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 quite different from porridgy stovetop oatmeal 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.

What You’ll Need To Make Blueberry Baked Oatmeal

• Old-fashioned rolled oats (not instant): Provide structure and texture, making the base of the oatmeal hearty and satisfying. Instant oats are not recommended.
• 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, perfectly pairing with the sweetness of the oats and blueberries.
• Eggs: Bind the ingredients together.
• Milk: Adds moisture to the oatmeal, helping to create a creamy consistency as it bakes.
• Vanilla extract: Infuses the dish with a sweet, aromatic flavor.
• Butter: Ensures the oatmeal doesn’t stick to the dish and adds richness and flavor.
• Blueberries: Burst with sweetness and slight acidity, adding juicy pops of flavor and vibrant color. If you can’t get fresh blueberries, frozen blueberries would also work nicely; no need to defrost them first.
• 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.

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.

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