • Hi Jodi, I use a software program to calculate nutritional information so I’m not 100% sure, but I would assume that it’s calculated based on whole milk (as I’m not adding in anything like low-fat or 2% when I do the calculations). Hope that helps and that your son enjoys!

      • — Jenn on February 6, 2020
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  • I would like to lower the sugar content for health and because I don’t care for super sweet things – can I just cut the sugar in half or more? It sounds so good I can’t wait to try – just less sweet!

    • — Anna Frost on February 5, 2020
    • Reply
    • Sure, Anna. Hope you enjoy it. 🙂

      • — Jenn on February 6, 2020
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  • Can I substitute almond or cashew milk for regular milk?

    • — DORIS Rochelle LEVY on February 5, 2020
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    • Sure, Doris. Enjoy!

      • — Jenn on February 5, 2020
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  • Loving it! Im trying new easy things for breakfast and I love this recipe. Made it last night and microwaved some for Lunch today with some Greek yoghurt, its delicious!!

    • — Jenn on February 5, 2020
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  • I’ve been trying to cut down on gluten and also increase my fruit servings. Your blueberry oatmeal has done both for me! It’s so, so good and when I add almond milk it’s also dairy free. Honestly it feels more like a treat than a sacrifice. Love all of your recipes Jen!!

    • — Tai on February 5, 2020
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  • Can you make this the night before and bake it in the morning?

    • — Patti on February 3, 2020
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    • Definitely – hope you enjoy!

      • — Jenn on February 4, 2020
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  • Made it and it was wonderful! I didn’t have pecans on hand so I used walnuts and it turned out great.

    • — Jo on February 1, 2020
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  • This was delicious! I served it with Greek yogurt and honey and my family said it tasted like a healthy dessert.

    • — Lynne on February 1, 2020
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  • You never steer us wrong! I made this with what I had on hand – half blueberries and half strawberries, and slivered almonds instead of pecans. It’s even good the next day, warmed up; texture is firm but not rubbery. Loving it, thank you! -Lisa

    • — Lisa on January 31, 2020
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  • I made this for the first time (it won’t be the last!) this morning and my husband said, “OMG, this is to die for!” I have to agree; it is delicious. Plain oatmeal is so bland and boring, but this takes it to a whole new level. Well done!

    • — Debbie on January 31, 2020
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  • I have made dozens of Jenn’s delicious recipes and was excited to try this one. For us, texturely the cooked fresh blueberries on the bottom of the dish was a fail. After cooling, we found the bottom too soggy. I will bake again in the future and not include the fruit- will serve the fresh blueberries on the side.

    • — Sonya on January 31, 2020
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    • It was flavorful overall. Blueberries and spices make a harmony in the mouth. I drizzled additional 1/2 stick melted butter and 1/8 cup honey to make it more savory and sweet.

      • — Yuna on February 5, 2020
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    • I agree that Jen’s recipes are awesome. I had the same problem with the sogginess. I think it may have been because I used large blueberries? I’d like to try again but need to figure out what went wrong. Any thoughts?

      • — Nery on February 7, 2020
      • Reply
      • Sorry you found this to be soggy! Did you by any chance use instant oats?

        • — Jenn on February 7, 2020
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  • Hi, can I omit eggs and if yes what can I use as replacement?

    • — Teesha on January 31, 2020
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    • Hi Teesha, A number of readers that avoid eggs have mentioned that they use flax eggs when baking. I would assume many baking recipes would also work with some kind of egg substitute.

      • — Jenn on January 31, 2020
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  • Hi Jenn. I don’t have milk. Can I use half and half? Love your recipes.

    • — Sharon on January 30, 2020
    • Reply
    • Sure, Sharon — you could thin it with a little water if you like.

      • — Jenn on January 31, 2020
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  • Made it and it’s Super yummy!!!

    • — Diane on January 30, 2020
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  • I saw this come through my e-mail at work and couldn’t wait to come home and make it. It was delicious! I ate two pieces for dinner tonight 😉 It was easy to make and made the house smell so good while it was baking. This will be a staple in our house.

    • — Joan M Silverthorne on January 30, 2020
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    • Can these be made without pecans since we have a tree nut allergy? Would you recommend a substitution?

      • — Janine on January 30, 2020
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      • Definitely – feel free to use whatever nut you’d like in place of the pecans. Enjoy!

