Blueberry Baked Oatmeal
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Made with wholesome oats, juicy berries, and pecans, this blueberry baked oatmeal makes a comforting breakfast casserole.
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 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.
Table of Contents
“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 (not instant): Provide structure and texture, making the base of the oatmeal hearty and satisfying. Instant oats are not recommended.
- 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, perfectly pairing with the sweetness of the oats and blueberries.
- Eggs: Bind the ingredients together.
- Milk: Adds moisture to the oatmeal, helping to create a creamy consistency as it bakes.
- Vanilla extract: Infuses the dish with a sweet, aromatic flavor.
- Butter: Ensures the oatmeal doesn’t stick to the dish and adds richness and flavor.
- Blueberries: Burst with sweetness and slight acidity, adding juicy pops of flavor and vibrant color. If you can’t get fresh blueberries, frozen blueberries would also work nicely; no need to defrost them first.
- 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.
Mix to combine.
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 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 lightly sweetened Greek yogurt, if desired. Leftovers can be cut into squares, individually wrapped, and frozen. Then, for quick yet satisfying breakfasts, just pull a piece out of the freezer and microwave it until heated through.
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Blueberry Pecan Baked Oatmeal
Made with wholesome oats, juicy berries, and pecans, this blueberry baked oatmeal makes a comforting breakfast casserole.
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 recipe exactly as it was written, it was very good, right out of the oven and I enjoyed it cold also, just the right amount of sweetness for me even though I see some people thought it was too sweet. But you do have the liberty of adding extra sugar on it if you like, I also put a little Pat of butter on it when eating it hot .The fresh blueberries and the pecans are everything . I will definitely make again .
Such a wonderful and healthy breakfast! One simple change I made was to pour a little oatmeal mixture in the bottom of my pan before the 2 cups of berries – seemed to help firm up the bottom for reheating. Love to make this on the weekend and then have leftovers to take to work. Thanks for the delicious recipe!!! 😋
Love this baked oatmeal dish. I use frozen blueberries and grate an apple on top of the blueberries. It was way too sweet so I cut the sugar back to 1/4 cup.
This recipe is a family favorite. It is super easy to make. This oatmeal looks and tastes like such a special breakfast or brunch. We often use frozen blueberries.
Would using buttermilk instead of regular milk work?
Love your cookbook and blog. Thanks for all the wonderful recipes!
Hi Nora, I’d recommend sticking with regular milk here – sorry!
The recipe is quite bland in flavour and texture; not a total loss because it’s not like it didn’t turn out. Rather, what did turn out wasn’t great.
This was amazing!! So easy to make! I assembled everything separately the night before and then in the morning just mixed the oatmeal with the eggs/milk and popped it right in the oven. I cooked it for 45 mins and should have gone 55 but that’s okay– it didn’t compromise anything it was wasn’t super hot in certain places. I can’t wait to eat this all week– what a treat!
What part of it was bland?
This is a baked oatmeal recipe. Oats, eggs, milk, butter, blueberries and pecans adds up to something that tastes like an oatmeal cookie but not as sweet and with added blueberries. It is a similar recipe to the Amish baked oatmeal on this site.
You can vary the recipe based on your taste. Some people add sugar, some use less. Some add maple syrup. You can vary the amount of vanilla, cinnamon add other warming spices particularly to the baked Amish oatmeal recipe that has apples in it. Whatever works with apples and oatmeal can be added to that recipe. You can put more raisins in, add some dried cherries if you like those, more cinnamon a little nutmeg, whatever tastes good to you. You can make it slightly dryer by adding some more oats or reducing the amount of milk if it’s a consistency issue.
I’m taking the time to respond because your comment didn’t say anything other than that you thought it was bland. Based on the positive reviews, I thought you might have perhaps forgotten the salt or cinnamon.
This is a versatile recipe. If you love blueberries and pecans and oatmeal, this is a great recipe. If you like oatmeal but prefer apples, you can try the other and vary it up to your taste. You can grate a little bit of lemon zest into the other recipe, lemon goes well with apples, it could be the extra punch of flavor that you were missing.
This is so delicious! It’s like having dessert for breakfast. My entire family loves it.
Delicious! We have dairy and egg intolerances in the house so I substituted rice milk for the milk, and the equivalent of two flax eggs for the eggs. Served with almond yogurt on the side.
Can this be assembled as early as the morning before rather then the night before or will it get to mushy? We have overnight guests and I don’t want to be assembling the night before.
Hi Anne, it should be fine. Hope you enjoy!