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
- Amish-Style Baked Oatmeal with Apples, Walnuts & Raisins
- No Bake Nut & Oat Energy Bites
- Glazed Oatmeal Maple Scones with Pecans & Currants
- Crispy Honey Nut Granola Bars
- Homemade Granola
Blueberry Pecan Baked Oatmeal
- 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)
- 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, 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.
- 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.
- 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.