        • — Jenn on January 31, 2020
        • Reply
  • Any chance of reducing the brown sugar, or substituting honey/maple syrup?

    • — Ella on January 30, 2020
    • Reply
    • Hi Ella, It would be fine to do either. Please let me know how it turns out!

      • — Jenn on January 30, 2020
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  • Nutritional info? So we can see how good or bad of a treat it is?

    • — Sue on January 30, 2020
    • Reply
    • Added 🙂

      • — Jenn on January 31, 2020
      • Reply
  • Where is the nutritional info for this recipe? It sounds great!

    • — Peggy Geraghty on January 30, 2020
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    • Hi Peggy, I just added it! 🙂

      • — Jenn on January 31, 2020
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  • Can Almond milk be used in this recipe?

    • — Paula on January 30, 2020
    • Reply
    • Yep 🙂

      • — Jenn on January 30, 2020
      • Reply
  • I happened to have all the ingredients so I decided to try it on the spur of the moment. In the time it took my oven to pre-heat, I had the casserole assembled and popped it right in the oven. My husband said it was very tasty and rich. I am not a huge breakfast eater, but thought it was very good also. It would be great to have on a buffet along with other things at a brunch, and it’s just different enough that I can imagine it would be something many would enjoy having a small portion of. It is rich, it is a “treat” as Jenn states. The warm blueberries and crunchy pecans are my favorite part of the dish.

    • — Mary M. on January 30, 2020
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    • Have you tried making this with peaches or apples?

      • — Alena on January 30, 2020
      • Reply
      • Hi Alena, I have only made this with blueberries, but it can be made with any fruit. Just keep in mind that you may need to adjust the sugar as they all vary in terms of sweetness and tartness. Also, you may want to take a peek at this version with apples. Hope you enjoy whatever you make!

        • — Jenn on January 31, 2020
        • Reply
  • Please provide nutritional info. Really need to know if I should consider for breakfast variety.

    Thanks so much!

    Nancy
    Raleigh

    • — Nancy Cattelona on January 30, 2020
    • Reply
    • Just added it! 🙂

      • — Jenn on January 31, 2020
      • Reply
  • What is the nutritional information for this recipe?

    • — Liz on January 30, 2020
    • Reply
    • Hi Liz, I just added it to the recipe. Hope you enjoy!

      • — Jenn on January 31, 2020
      • Reply
  • Will frozen blueberries work or add too much liquid? Thanks!

    • — Alison on January 30, 2020
    • Reply
    • Yes (and no need to defrost them first).

      • — Jenn on January 31, 2020
      • Reply
  • This looks like it could also be baked ahead and servings reheated for quick weekday breakfasts (or baked and served Sunday morning and the leftovers reheated during the week). How would you store leftovers? Do they need to be refrigerated? Can they be frozen in individual portions?

    • — Jennifer on January 30, 2020
    • Reply
    • Yes, this a great option for quick breakfasts! Leftovers can be cut into squares, individually wrapped, and either refrigerated or frozen. When ready to eat, just microwave it until heated through.

      • — Jenn on January 31, 2020
      • Reply
  • Hi Jenn, this looks wonderful. Can it be prepared the night before and refrigerated?

    • — Jadwiga Balzano on January 30, 2020
    • Reply
    • Definitely – hope you enjoy!

      • — Jenn on January 31, 2020
      • Reply
  • Question: can I substitute the pecans with almonds or hazelnuts? My son is allergic to pecans. Or can I leave the nuts out altogether? It looks delicious as is, but would like to try it without nuts if possible.

    • — Patricia Militello on January 30, 2020
    • Reply
    • Hazelnuts will work (or you can just omit nuts entirely). Enjoy!

      • — Jenn on January 31, 2020
      • Reply
  • Can this be cut into individual servings and frozen? And do you happen to have any idea of the nutritional data?

    • — Macky Miller on January 30, 2020
    • Reply
    • Yes, this freezes really nicely! (And I just added the nutritional info.) Enjoy 🙂

      • — Jenn on January 31, 2020
      • Reply
  • This looks delicious! I truly appreciate your wonderful recipes. I’m always searching for healthy gluten-free and dairy-free alternatives… do you think I could sub the regular milk with almond milk and get similar results? Thank you!!

    • — Tanya P. on January 30, 2020
    • Reply
    • Yes – I think almond milk would be fine here. Enjoy!

      • — Jenn on January 31, 2020
      • Reply

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