Description
This Blueberry Pecan Baked Oatmeal is a warm, comforting breakfast that’s perfect for busy mornings. With juicy blueberries and crunchy pecans, it’s wholesome, make-ahead friendly, and tastes like dessert for breakfast!
Ingredients
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)
Instructions
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.
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!
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.
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.
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.
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.
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.
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.
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.
Notes
- 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
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American