Wake up to the comforting aroma of warm cinnamon, toasted pecans, and sweet, jammy blueberries all baked into one incredible dish. This baked oatmeal has a wonderfully soft, custardy texture that tastes like a treat but is secretly packed with wholesome, nourishing ingredients. It’s the perfect make-ahead breakfast for busy mornings, ensuring you have a delicious and satisfying meal ready to go all week long.
Prep Time: 10 mins
Total Time: 45 mins
Servings: 9
Ingredients:
- 2 cups old-fashioned rolled oats, (do not use instant or steel-cut)
- ½ cup pecans, roughly chopped, divided
- 1 ½ cups blueberries, fresh or frozen, divided
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp fine sea salt
- 2 cups milk, any kind works (dairy, almond, oat)
- â…“ cup pure maple syrup
- 2 large eggs
- 2 tbsp melted coconut oil or butter
- 1 tsp vanilla extract
Instructions:
- Preheat & Prep: Preheat your oven to 375°F (190°C). Grease an 8×8 inch or 9×9 inch square baking pan.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, half of the chopped pecans, the baking powder, cinnamon, and salt. Stir everything together.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the milk, maple syrup, eggs, melted coconut oil (or butter), and vanilla extract until well combined.
- Combine: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined, being careful not to overmix. Gently fold in 1 cup of the blueberries.
- Assemble and Bake: Pour the oatmeal mixture into your prepared baking pan and spread it into an even layer. Sprinkle the remaining ½ cup of blueberries and the remaining chopped pecans evenly over the top.
- Bake: Bake for 35-40 minutes, or until the center is set and the top is golden brown. The edges should be slightly pulling away from the sides of the pan.
- Cool and Serve: Let the baked oatmeal cool for at least 10 minutes before slicing and serving. It’s delicious on its own or with a dollop of yogurt and an extra drizzle of maple syrup.
Recipe Notes:
- Meal Prep Champion: This recipe is perfect for meal prep. Let it cool completely, slice it into 9 squares, and store it in an airtight container in the refrigerator for up to 5 days. You can enjoy it cold or reheat individual portions in the microwave.
- Ingredient Swaps: Feel free to use walnuts instead of pecans, or other berries like raspberries or chopped strawberries. For extra fiber, you can add 2 tablespoons of chia seeds or ground flaxseed to the dry ingredients.
- Make It Vegan: To make this recipe vegan, use a plant-based milk, substitute the eggs with two “flax eggs” (2 tbsp ground flaxseed mixed with 5 tbsp water), and ensure you’re using maple syrup and coconut oil.
- For a Protein Boost: Serve each square with a generous spoonful of Greek yogurt, or mix a scoop of your favorite unflavored or vanilla protein powder into the wet ingredients before combining.
- Oat Selection is Important: Old-fashioned rolled oats provide the best chewy, custardy texture. Instant oats will become too mushy, and steel-cut oats will not soften enough in this amount of time.
There you have it—a warm, satisfying, and incredibly easy breakfast bake that will make your mornings so much brighter. This Healthy Blueberry Pecan Baked Oatmeal is sure to become a staple in your meal prep routine. We hope you love this simple and delicious way to start your day! Happy baking!
Estimated Nutritional Information (per serving)
Calories:Â 265;Â Protein:Â 9g;Â Fat:Â 12g (Saturated Fat: 4g);Â Carbohydrates:Â 32g;Â Fiber:Â 4g;Â Sugar:Â 16g.
Disclaimer:Â Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
