Blueberry Baked Oatmeal
Total Time
45 to 55 minutes
Rating
4.76 out of 5 stars
(76)
Ingredients
6-8 servings
- 2 cups old-fashioned rolled oats (not instant)
- ⅔ cup packed dark brown sugar
- 1 cup chopped pecans, divided
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs
- 1⅔ cups milk
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted, plus more for greasing the dish
- 2½ cups blueberries, divided
- Lightly sweetened Greek yogurt, for serving (optional)
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 350°F and set an oven rack in the middle position. Grease an 8-inch or 2-quart baking dish with butter.
Step 2
In a medium bowl, combine the oats, brown sugar, ¼ cup of the nuts, baking powder, cinnamon, nutmeg, and salt. Mix well.
Step 3
In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined. Add the milk mixture to the oat mixture, along with the melted butter.
Step 4
Scatter 2 cups of the blueberries evenly over the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle the remaining ¾ cup nuts and ½ cup blueberries on top.
Step 5
Bake for 45 to 55 minutes, until the pecans on top are a rich brown color and the oats are set. Let cool for at least 5 minutes, then serve warm or at room temperature with Greek yogurt, if desired.
Step 6
Freezer-Friendly Instructions: This dish can be frozen after baking, tightly covered, for up to 3 months. When you’re ready to serve it, defrost in the refrigerator for 24 hours then reheat it, covered with foil, in a 325°F oven until hot.
Step 7
Save recipe for the next time?
Chef's notes
If you can’t get fresh blueberries, frozen blueberries would also work nicely; no need to defrost them first.
Leftovers can be cut into squares, individually wrapped, and frozen. Then, for quick yet satisfying breakfasts, just pull a piece out of the freezer and microwave it until heated through.
