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Blueberry Baked Oatmeal Recipe
Ash Tyrrell

Blueberry Baked Oatmeal Recipe

I still remember the first cold morning I pulled a dish of warm blueberry baked oatmeal out of the oven, and I knew right away it was going to become a weekly thing in my kitchen. I love that I can mix it up in ten minutes, slide it into the oven, and go about my morning while it bakes into something that smells like a bakery.
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Total Time 55 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 cups old-fashioned rolled oats the base of the whole dish, so skip quick oats since they turn mushy
  • 2/3 cup roughly chopped pecans toast them first for a deeper, nuttier flavor
  • 2 teaspoons ground cinnamon this is what makes the whole kitchen smell incredible while it bakes
  • 1/4 teaspoon ground nutmeg just a little goes a long way here
  • 1 teaspoon baking powder this helps the oatmeal set into neat, sliceable squares
  • 3/4 teaspoon fine sea salt balances the sweetness so the dish doesn't taste flat
  • 1 3/4 cups milk of choice almond, oat, or regular dairy milk all work well
  • 1/3 cup maple syrup or honey this is the only sweetener you need
  • 2 large eggs they bind everything together so it holds its shape
  • 3 tablespoons melted butter or coconut oil divided, for richness in the batter and a finishing drizzle
  • 2 teaspoons vanilla extract adds warmth and rounds out the spices
  • 12 ounces fresh or frozen blueberries divided, use frozen straight from the freezer, no need to thaw
  • 2 teaspoons raw sugar optional, sprinkle on top for a little crunch

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit and grease your 9-inch baking dish so nothing sticks later. While the oven heats, spread the pecans on a rimmed baking sheet and toast them for 4 to 5 minutes until they smell nutty and warm. This one small step makes a noticeable difference in flavor, so I never skip it.
  2. In your medium bowl, combine the oats, toasted pecans, cinnamon, nutmeg, baking powder, and salt. Give it a good whisk so the spices distribute evenly through the oats. This dry mixture is what gives the finished oatmeal its structure and warm, spiced flavor.
  3. In a smaller bowl, whisk together the milk, maple syrup or honey, eggs, half of the melted butter or coconut oil, and the vanilla extract. Whisk until everything looks smooth and fully blended. If your coconut oil firms up from the cold milk, just microwave the bowl in short bursts until it melts again.
  4. Set aside about half a cup of blueberries for topping later, then scatter the rest evenly across the bottom of your greased baking dish. Cover the berries completely with the dry oat mixture so no fruit peeks through yet. There's no need to thaw frozen blueberries first, they bake beautifully straight from the freezer.
  5. Slowly drizzle the wet mixture evenly over the oats, making sure it reaches every corner of the dish. Gently wiggle the pan so the liquid works its way down through the oats instead of pooling on top. Pat down any dry oats that are still peeking out before moving on.
  6. Scatter the reserved blueberries over the top, then sprinkle on the raw sugar if you want a little extra sweetness and crunch. Bake for 42 to 45 minutes, or a bit longer if you used frozen berries, until the top turns a deep golden brown. Let it rest for a few minutes before drizzling the remaining butter over the top.

Notes

  • I always toast my pecans even when I'm in a rush, because raw nuts just don't give the same flavor payoff.
  • I let the dish rest for five minutes after baking, since it firms up and slices much more cleanly that way.
  • When I'm using frozen blueberries, I add a few extra minutes to the bake time so the center doesn't stay soggy.
  • I like swapping in applesauce for part of the butter when I want a lighter version, and blueberry baked oatmeal with applesauce turns out just as moist.
  • I always double the batch and freeze half, since reheated squares taste just as good as the day I baked them.