Description
A wholesome and comforting Blueberry Baked Oatmeal recipe that combines hearty oats, fresh or frozen blueberries, and a touch of warm spices. Perfect for a nutritious breakfast or brunch, this baked oatmeal is easy to prepare, customizable with your choice of milk and sweeteners, and can be served warm or chilled with optional toppings like yogurt or whipped cream.
Ingredients
Dry Ingredients
- ⅔ cup roughly chopped pecans
- 2 cups old-fashioned oats
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon fine-grain sea salt (or ½ teaspoon regular table salt)
- ¼ teaspoon ground nutmeg
Wet Ingredients
- 1 ¾ cups milk of choice (almond milk, coconut milk, oat milk, or cow’s milk)
- ⅓ cup maple syrup or honey
- 2 large eggs or flax eggs
- 3 tablespoons melted unsalted butter or coconut oil, divided
- 2 teaspoons vanilla extract
Fruit
- 12 ounces or 1 pint fresh or frozen blueberries (or 2 ½ cups of preferred berries/fruit, chopped if necessary), divided
- 2 teaspoons raw sugar (optional)
Optional Toppings
- Plain or vanilla yogurt
- Whipped cream
- Additional maple syrup or honey for drizzling
- Additional fresh fruit
Instructions
- Preheat and Toast Pecans: Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish. Place the roughly chopped pecans on a rimmed baking sheet and toast them in the preheated oven for 4 to 5 minutes until fragrant and lightly browned.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the oats, toasted pecans, ground cinnamon, baking powder, fine sea salt, and ground nutmeg until well combined.
- Combine Wet Ingredients: In a smaller bowl, whisk together the milk of choice, maple syrup or honey, eggs (or flax eggs), half of the melted butter or coconut oil, and vanilla extract. If the coconut oil solidifies when combined with cold ingredients, microwave in 30-second increments until melted.
- Assemble in Baking Dish: Reserve about ½ cup of the blueberries for topping. Spread the remaining blueberries evenly on the bottom of the greased baking dish (no need to thaw if frozen). Layer the dry oat mixture evenly over the berries, then pour the wet mixture over the oats. Gently tilt or wiggle the baking dish to help the milk soak through the oats, and pat down any dry oats on top.
- Add Toppings: Scatter the reserved blueberries on top of the assembled oatmeal. If desired, sprinkle raw sugar over the top for added sweetness and a crunchy texture.
- Bake: Bake the assembled oatmeal in the preheated oven for 42 to 45 minutes (45 to 50 minutes if using frozen berries), until the top is golden and set. Remove from the oven and let it cool for a few minutes.
- Finish and Serve: Drizzle the remaining melted butter over the warm baked oatmeal. Serve as is or with optional toppings such as yogurt, whipped cream, additional maple syrup or honey, and fresh fruit. This baked oatmeal can be enjoyed warm, at room temperature, or chilled. Store leftovers covered in the refrigerator for 4 to 5 days and reheat as desired.
Notes
- You can substitute the pecans with walnuts or almonds if preferred.
- Flax eggs can be made by mixing 1 tablespoon ground flaxseed with 3 tablespoons water for each egg.
- Milk alternatives like almond, oat, or coconut milk work well and make this recipe dairy-free if using coconut oil instead of butter.
- Using frozen berries requires a slightly longer bake time and no need to thaw beforehand.
- Optional raw sugar on top adds a delightful crunch and extra sweetness but can be omitted for a lower sugar version.
- Leftover baked oatmeal reheats well in a microwave or toaster oven for a quick, convenient breakfast.