This Blueberry Pecan Baked Oatmeal comes together with only a few stirs and less than an hour of time but feels like a special and indulgent breakfast.
Make a batch in the Ello 8x8 Baking Dish on Sunday so that you can cut slices and enjoy it through the week. Serve hot or cold either way it will be delicious!
Prep Time: 10 minutes
Cook Time: 50 minutes
Ready In: 60 minutes
Serves: 6-8
Ingredients
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2 cups old-fashioned rolled oats
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1 cup chopped pecans, toasted, divided
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2 teaspoons ground cinnamon
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1 teaspoon baking powder
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1/2 teaspoon kosher salt
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1 3/4 cups milk
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1/3 cup maple syrup, plus more for serving
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2 large eggs
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3 tablespoons unsalted butter, melted, plus more for coating dish
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1 teaspoon pure vanilla extract
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2 1/2 cups fresh blueberries, divided
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Greek yogurt or milk, for serving
Method
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Preheat oven to 350°F and lightly coat 8”x8” baking dish with butter. Combine oats, half of the pecans, cinnamon, baking powder and salt in a large bowl.
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In a medium bowl, whisk together milk, maple syrup, and eggs until combined. Whisk in melted butter until combined. Pour milk mixture into oat mixture and mix until just combined.
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Scatter half of the blueberries over the bottom of the baking dish and top with oat mixture. Scatter remaining blueberries and pecans over the top of the oat mixture. Bake 45 to 55 minutes, until top is golden and oatmeal is set. Let cool 5 minutes before serving warm with yogurt or milk and a drizzle of maple syrup, if desired.
Bon Appetit!