The BEST Baked Blueberry Oatmeal – loaded with brown sugar, blueberries, and crunchy pecans. A delicious, hearty breakfast that’s perfect for special occasions or busy weekday mornings!

Let me start by saying I’m definitely NOT the type of person to order oatmeal at a restaurant. But there’s one time I did… and it was so delicious I’ve thought about it ever since.

Because there’s something about oatmeal that’s always comforting… and when you turn it into a deliciously loaded, baked breakfast casserole, it’s even better!

Which is exactly why I had to share it here with you. The most amazing Blueberry Baked Oatmeal… loaded with juicy blueberries, crunchy pecans, and a healthy dose of brown sugar. It’s equally delicious straight out of the oven or served with any of your favorite toppings. My personal favorites? Brown sugar, maple syrup, and toasted coconut!

Best of all, it’s easy to make in advance and reheat on busy mornings. And if your kids are anything like mine… they’ll beg you to make it again!

what you’ll love about this baked oatmeal recipe

Easy to make: This recipe is super easy to make with less than 10 ingredients. Just mix, simmer, and bake… and you have a delicious breakfast for the whole week.

Gluten free: It’s 100% gluten free… no adjustments required!

Hearty & healthy: Baked oatmeal is a hearty breakfast that will keep you satisfied all morning long. Between the fiber in the oats, which keeps you feeling full longer, and the protein in the eggs and milk, it’s the perfect way to start the day!

what you’ll need for this recipe

Oats – This recipe starts with 3 cups of old fashioned rolled oats. I wouldn’t suggest using quick cooking oats due to the longer cooking/baking time of this recipe. You could, however, substitute steel cut oats if you prefer.

Milk – I used 6 cups of 2% milk as the liquid in this recipe. Although it might seem like a lot, it thickens up well and results in a very creamy, moist baked oatmeal. Feel free to substitute 1%, whole milk, or any percentage you prefer. You can also use your favorite non-dairy milk as a substitute.

Brown sugar – 1 1/2 cups of packed brown sugar gives this oatmeal the perfect amount of sweetness. I used light brown sugar, but you can substitute dark if you’d like. You could also use granulated sugar in a pinch. For less sweetness, reduce the sugar to 1 cup.

Salt – 1 teaspoon of salt helps bring out all the other flavors in this oatmeal. For a lower sodium recipe, you can omit the salt. Just note, the flavor will be slightly affected.

Eggs – I added 3 large eggs to bind the oatmeal together and create a delicious texture. Eggs also add protein to this recipe, which is always a bonus!

Blueberries – I added 2 cups of blueberries for flavor, texture, and extra nutritional value. I decided to use frozen blueberries, but fresh would also work well!

Pecans – I also added 1/2 cup of chopped pecans for additional flavor and texture. Feel free to omit the nuts or substitute walnuts or almonds.

Garnishes – Additional garnishes might include milk, brown sugar, powdered sugar, syrup, sliced bananas, or any type of fruit.

how to make blueberry baked oatmeal

Combine the main ingredients. In a large saucepan, combine the oats, milk, brown sugar, salt & eggs. Mix well and simmer over medium heat, stirring regularly until thickened, 15-20 min.

Add the blueberries and pecans. Stir in the blueberries and chopped pecans and stir to evenly distibute.

Bake. Pour the oatmeal into a greased 9×13 inch pan. Spread evenly and bake at 350° for 30 minutes or until the oatmeal is set.

Garnish and serve. Portion oatmeal into individual bowls and garnish as desired. Baked oatmeal is delicious warm OR at room temperature!

Recipe Variations

Use steel cut oats in place of old fashioned oats
Substitute almond milk, soy milk, or any type of milk you prefer
Add chopped walnuts or almonds OR omit the nuts altogether
Add strawberries, raspberries, or blackberries in place of blueberries
Adjust the sweetness level according to taste
For extra protein, stir in a scoop of protein powder along with the blueberries
Add raisins or dried cranberries
Top with toasted coconut

Storing & Reheating Tips

Baked Oatmeal is a great breakfast option that’s easy to make in advance and reheat throughout the week. To store, cover the pan tightly with saran wrap or aluminum foil OR transfer the oatmeal to an airtight container and keep it in the refrigerator for up to 5 days. To reheat, cut a portion and place it on a microwave-safe plate. Microwave on high for 1 minutes, then garnish as desired. Baked oatmeal can also be reheated in the oven or toaster oven at 350° for 10-20 minutes (depending on how much you’re reheating) or until warmed all the way through.

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