Blueberry Pecan Baked Oatmeal

Blueberry Pecan Baked Oatmeal is warm, comforting, and fills your kitchen with the most incredible cinnamon-spice aroma while it bakes. With juicy blueberries bursting throughout and crunchy pecans on top, this baked oatmeal feels special enough for company but easy enough for any day of the week.

Love More Breakfast Recipes? Try My Cottage Cheese and Egg Breakfast Bars or this Breakfast Butter Swim Biscuits next.

Why You’ll Love This Recipe

• Make-ahead friendly — prep it the night before and pop it in the oven when you wake up
• Naturally wholesome — packed with oats, fresh fruit, and nuts for a satisfying breakfast
• Crowd-pleaser — tastes like dessert but it’s actually breakfast (the best kind of recipe!)
• Perfect for meal prep — bake once and enjoy all week long
• Customizable — swap the fruit or nuts based on what you have on hand

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Ingredients You’ll Need

For the Oat Base:

• 2 cups old-fashioned rolled oats (not instant — they hold their texture better!)
• ⅔ cup packed dark brown sugar (gives that caramel-like sweetness)
• 1 cup chopped pecans, divided (¼ cup for mixing in; ¾ cup for that gorgeous, crunchy topping)
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg (the secret warmth you can’t quite put your finger on)
• ½ teaspoon salt

For the Wet Mixture:

• 2 large eggs
• 1⅔ cups milk (any kind works — whole milk makes it extra creamy)
• 1 teaspoon vanilla extract
• 3 tablespoons unsalted butter, melted (plus extra for greasing)

The Stars:

• 2½ cups blueberries, divided (2 cups for the bottom layer; ½ cup for topping)

Optional for Serving:

• Lightly sweetened Greek yogurt (adds a lovely tangy creaminess)

Why These Ingredients Work

Old-fashioned rolled oats are the backbone here because they hold their shape and give you that perfect chewy-tender texture. Instant oats would turn mushy, and we definitely don’t want that.

The dark brown sugar brings a deep, molasses-like sweetness that regular white sugar just can’t match. Plus it keeps everything moist and tender.

Dividing the pecans is my little trick for getting nuts throughout and that irresistible crunchy crown on top. You get the best of both worlds.

The baking powder gives just a touch of lift so your oatmeal isn’t dense. Cinnamon and nutmeg work together like old friends, creating that cozy, spiced warmth that makes your whole house smell amazing.

The blueberries on the bottom release their juices as they bake, creating pockets of jammy sweetness. The ones on top get slightly concentrated and almost candy-like.

Melted butter folded into the wet ingredients distributes richness evenly throughout every bite. It’s what makes this feel indulgent.

Essential Tools and Equipment

• 8-inch square or 2-quart baking dish
• Two medium mixing bowls
• Whisk
• Wooden spoon or spatula
• Measuring cups and spoons
• Butter for greasing the pan

Step-by-Step Instructions

Step 1: Prep Your Oven and Pan

Preheat your oven to 350°F (175°C).

Generously grease your 8-inch baking dish with butter, making sure to get into all the corners. This prevents sticking and adds a subtle buttery flavor to the edges.

Step 2: Mix the Dry Ingredients

In a medium bowl, combine the rolled oats, brown sugar, ¼ cup of the chopped pecans, baking powder, cinnamon, nutmeg, and salt.

Give it a good stir until everything is evenly distributed. You’ll start smelling those warm spices right away!

Step 3: Prepare the Wet Mixture

In another bowl, whisk the eggs until they’re well beaten.

Pour in the milk and vanilla, whisking until smooth and combined. Add your melted butter and whisk again. The mixture should look creamy and unified.

Step 4: Combine Wet and Dry

Pour the wet mixture into the bowl with your oat mixture.

Stir gently with a wooden spoon or spatula until everything is evenly moistened. Don’t overmix — you just want everything incorporated.

The oats will look like they’re swimming in liquid, and that’s exactly right.

Step 5: Create the Blueberry Base

Scatter 2 cups of blueberries evenly across the bottom of your greased baking dish.

They’ll form a fruity foundation that gets all jammy and delicious as it bakes.

Step 6: Add the Oatmeal Layer

Pour your oatmeal mixture over the blueberries, using your spatula to spread it out evenly.

Make sure it reaches all the corners and covers the berries completely.

Step 7: Top with Pecans and Berries

Sprinkle the remaining ¾ cup of chopped pecans over the top, followed by the remaining ½ cup of blueberries.

This creates that beautiful, rustic look that makes everyone lean in for a closer look.

Step 8: Bake to Golden Perfection

Slide your baking dish into the oven and bake for 45 to 55 minutes.

You’ll know it’s done when the pecans on top are deep golden brown and the center feels firm when you gently press it. The edges might be slightly pulling away from the pan, and your kitchen will smell absolutely incredible.

Step 9: Cool and Serve

Let the baked oatmeal cool for at least 5 minutes before serving. This helps it set up so you can cut clean squares.

Serve it warm with a dollop of lightly sweetened Greek yogurt if you’d like. The tangy yogurt against the sweet, cinnamon-spiced oatmeal is just perfect.

You Must Know

The most important thing to remember is that this oatmeal will look very liquidy when you first pour it into the pan, and that’s completely normal. The oats absorb all that moisture as they bake, transforming into a perfectly set, sliceable breakfast.

Don’t be tempted to reduce the liquid or you’ll end up with dry, tough oatmeal. Also, make sure you’re using old-fashioned rolled oats, not quick oats or steel-cut. The texture depends on it.

If your pecans are browning too quickly, tent a piece of foil loosely over the top for the last 15 minutes of baking.

