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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So easy and good for you! After making it the first time with half the sugar, next time I will use all 2/3 cup sugar (either dark or light). With all that said, my husband topped his portion with whipped cream and he ate two helpings! Sometimes you have to dress up food to get its nutritional value in you.
This is delicious and so easy to whip up. I love the flavor and texture.
Hi Jenn Could i possibly use oat milk? It is all i have and this recipe looks delicious
Thanks so much
Hi Melissa, Oat milk should be fine. Hope you enjoy!
I made this recipe, cut it into portions, and froze them in a freezer bag (after wrapping them individually in plastic wrap). This is so awesome! I just pull one from the bag before heading to bed, place it in the refrigerator, and reheat it in the morning. I feel as though I am eating a healthy breakfast and I didn’t spend my time making it! A real treat! As fall approaches, I will definitely try the one with apples! Thank you Jen for all the wonderful recipes! Can’t wait to get your new cookbook!!
So glad you like it and it makes for easy breakfasts for you! You may want to try this one out when fall rolls around.
This recipe and the Amish baked oatmeal are both great. The only change I would suggest is reducing the sugar in both. Not to get on the soapbox but we eat far too much sugar, accustoming ourselves to it so that we expect it. There’s a tremendous cost in life to our sugar habit. Perhaps you could indicate a range, with a lower amount to start with. If not sweet enough maple syrup can always be drizzled on top.
Reducing the sugar results in a healthy breakfast or snack. You can eat this anytime. It’s delicious warmed in a toaster oven so the top is slightly toasty and if you reduce the sugar significantly and want it sweeter you can drizzle maple syrup or honey on top.
I love the suggestion of serving it with unsweetened yogurt. In the Pacific Northwest Ellenos makes a creamy delicious natural yogurt, and they also make delicious sweetened yogurt.
I’ve also added additional fruit at different times to this and the Amish baked oatmeal recipe. Both recipes are versatile and very forgiving. Highly recommended!
Love the tip to reduce sugar and drizzle with maple syrup on top! I don’t like things as sweet as my husband and that is a great solution! Also will be trying with the yogurt, yum
I can’t get enough of this recipe. And I’ve shared it with so many folks. I made it Saturday spur of the moment with some rasperries and blueberries still hanging out in my fridg. The raspeberries were a scrumptious addition. I hold back some on the brown sugar, otherwise, I wouldn’t change a thing!
Perfection. Just pulled out of oven and can’t stop eating! (You and Kate/Cookie make a great combo). I used 8 in pan. If my berries were sweeter I’d hold back some sugar. But with preseason picks i wouldn’t change a thing.
Hi! I love your blog so much, literally owe any cooking/baking skill I have to you!! But somehow I messed this one up – what did I do wrong? It smelled amazing, but came out of the oven soggy, water coming out of the bottom. I used old fashioned oats and fresh blueberries; the only change I made was using less pecans. Perhaps the blueberries weren’t fresh enough, and I wonder if they all exploded in the oven?
Hi Camilla, sorry you had a problem with this! I don’t think the reduced pecans or the blueberries would have caused a problem but not sure why you experienced what you did. It’s a bit of a head-scratcher! Is there any chance you may have made a measuring error?
Great recipe! Easy to make and absolutely delicious. I also made mine with Oat milk and used walnuts as I did not have pecans. Came out perfectly!
I have made this recipe multiple times and it’s perfect every time. I’ve tried different types of fruit, milk, and nuts and it still turns out great. It is flexible and forgiving. If too sweet, I’ll have it with plain yogurt. Thanks for a great recipe that makes early mornings a little easier!
Fabulous, easy and healthy recipe! I served this with a small dollop of mascarpone cheese on top.
My husband said don’t change anything, it’s perfection! I typically will eat pecans but they aren’t my favorite and I loved this dish. The cinnamon, nutmeg, blueberries and roasted pecans play so nicely together!!