How To Make Blueberry Pecan Baked Oatmeal
Make a casserole worthy for breakfast with this baked oatmeal recipe. The juicy berries and crisp pecans help keep this dish wholesome and healthy.
Serves:
Ingredients
- 2cupsold fashioned rolled oats,not instant
- ⅔cupdark brown sugar,packed
- 1cuppecans,chopped, divided
- 1tspbaking powder
- 2tspground cinnamon
- ¼tspground nutmeg
- ½tspsalt
- 2largeeggs
- 1⅔cupsmilk
- 1tspvanilla extract
- 3tbspunsalted butter,melted, plus more for greasing the dish
- 2½cupsblueberries,divided
- greek yogurt,lightly sweetened, for serving, optional
Instructions
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Preheat the oven to 350 degrees F and set an oven rack in the middle position. Grease an 8-inch or 2-quart baking dish with butter.
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In a medium bowl, combine the oats, brown sugar, ¼ cup of the nuts, baking powder, cinnamon, nutmeg, and salt. Mix well.
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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.
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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 nuts and ½ cup blueberries on top.
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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.
Nutrition
- Calories: 322.83kcal
- Fat: 17.63g
- Saturated Fat: 5.09g
- Trans Fat: 0.18g
- Monounsaturated Fat: 7.46g
- Polyunsaturated Fat: 3.70g
- Carbohydrates: 37.20g
- Fiber: 4.54g
- Sugar: 19.80g
- Protein: 7.48g
- Cholesterol: 63.03mg
- Sodium: 235.49mg
- Calcium: 145.72mg
- Potassium: 263.53mg
- Iron: 1.81mg
- Vitamin A: 81.67µg
- Vitamin C: 4.65mg
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