Blueberry Pecan Baked Oatmeal Recipe

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Rebekka Lenzen Modified: March 22, 2022
Blueberry Pecan Baked Oatmeal Recipe

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.

Preparation: 10 minutes
Cooking: 55 minutes
Cool Time: 5 minutes
Total: 1 hour 10 minutes

Serves:

Ingredients

  • 2cupsold fashioned rolled oats,not instant
  • cupdark 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
  • cupsblueberries,divided
  • greek yogurt,lightly sweetened, for serving, optional

Instructions

  1. 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.

  2. In a medium bowl, combine the oats, brown sugar, ¼ cup of the nuts, baking powder, cinnamon, nutmeg, and salt. Mix well.

  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.

  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 nuts and ½ cup blueberries on top.

  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.

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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