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Blueberry Walnut Baked Oatmeal

Start your day with this comforting Blueberry Walnut Baked Oatmeal. It's a satisfying, wholesome breakfast casserole packed with flavor, perfect for busy mornings or weekend brunches.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Breakfast
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup pecans roughly chopped, for toasting
  • 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
  • 1 ¾ cups milk of choice almond milk, coconut milk, oat milk or cow’s milk
  • ⅓ cup maple syrup or honey
  • 2 large large eggs or flax eggs
  • 3 tablespoons unsalted butter or coconut oil melted, divided
  • 2 teaspoons vanilla extract
  • 12 ounces blueberries fresh or frozen, divided
  • 2 teaspoons raw sugar optional
  • plain/vanilla yogurt or whipped cream for serving
  • additional maple syrup or honey for drizzling
  • additional fresh fruit for serving

Equipment

  • 9-inch square baking dish
  • Rimmed baking sheet
  • Medium bowl
  • smaller bowl

Method
 

Step 1: Prep & Toast Nuts
  1. Preheat oven to 375°F (190°C). Grease a 9-inch square baking dish. Spread the chopped pecans on a rimmed baking sheet and toast for 4-5 minutes until fragrant. This step is key for deeper flavor.
Step 2: Combine Dry Ingredients
  1. In a medium bowl, whisk together the toasted pecans, old-fashioned oats, cinnamon, baking powder, sea salt, and nutmeg.
Step 3: Mix Wet Ingredients
  1. In a separate smaller bowl, whisk together the milk, maple syrup (or honey), eggs (or flax eggs), 1.5 tablespoons of the melted butter/coconut oil, and vanilla extract until well combined. If using coconut oil and it solidifies, briefly warm the mixture in 30-second increments until melted.
Step 4: Assemble the Casserole
  1. Reserve about ½ cup of the blueberries for topping. Spread the remaining blueberries evenly in the bottom of the prepared baking dish. Pour the dry oat mixture over the blueberries. Drizzle the wet ingredient mixture over the oats. Gently wiggle the baking dish to help the liquid seep through the oats.
Step 5: Top & Bake
  1. Scatter the reserved ½ cup of blueberries over the top. Sprinkle with raw sugar, if using, for extra crunch and sweetness.
Step 6: Bake to Perfection
  1. Bake for 42-45 minutes (or 45-50 minutes if using frozen blueberries) until the top is golden brown and the center is set. Let it cool slightly for a few minutes.
Step 7: Finish & Serve
  1. Drizzle the remaining 1.5 tablespoons of melted butter or coconut oil over the top before serving. Enjoy warm, at room temperature, or chilled.

Notes

This Blueberry Walnut Baked Oatmeal is a versatile and delicious breakfast option. For best results, use old-fashioned oats and toast your nuts for enhanced flavor. You can easily make this recipe vegan by using flax eggs and plant-based milk. Store leftovers in an airtight container in the refrigerator for up to 4-5 days and reheat as needed.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.