Personal Secret: I always let my melted butter cool for a minute or two before adding it to the egg mixture. If it’s too hot, it can scramble the eggs, which creates little cooked bits throughout your oatmeal.

Pro Tips & Cooking Hacks

• Toast your pecans first — a quick 5-minute toast in a dry skillet intensifies their flavor and makes them extra crunchy
• Room temperature eggs mix better — set them out while you’re gathering ingredients for smoother blending
• Use frozen blueberries in winter — no need to thaw them, just toss them in frozen and add 5 minutes to the bake time
• Check the center — the middle should feel firm when gently pressed; if it jiggles like pudding, give it another 5 minutes
• Don’t skip the cooling time — those 5 minutes help everything set properly so you get nice, clean slices
• Line your pan with parchment — for even easier cleanup, line the greased pan with parchment paper, leaving overhang on two sides to lift out the whole thing

Flavor Variations & Suggestions

This recipe is incredibly adaptable. Swap the blueberries for raspberries, blackberries, or sliced strawberries depending on what’s in season.

In the fall, diced apples or pears with a touch of extra cinnamon are absolutely lovely. You can replace the pecans with walnuts, sliced almonds, or even a mix of your favorite nuts.

For a more indulgent version, fold in a handful of dark chocolate chips with the oats or drizzle melted peanut butter over the top before baking.

If you want to boost the protein, stir in a couple tablespoons of almond butter or add a scoop of vanilla protein powder to the dry ingredients. A splash of maple syrup in place of some of the brown sugar gives it a different kind of sweetness that’s really nice.

For a tropical twist, try coconut milk, dried pineapple, and macadamia nuts. The combinations are endless, and this recipe welcomes experimentation.

Make-Ahead Options

This baked oatmeal is a meal-prepper’s dream. You can assemble the entire dish the night before, cover it tightly with plastic wrap or foil, and refrigerate it overnight.

In the morning, just remove it from the fridge, let it sit on the counter while the oven preheats, then bake as directed. It might need an extra 5 minutes since it’s starting cold.

You can also fully bake it, let it cool completely, then cover and refrigerate for up to 5 days. Reheat individual portions in the microwave for about 60 seconds or warm the whole pan covered with foil in a 325°F oven for 15 to 20 minutes.

For longer storage, cut the cooled baked oatmeal into squares, wrap each piece individually in plastic wrap, then store them all in a freezer bag for up to 3 months. To reheat from frozen, unwrap and microwave for 90 seconds to 2 minutes, or thaw overnight in the fridge and reheat as you would refrigerated portions.

What to Serve With Blueberry Pecan Baked Oatmeal

This baked oatmeal is hearty enough to stand on its own, but it also pairs beautifully with other breakfast favorites.

Serve it alongside scrambled eggs or a veggie omelet for a more substantial brunch spread. Crispy bacon or breakfast sausage adds a nice savory contrast to the sweetness.

A fresh fruit salad with mint keeps things light and refreshing. For drinks, it’s wonderful with hot coffee, a chai latte, or fresh-squeezed orange juice.

If you’re serving this for a special occasion brunch, add a mimosa bar and maybe some smoked salmon with cream cheese on the side.

The yogurt topping is almost essential in my book because it adds that creamy, tangy element that balances all the sweetness. Sometimes I’ll even drizzle a little honey or maple syrup over the yogurt for extra indulgence.

Allergy Information

This recipe contains common allergens including dairy (milk, butter), eggs, and tree nuts (pecans).

For a dairy-free version, substitute the milk with almond milk, oat milk, or coconut milk, and use coconut oil or vegan butter in place of the butter. The Greek yogurt topping can be swapped for coconut yogurt.

If you need egg-free, you can try using two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes), though the texture will be slightly different.

For nut allergies, simply omit the pecans and use sunflower seeds or pumpkin seeds instead, or leave them out entirely. To make this gluten-free, use certified gluten-free oats.

The recipe is naturally vegetarian and can easily be made vegan with the substitutions mentioned above.

Storage & Reheating

Store leftover baked oatmeal covered in the refrigerator for up to 5 days. The texture actually improves after a day as the flavors meld together.

To reheat individual servings, microwave for 45 to 60 seconds until warmed through. For larger portions, cover with foil and warm in a 325°F oven for 15 minutes.

You can also enjoy it cold straight from the fridge on hot summer mornings. For freezing, wrap individual portions tightly in plastic wrap, then place in a freezer-safe container or bag for up to 3 months.

Thaw overnight in the refrigerator or reheat directly from frozen in the microwave for about 2 minutes, checking and stirring halfway through.

Questions I Get Asked A Lot

Can I use instant oats instead of old-fashioned oats?

I really don’t recommend it. Instant oats are cut much thinner and will turn mushy during the long bake time.

You’ll end up with something more like porridge than the nice, chewy texture we’re going for. Stick with old-fashioned rolled oats for the best results.

My baked oatmeal turned out dry. What happened?

This usually means it was overbaked or there wasn’t enough liquid to begin with. Make sure you’re measuring the milk accurately and not baking beyond the point where the center feels just set.

Also check that your oven temperature is accurate with an oven thermometer. Every oven is different, and if yours runs hot, your oatmeal can dry out quickly.

Do I have to use brown sugar, or can I use white sugar?

You can absolutely use white granulated sugar if that’s what you have. The brown sugar adds a deeper, caramel-like flavor and a bit more moisture, but white sugar will still give you a lovely sweet oatmeal.

You could also try coconut sugar or maple syrup, reducing the milk by a couple tablespoons if using liquid sweetener.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Blueberry Pecan Baked Oatmeal turned out. Did you try any fun variations