Who knew a morning dish could be so comforting yet packed with a burst of freshness? This baked blueberry oatmeal is like a warm hug on a chilly morning—a blend of wholesome oats and juicy blueberries that remind me of summer days, even in the heart of winter. It’s the simple things, like a cozy breakfast, that bring the most joy, isn’t it?
Steps
- Preheat your oven to 375°F (190°C) and lightly grease a 9-inch square baking dish. Spread the chopped pecans on a rimmed baking sheet and toast in the oven for 4 to 5 minutes until they become fragrant.
- In a medium bowl, mix the oats, toasted nuts, cinnamon, baking powder, salt, and nutmeg together. Stir well to ensure the spices are evenly distributed.
- In a separate smaller bowl, whisk together your choice of milk, maple syrup or honey, eggs, half of the melted butter or coconut oil, and vanilla extract. If using coconut oil and it solidifies, warm it gently in the microwave until it melts again.
- Reserve about ½ cup of your berries for the topping. Evenly spread the remaining berries on the bottom of the prepared baking dish. Pour the dry oat mixture over the berries, then drizzle the wet ingredients over the oats, ensuring the liquid soaks through.
- Sprinkle the reserved berries on top of the oat mixture. If desired, add a sprinkle of raw sugar for added sweetness and texture.
- Bake the oatmeal for 42 to 45 minutes, or 45 to 50 minutes if using frozen berries, until the top is golden. Allow it to cool slightly, then drizzle the remaining melted butter over the top before serving.
- Serve the baked oatmeal warm or at room temperature, with optional toppings like yogurt, whipped cream, extra syrup, or fresh fruit. Store leftovers in the refrigerator for 4 to 5 days and reheat individual portions as needed.
Ingredients
- ? 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
- 1 ¾ cups milk of choice (such as almond, coconut, oat, or cow’s milk)
- ? cup maple syrup or honey
- 2 large eggs or flax eggs
- 3 tablespoons melted unsalted butter or coconut oil, divided
- 2 teaspoons vanilla extract
- 12 ounces or 1 pint fresh or frozen blueberries (or 2 ½ cups of your chosen fruit, cut into ½” pieces if needed), divided
- 2 teaspoons raw sugar (optional)
- Plain or vanilla yogurt, or whipped cream
- Additional maple syrup or honey for drizzling
- Extra fresh fruit
FAQ
- Can I use other fruits instead of blueberries in this baked oatmeal recipe?
- Absolutely! You can substitute blueberries with any fruit you prefer. Try apples for a fall twist or raspberry-banana for a summer variation. Just ensure that larger fruits are chopped into ½-inch pieces.
- Is it possible to make this baked oatmeal recipe vegan?
- Yes, you can make this recipe vegan by using non-dairy milk, flax eggs instead of regular eggs, and coconut oil in place of butter.
- How should I store the blueberry baked oatmeal, and how long does it last?
- The baked oatmeal should be stored in the refrigerator, covered, and it will keep well for 4 to 5 days. You can reheat individual portions in the microwave if desired.
- Can I prepare this recipe to be gluten-free?
- To make this recipe gluten-free, ensure that you use certified gluten-free oats.
- What are some recommended toppings for serving this baked oatmeal?
- You can enjoy this baked oatmeal as-is or add toppings like plain or vanilla yogurt, whipped cream, a drizzle of additional maple syrup or honey, and fresh fruit for extra flavor.
Tips
- For an extra layer of flavor, toast the nuts before mixing them with the oats. This step enhances their aroma and adds a delightful crunch to the baked oatmeal.
- If you’re using coconut oil and it solidifies upon contact with cold ingredients, gently microwave the mixture in 30-second intervals until the oil is melted and everything is well combined.
- The recipe is highly customizable, so feel free to substitute the blueberries with your favorite fruits or berries, and experiment with different nuts and spices to suit your taste preferences.
- This baked oatmeal can be stored in the refrigerator for 4 to 5 days, making it a convenient breakfast option. Simply reheat individual portions in the microwave for a quick and satisfying meal.
Equipment
- 9-inch Square Baking Dish
- Rimmed Baking Sheet
- Medium Mixing Bowl
- Smaller Mixing Bowl
- Whisk
