Blueberry Pecan Baked Oatmeal

Made with wholesome oats, juicy berries, and pecans, this blueberry baked oatmeal makes a comforting breakfast casserole.

Servings: 6 to 8

Ingredients

  • 2 cups old-fashioned rolled oats (not instant)
  • 2/3 cup packed dark brown sugar
  • 1 cup chopped pecans, divided
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1-2/3 cups milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter, melted, plus more for greasing the dish
  • 2-1/2 cups blueberries, divided
  • Lightly sweetened Greek yogurt, for serving (optional)

Instructions

  1. 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.
  2. In a medium bowl, combine the oats, brown sugar, 1/4 cup of the nuts, baking powder, cinnamon, nutmeg, and salt. Mix well.
  3. 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.
  4. 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 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 Greek yogurt, if desired.
  5. 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