Baked Blueberry Oatmeal
A comforting baked oatmeal featuring rolled oats, juicy blueberries, crunchy pecans, and nutrient-rich flaxseed baked to golden perfection. This breakfast favorite is easy to prepare, customizable, and perfect for meal prepping to enjoy healthy mornings all week.
Equipment
- 1 Rectangular Ceramic Baking Dish (9×13 inches)
- 1 Mixing Bowl Set
- 1 Whisk
- Measuring cups and spoons
Ingredients
- 2 cups rolled oats old-fashioned
- ½ cup pecans roughly chopped
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 cups almond milk or any milk of choice
- ¼ cup pure maple syrup
- 2 tablespoons ground flaxseed
- 2 tablespoons coconut oil melted
- 2 teaspoons vanilla extract
- 1½ cups fresh or frozen blueberries
Instructions
- Prepare Oven and Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch ceramic baking dish or use a non-stick spray to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, mix together the rolled oats, chopped pecans, cinnamon, baking powder, and salt. Stir well to distribute all the spices and leavening evenly through the oats.
- Mix Wet Ingredients: In a separate bowl, whisk the almond milk, maple syrup, ground flaxseed, melted coconut oil, and vanilla extract until fully blended and smooth.
- Bring Wet and Dry Together: Pour the wet mixture over the dry oat blend. Stir gently until the oats are completely moistened. Then fold in the blueberries carefully to avoid breaking them, ensuring they are evenly spread.
- Bake Until Set: Transfer the combined mixture into the prepared baking dish, pressing down lightly to submerge the oats into the liquid. Bake uncovered in the preheated oven for 35 to 40 minutes, or until the top is golden brown and the oatmeal is firm to the touch.
- Cool and Serve: Remove the dish from the oven and let it rest for about 5 minutes to cool slightly and set further. Serve warm, optionally topped with yogurt or an extra drizzle of maple syrup.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. This makes it perfect for preparing a week's worth of breakfasts in advance. Reheat individual portions in the microwave for 30-45 seconds before serving.
- Substitutions: Feel free to swap the pecans for walnuts or almonds, and adjust the fruit based on what you have—raspberries or chopped apples work great too. For a dairy-free option, any plant-based milk will do.
- Gluten-Free Option: Use certified gluten-free oats to keep this recipe safe for gluten sensitivities.
- Sweetener Alternatives: If you prefer a sugar-free version, omit the maple syrup and add mashed ripe banana or unsweetened applesauce for natural sweetness.
- Serving Suggestions: This baked oatmeal pairs wonderfully with plain or flavored yogurt, a sprinkle of additional nuts, or fresh fruit on top for extra texture and flavor.
