There is something incredibly comforting about pulling a warm dish of Blueberry Baked Oatmeal out of the oven on a quiet morning. I crave the way the berries burst to create pockets of jammy sweetness against the nutty, soft oats.

This recipe has become my secret weapon for busy weeks because it tastes even better when reheated the next day. You get all the cozy vibes of a slow weekend breakfast without having to cook every single morning.

What Makes This Blueberry Baked Oatmeal a Keeper

Most oatmeal recipes turn mushy after a few hours, but this baked version maintains a wonderful cake-like texture that is satisfyingly chewy. I love how the toasted pecans add a crunchy contrast that makes every bite of Blueberry Baked Oatmeal interesting.

You can easily customize this dish by swapping the fruit or nuts, depending on what you have in your pantry. It is naturally sweetened with maple syrup, making it a wholesome choice that feels like a special treat.

Cleaning up is a breeze since everything comes together in just two bowls before going straight into the baking dish. My family asks for this constantly because it feels like eating dessert for breakfast while still being nutritious.

If you enjoyed this cozy morning treat, I highly recommend trying my Zesty Basque Cheesecake Recipe for a rich dessert option. You might also love the nostalgic flavors in the Hearty Oatmeal Cream Pies Recipe for a fun baking project.

Gathering Your Blueberry Baked Oatmeal Ingredients

Here is everything you need to grab from the pantry to get started:

Blueberries: Fresh or frozen berries work equally well here to provide bursts of tart juice.
Old-Fashioned Rolled Oats: These provide the essential structure and chewiness so avoid using quick oats.
Milk: You can use almond milk, oat milk, or regular dairy milk for the liquid base.
Maple Syrup: This adds a warm, natural sweetness that complements the oats perfectly.
Eggs: These act as the binder to hold the bake together and give it a slight lift.
Unsalted Butter: Melted butter adds richness and helps crisp up the top edges.
Pecans: Toasting these nuts beforehand adds an incredible depth of flavor and crunch.
Cinnamon: A generous amount of ground cinnamon brings that classic cozy breakfast aroma.
Vanilla Extract: A splash of vanilla rounds out the flavors and sweetens the scent.
Baking Powder: This ensures the oatmeal is not too dense or heavy.
Salt: A pinch helps balance the sweetness and brings out the nutty flavors.
Nutmeg: A small amount of ground nutmeg adds a subtle spice note.

My Method for Perfect Blueberry Baked Oatmeal

Let’s get baking so you can enjoy this warm breakfast:

Start by preheating your oven to 375 degrees Fahrenheit and lightly greasing a 9-inch square baking dish with butter or cooking spray. While the oven heats up, spread your pecans on a baking sheet and toast them for about 4 to 5 minutes until they are fragrant, watching closely to ensure they do not burn.
Grab a medium mixing bowl to combine your dry ingredients including the oats, toasted pecans, cinnamon, baking powder, salt, and nutmeg. Stir everything together thoroughly so the spices are evenly distributed throughout the oats and you do not get any clumps.
In a separate smaller bowl, whisk together the milk, maple syrup, eggs, half of the melted butter, and vanilla extract until completely smooth. If you are using coconut oil as a substitute, make sure your milk is at room temperature so the oil does not solidify upon contact.
Arrange about two-thirds of the berries evenly across the bottom of your prepared baking dish. Cover the fruit with the dry oat mixture, then slowly drizzle the wet milk mixture over the oats, wiggling the pan gently to help the liquid seep down to the bottom.
Gently pat the top of the oats with a spoon to ensure they are moistened by the milk mixture. Scatter the remaining blueberries over the top for a beautiful presentation and, if you like, sprinkle a little raw sugar for extra crunch.
Bake the Blueberry Baked Oatmeal for 40 to 45 minutes until the top is golden brown and the center feels set. Remove it from the oven and drizzle the remaining melted butter over the top, then let it cool for a few minutes before slicing and serving.

My Best Tips for Perfect Blueberry Baked Oatmeal

If you want to make this Blueberry Baked Oatmeal ahead of time, you can assemble the dry and wet ingredients in separate bowls the night before. This saves precious time in the morning when you are rushing to get a hot breakfast on the table.

Be careful not to overbake the oatmeal or it might become dry instead of moist and tender. I always check it a few minutes early to ensure the Blueberry Baked Oatmeal stays soft in the center.

Feel free to swap the blueberries for other fruits like chopped apples, peaches, or strawberries depending on the season. This recipe is incredibly versatile and works with almost any fresh or frozen fruit you have on hand.

Best Ways to Enjoy Blueberry Baked Oatmeal

I love serving this warm with a generous splash of cold milk or a dollop of creamy Greek yogurt. The cool creaminess balances the warm Blueberry Baked Oatmeal perfectly.

You can also drizzle extra maple syrup or honey on top for a sweeter finish. It pairs wonderfully with a hot cup of coffee for a slow and relaxing morning meal.

I love sharing my favorite breakfast finds, so be sure to follow me on Pinterest.

Blueberry Baked Oatmeal

Author: Joanna Wearstler
Total Time: 57 min
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A wholesome and hearty baked oatmeal recipe packed with fresh blueberries and toasted pecans. Perfectly sweetened with maple syrup for a cozy breakfast.

Ingredients

Scale

2 cups old-fashioned rolled oats
1 3/4 cups milk of choice
1/3 cup maple syrup or honey
2 large eggs
3 tablespoons unsalted butter, melted and divided
2 teaspoons vanilla extract
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3/4 teaspoon sea salt
2/3 cup chopped pecans
1 pint blueberries (fresh or frozen)

Instructions

Preheat your oven to 375 degrees Fahrenheit and grease a 9-inch square baking dish. Toast the pecans on a baking sheet for 4-5 minutes until fragrant.
In a medium bowl, mix together the oats, toasted pecans, cinnamon, baking powder, salt, and nutmeg.
In a separate bowl, whisk the milk, maple syrup, eggs, half of the melted butter, and vanilla extract until blended.
Place two-thirds of the blueberries in the baking dish, cover with the oat mixture, and then pour the wet ingredients over the top. Wiggle the dish to distribute the liquid.
Top with the remaining blueberries and bake for 40 to 45 minutes until golden brown.
Drizzle the remaining melted butter over the baked oatmeal and let it cool slightly before serving.

Notes

Store leftovers in the refrigerator for up to 4 days.

Prep Time: 12 min
Cooling Time: 5 min
Cook Time: 45 min
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 18g
Sodium: 280mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 5g
Protein: 9g
Cholesterol: 65mg

Keywords: blueberry baked oatmeal, healthy breakfast, baked oats, meal prep breakfast, easy oatmeal recipe

Hearty Blueberry Baked Oatmeal Recipe