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.

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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

  • Hi Jenn Could i possibly use oat milk? It is all i have and this recipe looks delicious
    Thanks so much

    • — Melissa on July 12, 2021
    • Reply
    • Hi Melissa, Oat milk should be fine. Hope you enjoy!

      • — Jenn on July 12, 2021
      • Reply
  • 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!!

    • — Nancy Norris on July 2, 2021
    • Reply
    • 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.

      • — Jenn on July 2, 2021
      • Reply
  • 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!

    • — Janice on June 10, 2021
    • Reply
  • 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!

    • — Megan on May 3, 2021
    • Reply
  • 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.

    • — Megan on April 2, 2021
    • Reply
  • 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?

    • — Camilla on February 15, 2021
    • Reply
    • 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?

      • — Jenn on February 17, 2021
      • Reply
  • 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!

    • — Canan on February 3, 2021
    • Reply
  • 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!

    • — MrsDLA on February 1, 2021
    • Reply
  • 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 .

    • — Kim on January 31, 2021
    • Reply
  • 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!!! 😋

    • — Jo on January 30, 2021
    • Reply
  • 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.

    • — Erin S on January 28, 2021
    • Reply
  • 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.

    • — Carrie L on January 28, 2021
    • Reply
  • Would using buttermilk instead of regular milk work?
    Love your cookbook and blog. Thanks for all the wonderful recipes!

    • — Nora on January 25, 2021
    • Reply
    • Hi Nora, I’d recommend sticking with regular milk here – sorry!

      • — Jenn on January 25, 2021
      • Reply
  • 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.

    • — Corrine on January 4, 2021
    • Reply
  • 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!

    • — Erin on November 16, 2020
    • Reply
    • 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.

      • — Janice on June 10, 2021
      • Reply
  • This is so delicious! It’s like having dessert for breakfast. My entire family loves it.

    • — Deb on October 22, 2020
    • Reply
  • 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
    • Reply
  • 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
    • Reply
    • Hi Anne, it should be fine. Hope you enjoy!

      • — Jenn on June 25, 2020
      • Reply

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