Blueberry Baked Oatmeal Recipe
This blueberry baked oatmeal recipe is a hearty, easy-to-make breakfast casserole. It’s full of fresh blueberries and wholesome oats.
Blueberry Baked Oatmeal Recipe
This casserole is great for meal prep or feeding a crowd for breakfast or brunch. Serve with yogurt and extra maple syrup for garnish.
Ingredients Needed for Blueberry Baked Oatmeal
- Old-fashioned oats – Or rolled oats. Don’t substitute instant oats as it will be too soggy.
- Baking powder – Baking powder is a leavening agent and prevents the baked oatmeal from becoming too dense.
- Ground cinnamon
- Ground nutmeg – Fresh ground is best in our opinion!
- Kosher salt
- Maple syrup – I like to use maple syrup instead of brown sugar. It’s less sweet and adds a nice caramel flavor.
- Pecans – No need to toast the pecans first. Use a nut of your choice, like almonds or walnuts. Or simply omit the nuts.
- Eggs
- Milk – You can also substitute with your favorite non-dairy but it won’t taste as rich.
- Pure vanilla extract
- Unsalted butter
- Blueberries – Fresh or frozen blueberries can be used in this recipe.
How to Make Blueberry Baked Oatmeal
Preheat the oven to 350 degrees F. Butter or grease a 2-quart baking dish.
Do yourself and your oven a favor and also line a sheet pan with aluminum foil or parchment paper to bake the casserole. I haven’t had it over flow while baking, but you can never be too careful.
In a large bowl stir together the oats, baking powder, cinnamon, nutmeg, 1/2 cup chopped pecans, and salt.
In another bowl whisk the eggs, milk, maple syrup, melted butter, and vanilla together until combined.
Add the wet ingredients to the dry ingredients and stir until well combined.
Spread 2 cups of the blueberries evenly over the bottom of the prepared baking pan. Pour the oatmeal mixture over the top and spread out evenly. Sprinkle the remaining 1/2 cup of blueberries and 1/4 cup of the pecans over the top.
Bake for 45 to 50 minutes until the oats are set. Let cool at least 10 minutes before serving.
This baked oatmeal can be served warm of course, but also can be served at room temperature.
Can You Freeze Baked Oatmeal?
Yes. Allow to cool completely, wrap the baking dish tightly and freeze. When ready to serve, thaw in the refrigerator overnight or for up to 24 hours. Cover with foil and reheat at 325 degrees until hot.
Or wrap individual serving squares tightly in plastic wrap and place them in an air-tight container or freezer bag.
Serve blueberry baked oatmeal with extra maple syrup for drizzling over the top, vanilla yogurt, or whipped cream.
Can I make this Blueberry Baked Oatmeal Ahead of Time?
Yes. Assemble it the night before, cover tightly with plastic wrap. Remove from the fridge for at least one hour before baking. Bake as directed.
More Delicious Recipes
- Blueberry Streusel Coffee Cake
- Blueberry Scones
- Lemon Streusel Blueberry Muffins
- Homemade Granola Bars
- Sausage Breakfast Cake
Blueberry Baked Oatmeal Recipe
Ingredients
- 2 cups Old-fashioned oats (rolled oats)
- 1 tsp Baking powder
- 2 tsps Ground cinnamon
- 1/2 tsp Ground nutmeg
- 3/4 cup Pecans chopped, divided
- 1/2 tsp Kosher salt
- 2 large Eggs
- 1 2/3 cup Milk
- 1/2 cup Maple syrup
- 3 tbsp Unsalted butter melted, cooled slightly
- 1 tsp Vanilla extract
- 2 1/2 cups Fresh blueberries ,divided
Instructions
- Preheat the oven to 350 degrees F. Butter or grease a 2-quart baking dish. 8 or 9-inch.
- In a large bowl stir together the oats, baking powder, cinnamon, nutmeg, 1/2 cup chopped pecans, and salt.
- In another bowl whisk the eggs, milk, maple syrup, melted butter, and vanilla together until combined.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Spread 2 cups of the blueberries evenly over the bottom of the prepared baking pan. Pour the oatmeal mixture over the top and spread out evenly. Sprinkle the remaining 1/2 cup of blueberries and 1/4 cup of the pecans over the top.
- Bake for 45 to 50 minutes until the oats are set. Let cool at least 10 minutes before serving.
- Serve blueberry baked oatmeal with extra maple syrup for drizzling over the top and vanilla yogurt.
Nutrition
Adapted from onceuponachef