Blueberry Baked Oatmeal
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Loaded with oats, juicy berries, and crunchy pecans, this blueberry baked oatmeal recipe is perfect for make-ahead brunches or cozy mornings.
This blueberry baked oatmeal is a comforting breakfast casserole loaded with wholesome oats, juicy berries, and crunchy pecans. It’s quite different from porridgy stovetop oatmeal, steel cut oats, or overnight oats — think of it more like a giant, soft, good-for-you oatmeal cookie.
It’s the perfect 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.
“I made this for a girls weekend at the beach. Oh my! 10 women wolfed it down and asked for the recipe.”
What You’ll Need To Make Blueberry Baked Oatmeal
- Old-fashioned rolled oats: The foundation of the dish; be sure to use regular oats; instant oats won’t give the dish enough texture.
- Dark brown sugar: Adds sweetness and a hint of molasses flavor that complements the blueberries and spices.
- Pecans: Offer a crunchy texture and nutty flavor.
- Baking powder: Helps the oatmeal rise slightly, contributing to a lighter, more cake-like texture.
- Cinnamon and nutmeg: Spice up the dish with warmth and depth—delicious with oats and blueberries.
- Large Eggs: Bind the ingredients together.
- Milk: Adds moisture to the oatmeal, helping to create a creamy consistency as it bakes. You can use any kind of milk—dairy or non-dairy—depending on your preference.
- Vanilla extract: Adds a subtle sweetness and depth of flavor.
- Butter: Ensures the oatmeal doesn’t stick to the dish and adds richness and flavor.
- Blueberries: Add natural sweetness, a hint of acidity, and juicy pops of flavor. If fresh aren’t available, frozen work just as well—no need to defrost.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
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 and mix until evenly combined.
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 are deep golden brown and the oats are set. Let it cool for at least 5 minutes, then dig in—warm or at room temp, with a spoonful of lightly sweetened Greek yogurt if you like. If you’ve got leftovers, cut them into squares, wrap individually, and freeze. When you need a quick, satisfying breakfast, just grab one and pop it in the microwave until warmed through. Enjoy!
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Blueberry Pecan Baked Oatmeal
Blueberry baked oatmeal is a wholesome, do-ahead breakfast that’s as easy as it is delicious!
Ingredients
- 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)
Instructions
- 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.
Nutrition Information
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- 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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Can Almond milk be used in this recipe?
Yep 🙂
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.
Have you tried making this with peaches or apples?
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!
Please provide nutritional info. Really need to know if I should consider for breakfast variety.
Thanks so much!
Nancy
Raleigh
Just added it! 🙂
What is the nutritional information for this recipe?
Hi Liz, I just added it to the recipe. Hope you enjoy!
Will frozen blueberries work or add too much liquid? Thanks!
Yes (and no need to defrost them first).
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?
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.
Hi Jenn, this looks wonderful. Can it be prepared the night before and refrigerated?
Definitely – hope you enjoy!
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.
Hazelnuts will work (or you can just omit nuts entirely). Enjoy!
Can this be cut into individual servings and frozen? And do you happen to have any idea of the nutritional data?
Yes, this freezes really nicely! (And I just added the nutritional info.) Enjoy 🙂
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!!
Yes – I think almond milk would be fine here. Enjoy!