Description
Blueberry Baked Oatmeal is like a warm hug straight from the oven. I first made it on a quiet weekend morning, wanting something wholesome yet indulgent. It’s soft, spiced, and just sweet enough—perfect with a dollop of yogurt or a splash of milk. Whether you’re feeding guests or treating yourself, it’s a breakfast worth waking up for.
Ingredients
⅔ cup chopped pecans
2 cups old-fashioned oats
2 tsp ground cinnamon
1 tsp baking powder
¾ tsp fine sea salt (or ½ tsp table salt)
¼ tsp ground nutmeg
1¾ cups milk of choice
⅓ cup maple syrup or honey
2 large eggs (or flax eggs)
3 tbsp melted butter or coconut oil, divided
2 tsp vanilla extract
12 oz (1 pint) fresh or frozen blueberries, divided
2 tsp raw sugar (optional)
Optional Toppings:
Yogurt, whipped cream, fresh fruit, extra syrup or honey
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.
In a dry skillet, toast pecans over medium heat until fragrant (about 4 minutes). Set aside.
In a large bowl, mix oats, cinnamon, baking powder, salt, nutmeg, and half the pecans.
In another bowl, whisk milk, syrup/honey, eggs, 2 tbsp melted butter, and vanilla.
Add the wet mixture to the dry, then fold in half the blueberries. Pour into prepared dish.
Scatter remaining blueberries and pecans on top. Drizzle with remaining butter and raw sugar if using.
Bake for 40–45 minutes, until golden and set. Let cool slightly before serving.
Notes
Cozy, nourishing, and bursting with berries—this oatmeal will make your morning feel just right.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 280 per serving
- Sugar: 14g per serving
- Fat: 14g per serving
- Saturated Fat: 4g per serving
- Carbohydrates: 32g per serving
- Fiber: 4g per serving
- Protein: 6g per serving