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
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 (175°C) and set an oven rack in the middle position. Grease an 8-inch or 2-quart (20-cm or 2-liter) baking dish with butter.
- In a medium bowl, combine the oats, brown sugar, ¼ cup (30 g) 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 (280 g) of the blueberries evenly over the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle the remaining nuts and 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.
Notes
Nutrition Information
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 wanted to make a blueberry cobbler but I saw this recipe and tried it. Result – I’m glad I did as it’s fantastic. It’s healthy, easy to make, and most importantly it’s delicious. Served it with vanilla ice cream and voila! Perfect dessert. It’s also good for breakfast (less the ice cream of course).
I just made this again….added fresh strawberries as well as blueberries! It was fantastic! And I eat it cold also!
So I’ve reviewed this before, but wanted to add a comment. This is a favourite go-to recipe for me.
Now that the weather is warming up, rather than add the cinnamon and nutmeg, I add lemon zest to the blueberries! Such a beautiful addition and makes for a nice bright breakfast!
Today I am adding candied ginger for some spice.
Just love this recipe!!! 😊
Hi Jenn,
Can I omit the butter to extra virgin olive oil? And also can I used frozen blueberries? Coz that’s what I have
Thanks
Rose
Hi Rose, that should work. Hope you enjoy!
I’ve been wanting to review this for a long time. Absolutely love it, whether following the recipe exactly (although, admittedly I now cut the sugar to a few TBSPs, as I don’t like too much sweetness with my oatmeal) or making substitutions. This recipe is SO adaptable if you keep to the basics of it. I’ve done it with a combination of blueberries/raspberries or dried fruits or different combinations of pecans/walnuts. Maple syrup also works. I make the full or doubled recipe and we eat it all week. It is my go-to breakfast that I miss terribly when it’s not in the fridge. By the way, since I have discovered Jenn’s site less than a year ago, not a recipe has failed me!
This is delicious. I used walnuts instead of pecans because I prefer them with oatmeal and also reduced the sugar by 1/2, but otherwise followed the recipe. After cooking I divided it into individual servings to refrigerate and found it kept well for several days. (I’m cooking for one) An excellent recipe.
Hi Jenn – could coconut oil be used as a substitute for butter?
Hi Michelle, I haven’t tried this with coconut oil, but I think it should work. Please LMK how it turns out if you try it!
This DELICIOUS!! I wasn’t too sure as it doesn’t stay in a square when you take it out of the pan, however after the first bite, I didn’t care:)
I had to use frozen blueberries and I used almond milk as that is what I had and trying not to go out.
Thank you for the recipe!
This was so delicious and easy! I used frozen blueberries and made it the night before I baked it. I enjoyed it with a side of yogurt as you suggested and it was perfect!
this sounds delicious. Can i make it with steel cut oats? And what if i leave out all or most of the sugar? (I like my oatmeal unsweetened.) Thanks!
Hi Jane, You could certainly cut back on the sugar, but not sure that I’d completely omit it. And unfortunately, steel-cut oatmeal won’t work here – sorry!
Hi. Can this and the Amish style oatmeal be made without nuts or will that mess up the texture?
Hi Jill, It’s perfectly fine to omit the nuts. Hope you enjoy!