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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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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This is so good! I put everything together the night before and baked it in the morning. Easy way to get your berries and oats. I used frozen berries and was worried that they would make the bottom part of the oatmeal runny but they didn’t.
Thanks! I am going to do exactly what you did. We’ve made this before, just not ahead of time with frozen blueberries. My family loves it.
This is the perfect fall/ winter breakfast and my entire family loves it! A crowd pleaser and a ‘healthy bite’ when I need something to go with my coffee throughout the day. Thank you!!!
Just had this for breakfast and was delicious. It’s similar to one I was already using but the ratios are different (oats to milk) and I think this one is better (not dry). I also cut back on sugar as others have mentioned, but I also added a super overripe mushy banana to it. Adds flavor and some sweetness, and is the perfect way to use up a single, mushy banana.
Made this today so yummy will be making it again!
I thought this was delicious! Nice enough to serve when guests are staying here. Thanks for another great recipe!
This is delicious. I added NO sugar to the recipe, my husband drizzled maple syrup over his on the plate and I added a sugar free syrup to mine. It seems as if any fruit would be very good in the baked oatmeal.
This recipe looks delicious and I would like to prepare and bake it in individual ramekins. Would I need to reduce the baking time? If so, any suggestions? Also, serving the baked portions with whipped cream or warm cream/half n’half should work right? Thanks for the help Jenn, I so appreciate you and your recipes.
Hi Stella, if you bake these in individual ramekins, the bake time will definitely be less but I’m not sure by how much. Just pay attention to the visual clues; you’re looking for the pecans to be browned on top and the oats to be set. And I think this would be delicious with whipped cream on top! I’d love to hear how they turned out in the ramekins and what the timing ended up being.
Delicious, as is every recipe I try from your blog! Quick question….I am planning on making this for Easter and need to double the recipe. Would you suggest making it in a 9×13 or 11×15 pan? If so, how would I adjust the cooking temp and time? Thanks!
So glad you like it, Michelle! You’ll need a 9 x 13 if you double it. 🙂
Thanks! Do I keep the cooking temp and time the same?
Hi Michelle, the oven temp will remain the same. The bake time may be slightly shorter, but keep an eye on it!
I make this a LOT. Lately with canned pears and dried tart cherries (all layered on the bottom – no fruit on top). I don’t think tart cherries are easy to come by in stores – I order them by the 4-pound box online – so much flavor.
This is my favorite breakfast and I always have it in the freezer. I divide the pan into six servings and freeze them individually, so all I have to do is pop one in the microwave in the morning. I do cut the sugar in half and eat it with lightly sweetened Greek yogurt. I have used half blueberries/half raspberries and that mix is very good, too.