Blueberry Baked Oatmeal
This Blueberry Baked Oatmeal recipe is naturally sweetened and features wholesome oats, nuts, and fresh blueberries, perfect for meal prep.
Equipment
- 9 inch square baking dish
- rimmed baking sheet
- mixing bowl
- Whisk
Ingredients
Nuts and Oats
- ⅔ 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
Wet Ingredients
- 1 ¾ cups milk of choice almond milk, coconut milk, or cow’s milk
- ⅓ cup maple syrup or honey
- 2 large eggs or flax eggs
- 3 tablespoons melted unsalted butter or coconut oil divided
- 2 teaspoons vanilla extract
Berries
- 12 ounces fresh or frozen blueberries or 2 ½ cups of your preferred berry/fruit, chopped into ½” pieces if necessary
- 2 teaspoons raw sugar optional
Optional Toppings
- plain/vanilla yogurt for serving
- whipped cream for serving
- additional maple syrup or honey for drizzling
- additional fresh fruit for serving
Instructions
Baking Instructions
- Preheat the oven to 375 degrees. Grease a 9-inch square baking dish. Pour the nuts onto a rimmed baking sheet and toast for 4 to 5 minutes, until fragrant.
- In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt, and nutmeg. Whisk to combine.
- In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the butter or coconut oil, and vanilla. Whisk until blended.
- Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish. Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats.
- Scatter the remaining berries across the top. Sprinkle some raw sugar on top if desired.
- Bake for 42 to 45 minutes (if using frozen berries, 45 to 50 minutes), until the top is nice and golden. Remove from the oven and let cool for a few minutes, then drizzle the remaining melted butter on top before serving.
- Serve as-is or with toppings of your choice. This oatmeal keeps well in the refrigerator for 4 to 5 days. Reheat individual portions in the microwave if desired before serving.
Notes
Recipe inspired by Super Natural Every Day by Heidi Swanson. Make it gluten free using certified gluten-free oats. To make it vegan, use non-dairy milk, flax eggs, and coconut oil. For nut-free, skip the nuts or use pepitas instead.
Nutrition
Serving: 1pieceCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 250mgFiber: 4gSugar: 10gVitamin A: 200IUVitamin C: 3mgCalcium: 150mgIron: 1.5mg
Tried this recipe?Let us know how it was!