Blueberry Pecan Baked Oatmeal Recipe

I absolutely love this Blueberry Pecan Baked Oatmeal Recipe because it’s the kind of morning dish that feels like a warm hug. It’s packed with wholesome oats, juicy blueberries, and crunchy pecans, all baked into a comforting breakfast that’s perfect for busy weekdays or lazy weekend mornings. When I first tried it, I was amazed by how the layers of fruit and nuts add such a delightful texture contrast, making every bite exciting.

You’ll find that this recipe works wonderfully as a make-ahead breakfast, which means you can prep it the night before and enjoy a ready-to-eat meal in the morning without any stress. Plus, it’s flexible enough to customize to your favorite fruits or nuts, and it even doubles as a cozy dessert when topped with a dollop of Greek yogurt or some ice cream. The Blueberry Pecan Baked Oatmeal Recipe is definitely a crowd-pleaser that I’m thrilled to share with you.

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Ingredients You’ll Need

Each ingredient in this Blueberry Pecan Baked Oatmeal Recipe plays an important role, from the oats that provide heartiness to the cinnamon that offers cozy warmth. I always recommend using fresh, high-quality ingredients for the best flavor and texture.

• Old fashioned oats: These hold their shape well during baking and create the perfect chewy texture.
• Brown sugar: Adds a rich sweetness that complements the maple syrup and blueberries.
• Baking powder: Gives a slight lift so the oatmeal bakes up fluffy rather than dense.
• Cinnamon: Warm spice that pairs beautifully with fruit and nuts.
• Salt: Just a pinch to balance out sweetness and enhance flavors.
• Eggs: Bind everything together, giving structure and richness.
• Maple syrup: I love using pure maple syrup for its deep, natural sweetness and subtle complexity.
• Milk (2% or preferred): Milk adds creaminess; you can swap in almond, oat, or any dairy-free alternative.
• Vanilla extract: Brightens the overall flavor and adds a lovely aroma.
• Butter (melted): Adds richness and helps with browning the top.
• Blueberries: Fresh or frozen works, but fresh gives the best burst of juicy sweetness.
• Pecans (chopped): I use half mixed in and half for topping to keep crunch vibrant.

Variations

I like to play around with this Blueberry Pecan Baked Oatmeal Recipe depending on what’s in season or what my family’s craving. Don’t be shy about making it your own — that’s how you’ll find your perfect version.

• Seasonal Fruits: Swapping blueberries for strawberries, raspberries, or even diced apples works beautifully; I adore using whatever fresh fruit I have on hand.
• Nut-Free: If pecans aren’t your thing or you have allergies, try walnuts or pumpkin seeds instead — they add great flavor and crunch.
• Dairy-Free: Use almond milk or coconut milk and coconut oil instead of butter for a dairy-free twist that still feels indulgent.
• Chocolate Lover’s: Add a handful of dark chocolate chips before baking for a treat that my kids go nuts over!

How to Make Blueberry Pecan Baked Oatmeal Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (175°C) and lightly butter a 9 x 13-inch baking pan. I like to use a bit of softened butter spread around the edges to ensure the oatmeal doesn’t stick and gives a lovely crust where the butter meets the pan.

Step 2: Mix Dry Ingredients and Pecans

In a large mixing bowl, combine the old fashioned oats, brown sugar, baking powder, cinnamon, salt, and about 3/4 of the chopped pecans. Give it a good stir so that everything is evenly distributed — this creates the base flavor that carries through each bite.

Step 3: Whisk Wet Ingredients Separately

In another bowl, whisk together the eggs, vanilla extract, melted butter, maple syrup, and milk. This mixture brings moisture and richness, so you want these to be well combined so they spread evenly through the oats.

Step 4: Layer the Oats and Blueberries

Pour half of the oat mixture into the buttered baking pan, then gently smooth it to form an even layer. Next, scatter half of the blueberries on top of this layer. Add the remaining oat mixture over the berries, spreading it evenly again. This layering helps the blueberries keep their juicy pockets inside the oatmeal rather than sinking all the way down.

Step 5: Add Wet Mixture and Remaining Toppings

Pour the egg and milk mixture evenly over the entire pan, making sure to press down lightly with a spatula so the oats absorb the liquid fully. Then sprinkle the reserved blueberries and pecans on top. This final touch gives a gorgeous golden finish after baking.

Step 6: Bake to Perfection

Bake for 40 to 45 minutes until the top is golden brown and the edges are set. You’ll know it’s done when the blueberries have softened but still hold their shape, and the oatmeal jiggles slightly in the center like a perfect custard. Let it cool for about 10 to 15 minutes before serving — this resting time lets everything settle nicely.

How to Serve Blueberry Pecan Baked Oatmeal Recipe

Garnishes

I often top my servings with a spoonful of creamy Greek yogurt or a drizzle of extra maple syrup. The tartness of yogurt balances the sweetness and adds a luxurious creaminess that makes each bite melt in your mouth. For a little crunch, I’ll sprinkle some toasted pecans on top just before serving.

Side Dishes

This Blueberry Pecan Baked Oatmeal teams beautifully with a fresh fruit salad or a side of crispy bacon for those who want a savory contrast. I also love pairing it with a hot cup of coffee or a spiced chai tea to round out the morning experience.

Creative Ways to Present

For a brunch party, I like to bake this oatmeal in mini ramekins for individual servings — it feels fancy but is so easy to do. Another fun idea is to layer it in a clear glass dish with Greek yogurt and fresh berries for a beautiful parfait-style presentation that wows guests.

Make Ahead and Storage

Storing Leftovers

Leftovers store perfectly in an airtight container in the refrigerator for up to 4 days. I usually slice the baked oatmeal into squares and let them cool completely before storing so they don’t stick together. This way, you can grab a portion and reheat easily.

Freezing

If you want to freeze portions, wrap individual slices tightly in plastic wrap and place them in a freezer bag. I’ve found this method keeps them fresh and delicious for up to 2 months, making it an awesome quick breakfast option for busy weeks.

Reheating

To reheat, microwave a slice for 30-60 seconds until warm throughout. Adding a splash of milk or a spoonful of yogurt after reheating helps revive the creaminess. You can also reheat in a preheated oven at 350°F (175°C) for 10-15 minutes if you want the top crispy again.

FAQs

Final Thoughts

This Blueberry Pecan Baked Oatmeal Recipe has become a staple in my kitchen because it balances ease, flavor, and nutrition all in one. If you’re looking for a breakfast that feels special yet requires minimal effort, this is it. I hope you enjoy this recipe as much as I do — it’s the kind I keep coming back to, especially when I want to start my day on a cozy, delicious note. Give it a try and make it your own!

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