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.
Hi, I’m wondering if in any of these baked oatmeal recipes an alternative to regular milk could be used, such as unsweetened almond milk? I have a couple of family members who want to go “vegan” over the summer, vegan but still eat eggs. All dairy is excluded.
Thank you! Sylvia Olson
Sure, Sylvia, a milk alternative like almond milk can definitely be used. Hope everyone enjoys!
This recipe is very yummy! I need to find ways to lower the calories, however. 😉
This is my favorite recipe! I used vegetable oil instead of butter (it’s easier ha) and added some flour which made it thicker and more cohesive (or maybe that’s just in my head, idk). Amazing! This recipe is a keeper and my fam loves it!
As mentioned above as an option, I used frozen blueberries (unthawed). The result was really bad. The surface was crunchy and nice but the rest was a blue color muddy loose cake. Nobody ate it. It was a waste. Maybe you should clarify ..only fresh berries.
Oh my gosh this is amazing. I am not someone who likes oatmeal, I have tried stove-top methods, overnight oat I can tolerate but don’t really enjoy. I just purchased fresh blueberries and decided it was time to try baked oatmeal. Wow this recipe is going to be on repeat. It’s so good. I did reduce the sugar a little after reading the reviews and it turned out perfect.
Can you add chia seeds to this? If so, how much would you recommend.
Sure, I think that would work. I’d use 1 to 2 tablespoons. Please LMK how it turns out!
Okay, so I used the Kodiak brand of protein oats and added 2 tbs chia seeds. I will definitely make this again! I’m thinking next time I will add a tbs each of chia seeds and flaxseed. This really good and a great make ahead breakfast for my husband and me.
So glad you enjoyed it — thanks for reporting back!
Since I didn’t have enough fresh blueberries on hand this morning, I went with frozen (based on Note: If you can’t get fresh blueberries, frozen blueberries would also work nicely; no need to defrost them first.) I probably should have known to adjust recommended liquids (milk and/or egg), however this was not included in note.
The result was less of an oatmeal bake since the solids were swimming in blue liquid. Even with draining off the liquid and popping back into the oven, it’s still not a true baked oatmeal. What adjustment of liquid would you recommend for future reference when using frozen blueberries?
Hi Fran, I’m really sorry you had a problem with this! You shouldn’t have had an issue using frozen blueberries; did you, by any chance, thaw the blueberries first? Did you use more blueberries than the recipe called for?
I used frozen blueberries today and my oatmeal turned out perfect and delicious! Thanks for this great recipe! It’s my new favorite.
I have made this recipe weekly for the last several months, often sharing it with friends and family. I eat it every day, and it is my perfect breakfast, putting a smile on my face each time I eat it. I usually add red raspberries to the blueberries (about 3 parts blueberries to 1 part raspberries. I serve it warm with greek yogurt, sliced banana and drizzled maple syrup. I usually double the recipe, and that lasts a week in the fridge.
I just made the baked blueberry pecan oatmeal for company. It sliced beautifully and turned out perfectly. However, everyone felt that this was more for dessert than breakfast. It was overly sweet for breakfast but very delicious!
Thank you for including the carb count etc! I am diabetic and this helps with carb counting for insulin dosing!!!
This is delicious! I like to top it with vanilla Greek yogurt. Yum!!!