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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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
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!
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.
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.
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?
Sorry you found this to be soggy! Did you by any chance use instant oats?
Hi, can I omit eggs and if yes what can I use as replacement?
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.
Hi Jenn. I don’t have milk. Can I use half and half? Love your recipes.
Sure, Sharon — you could thin it with a little water if you like.
Made it and it’s Super yummy!!!
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.
Can these be made without pecans since we have a tree nut allergy? Would you recommend a substitution?
Definitely – feel free to use whatever nut you’d like in place of the pecans. Enjoy!
Any chance of reducing the brown sugar, or substituting honey/maple syrup?
Hi Ella, It would be fine to do either. Please let me know how it turns out!
Nutritional info? So we can see how good or bad of a treat it is?
Added 🙂
Where is the nutritional info for this recipe? It sounds great!
Hi Peggy, I just added it! 🙂