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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I made this the other day and my husband loved it. He asked me to make it again and to always have on hand. The only change I made was to use Flax milk. Fantastic!!
Hi Jenn,
This looks like a delicious way to start the day. Every recipe I’ve made from your site and cookbook has turned out wonderful. I’m wondering if I can use steel-cut oatmeal in place of the old fashioned oats? Many thanks for all the great recipes.
So glad you like the recipes, Maureen! Unfortunately, steel-cut oatmeal won’t work here – sorry!
Is this make ahead? Do I need to do anything different if I prep the night before and bake in the a.m.?
No changes necessary if you want to do that (although it may take a minute or two longer in the oven). Enjoy!
Can you use light brown sugar instead of dark?
Sure, that should be fine. Enjoy!
Jenn,
This looks delicious and may be a great idea for my college student son! One question, what milk are you using for your nutritional calculations? Thank you for sharing new great recipes!
Hi Jodi, I use a software program to calculate nutritional information so I’m not 100% sure, but I would assume that it’s calculated based on whole milk (as I’m not adding in anything like low-fat or 2% when I do the calculations). Hope that helps and that your son enjoys!
Really yummy! The recipe is good as is for a special occasion, but making it more often for a regular breakfast I prefer to reduce the sugar quite a bit.
I streamline by doing it all in one bowl (start with the milk and eggs so you can mix those). I don’t mix pecans on, but only put pecans on top. I use frozen blueberries. Still turns out great!
I would like to lower the sugar content for health and because I don’t care for super sweet things – can I just cut the sugar in half or more? It sounds so good I can’t wait to try – just less sweet!
Sure, Anna. Hope you enjoy it. 🙂
Can I substitute almond or cashew milk for regular milk?
Sure, Doris. Enjoy!
Loving it! Im trying new easy things for breakfast and I love this recipe. Made it last night and microwaved some for Lunch today with some Greek yoghurt, its delicious!!
I’ve been trying to cut down on gluten and also increase my fruit servings. Your blueberry oatmeal has done both for me! It’s so, so good and when I add almond milk it’s also dairy free. Honestly it feels more like a treat than a sacrifice. Love all of your recipes Jen!!
Can you make this the night before and bake it in the morning?
Definitely – hope you enjoy!
Made it and it was wonderful! I didn’t have pecans on hand so I used walnuts and it turned out great.
This was delicious! I served it with Greek yogurt and honey and my family said it tasted like a healthy dessert.