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Easy Blueberry Baked Oatmeal Recipe

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This Easy Blueberry Baked Oatmeal recipe combines wholesome oats, fresh blueberries, toasted pecans, and warming spices for a naturally sweetened, hearty breakfast. Perfect for batch cooking, it yields 6 to 8 servings of comforting baked oatmeal that can be enjoyed warm, at room temperature, or chilled throughout the week.

Ingredients

Nuts and Dry Ingredients

  • ⅔ cup roughly chopped pecans
  • 2 cups old-fashioned oats
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ¾ teaspoon fine-grain sea salt (or ½ teaspoon regular table salt)
  • ¼ teaspoon ground nutmeg

Wet Ingredients

  • 1 ¾ cups milk of choice (almond, coconut, oat, or cow’s milk)
  • ⅓ cup maple syrup or honey
  • 2 large eggs or flax eggs
  • 3 tablespoons melted unsalted butter or coconut oil, divided
  • 2 teaspoons vanilla extract

Fruit

  • 12 ounces or 1 pint fresh or frozen blueberries (or 2 ½ cups fruit of choice, chopped if needed), divided

Optional

  • 2 teaspoons raw sugar (for sprinkling on top)
  • Optional toppings: plain or vanilla yogurt, whipped cream, additional maple syrup or honey, extra fresh fruit

Instructions

  1. Preheat and Toast Nuts: Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish. Spread the pecans on a rimmed baking sheet and toast them in the oven for 4 to 5 minutes until fragrant, then set aside.
  2. Combine Dry Ingredients: In a medium mixing bowl, whisk together the oats, toasted pecans, ground cinnamon, baking powder, salt, and nutmeg until evenly mixed.
  3. Mix Wet Ingredients: In a separate smaller bowl, whisk the milk, maple syrup or honey, eggs, half of the melted butter or coconut oil, and vanilla extract until well combined. If coconut oil solidifies due to cold ingredients, warm briefly in 30-second intervals to remelt.
  4. Layer Berries and Oats: Reserve about ½ cup of berries for topping. Spread the remaining berries evenly across the bottom of the prepared baking dish (no need to thaw if frozen). Then pour the dry oat mixture over the berries, covering them completely.
  5. Add Wet Mixture: Drizzle the wet ingredient mixture evenly over the oat layer. Gently wiggle the baking dish side to side to help the liquid seep down through the oats. Lightly pat down any dry oats on top to evenly distribute moisture.
  6. Top and Sprinkle: Scatter the reserved berries across the top of the oats. Sprinkle with raw sugar if desired for added sweetness and crunch.
  7. Bake: Bake in the preheated oven for 42 to 45 minutes if using fresh berries, or 45 to 50 minutes if using frozen, until the top is golden and set.
  8. Cool and Finish: Remove baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter or coconut oil over the top before serving.
  9. Serve and Store: Serve warm as-is or with your favorite toppings such as yogurt, whipped cream, honey, or extra fruit. Leftovers keep well, refrigerated and covered, for 4 to 5 days and can be reheated in the microwave.

Notes

  • Use any milk you prefer: almond, oat, coconut, or cow’s milk all work well.
  • Flax eggs can substitute regular eggs for a vegan version.
  • Do not thaw frozen berries before baking to avoid sogginess; just adjust baking time slightly.
  • Optionally sprinkle raw sugar on top before baking for a crunchy sweet crust.
  • Store leftover oatmeal covered in the refrigerator for up to 5 days and reheat before serving if desired.
  • Optional toppings like yogurt, whipped cream, or maple syrup enhance flavor and texture.

Find it online: https://cookedbysarah.com/easy-blueberry-baked-oatmeal-recipe/