Blueberry Baked Oatmeal Recipe
This Blueberry Baked Oatmeal is a warm, comforting breakfast or snack option featuring oats, toasted pecans, and fresh or frozen blueberries baked to golden perfection. Naturally sweetened with maple syrup or honey and infused with cinnamon and nutmeg, this dish is both delicious and nourishing, perfect for any time of day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
- 2 teaspoons raw sugar (optional)
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
Fruits
- 12 ounces or 1 pint fresh or frozen blueberries (or 2 ½ cups preferred berry/fruit, chopped if necessary), divided
Optional Toppings
- Plain or vanilla yogurt or whipped cream
- Additional maple syrup or honey for drizzling
- Additional fresh fruit
Instructions
- Preheat and Toast Nuts: Preheat your oven to 375 degrees Fahrenheit and grease a 9-inch square baking dish. Once the oven is up to temperature, spread the chopped pecans on a rimmed baking sheet and toast them for 4 to 5 minutes until fragrant, enhancing their flavor.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the old-fashioned oats, toasted pecans, ground cinnamon, baking powder, salt, and ground nutmeg to evenly distribute all the dry elements.
- Mix Wet Ingredients: In a smaller bowl, combine your chosen milk, maple syrup or honey, eggs, half of the melted butter or coconut oil, and vanilla extract. Whisk until all the wet ingredients are fully blended. If using coconut oil and it has solidified, gently warm the mixture in 30-second increments in the microwave until melted.
- Assemble Baking Dish: Reserve about ½ cup of blueberries for topping. Spread the remaining berries evenly across the bottom of the prepared baking dish. Cover the berries with the oat and nut mixture, then pour the wet ingredients over the top. Tilt or gently shake the dish to help the milk soak through the oats. Press down gently to ensure even layering, especially for any dry oats resting on top.
- Add Topping: Scatter the reserved blueberries on top of the assembled oatmeal. Optionally sprinkle raw sugar over the top for an added sweetness and a crunchy crust.
- Bake: Bake the oatmeal for 42 to 45 minutes if using fresh berries, or 45 to 50 minutes if using frozen, until the top is golden brown and set. After baking, remove from the oven and let it cool slightly.
- Finish and Serve: Drizzle the remaining melted butter over the warm baked oatmeal before serving. Enjoy it warm, at room temperature, or chilled. Optionally, serve with yogurt, whipped cream, extra maple syrup, or fresh fruit for added flavor and texture.
Notes
- You can substitute flax eggs for regular eggs to make this recipe vegan.
- Using frozen berries is convenient and no need to thaw; just bake slightly longer.
- This oatmeal keeps well refrigerated for 4 to 5 days; reheat individual portions in the microwave.
- Maple syrup or honey can be adjusted to taste or substituted with other liquid sweeteners.
- To make it nut-free, simply omit the pecans or replace with seeds like pumpkin or sunflower.
Keywords: blueberry baked oatmeal, baked oatmeal, healthy breakfast, easy oatmeal recipe, blueberry breakfast, gluten free oatmeal option, vegetarian breakfast
Find it online: https://flavorsbymaya.com/blueberry-baked-oatmeal-recipe/
