Description
This Blueberry Pecan Baked Oatmeal is a wholesome and delicious breakfast casserole combining old fashioned oats, sweet blueberries, crunchy pecans, and warm spices. Baked to a golden perfection, it offers a creamy, crunchy, and soft texture with every bite, making it perfect for an easy, make-ahead breakfast or a comforting healthy dessert.
Ingredients
Units
Scale
Dry Ingredients
- 3 cups old fashioned oats
- 1/3 cup brown sugar
- 1 1/2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups pecans, chopped and divided
Wet Ingredients
- 2 large eggs
- 1/3 cup maple syrup
- 2 cups 2% milk or any milk you prefer
- 1 tablespoon vanilla extract
- 4 tablespoons butter, melted
Fruit
- 2 cups blueberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly butter a 9 x 13 inch baking pan to prevent sticking and help with easy cleanup.
- Mix Dry Ingredients: In a large mixing bowl, combine the old fashioned oats, brown sugar, baking powder, cinnamon, salt, and 3/4 of the chopped pecans. Stir to evenly distribute all the ingredients.
- Blend Wet Ingredients: In a separate bowl, whisk together the eggs, vanilla extract, melted butter, maple syrup, and milk until the mixture is smooth and well combined.
- Layer the Oatmeal Base: Pour half of the oat mixture into the prepared baking pan and smooth it out evenly. Then sprinkle half of the blueberries over this layer to create a fruity base.
- Add Remaining Oats and Pour Wet Mixture: Add the remaining oat mixture over the blueberries and smooth out. Pour the egg and milk mixture evenly over the entire pan, then lightly press the oats down to ensure they are all soaked and covered by the liquid.
- Top with Blueberries and Pecans: Evenly distribute the remaining blueberries and reserved chopped pecans on top of the soaked oatmeal mixture for added texture and flavor.
- Bake: Bake in the preheated oven for 40 to 45 minutes, or until the top turns golden brown and the oatmeal is set.
- Cool and Serve: Remove the baked oatmeal from the oven and let it cool and set for 10 to 15 minutes before serving to enhance texture and flavor.
- Storage and Reheating: Store any leftovers covered in the refrigerator for up to 3 to 4 days. Reheat in a microwave for 30 to 60 seconds before serving, or reheat in the oven at 375°F for 10 to 15 minutes if desired.
Notes
- To make this breakfast casserole ahead, bake and let it fully cool before storing covered in the fridge.
- Reheat in the microwave for 30 to 60 seconds or bake covered at 375°F for 10-15 minutes to warm.
- Don’t overbake; the goal is a creamy, crunchy, and soft texture, not dry.
- Top with your favorite Greek yogurt for extra creaminess and protein boost.
- Not a fan of blueberries? Substitute with other fresh fruits, chocolate chips, dried cranberries, or peanut butter.
- Try it as a dessert by adding a scoop of ice cream or frozen yogurt on top when served warm.
- To make gluten-free, use certified gluten-free oats instead of regular old fashioned oats.
Nutrition
- Serving Size: 1 serving (approx. 1/12th of the recipe)
- Calories: 253.4 kcal
- Sugar: 19.5 g
- Sodium: 196.3 mg
- Fat: 8.2 g
- Saturated Fat: 4.7 g
- Unsaturated Fat: 12.4 g
- Trans Fat: 0 g
- Carbohydrates: 29.4 g
- Fiber: 4.3 g
- Protein: 6.3 g
- Cholesterol: 46.4 mg
