Blueberry Pecan Baked Oatmeal

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Hey my friends, I’d like you to meet my newest breakfast love – blueberry pecan baked oatmeal. It’s made with a mouthwatering combination of juicy blueberries, crunchy pecans, and warm spices that will make you want to literally hop out of bed in the morning.

This recipe is not only delicious to eat, but it’s also extremely versatile and simple to make. So, grab your apron (I know you’ve got one) and let’s do this.

A pan of baked oatmeal with a spoon laying on top.

The Ingredients For Blueberry Pecan Baked Oatmeal

  • 2 1/2 cups rolled oats (opt for certified gluten-free oats if you’re avoiding gluten)
  • 1 1/2 teaspoons chia seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup brown sugar
  • 1 ripe banana, mashed (for that extra natural sweetness and subtle banana flavor)
  • 2 eggs
  • 1 1/2 cup milk (whether you prefer dairy or non-dairy, it’s all works)
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 2 teaspoons vanilla extract
  • 1/3 cup chopped pecans (plus more for topping)
  • 1 1/2 cup blueberries (fresh or frozen, no need to thaw if using frozen)
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Now, Let’s Get Cooking

  1. Preheat & Prepare: Start by preheating your oven to 375 degrees Fahrenheit and melt the butter in the microwave (set aside to cool). Then, lightly grease a 9 x 9 baking dish to ensure the oatmeal doesn’t stick (because it surely will).
Ingredients portioned out in glass bowls to make baked oatmeal.
All of the ingredients in the glass bowl before stirring.
  1. Mix: In a large bowl, combine all of the ingredients listed above. Mix until the ingredients are even and well incorporated. Don’t be shy – you’ve really got to get in there and give it an aggressive stir. *I photographed this in steps for the visual, but you can just add it all to the bowl at once.
The ingredients mixed up with a spoon sitting in the bowl.
Blueberries on top of the mixed oatmeal.
  1. Bake: Once your oat mixture is ready, pour it into the prepared baking dish and smooth out the top. If you’re feeling fancy (which I hope you are!), press a few extra blueberries and pecans into the top. Then pop it into the oven and bake it for about 30 minutes or until the center is set and the top is a light golden brown.
Pecans added to the blueberry oatmeal in a glass bowl.
The oat mixture after being poured into a square baking dish.
  1. Rest: Let the baked oatmeal sit for about 10 minutes to cool slightly and set up before serving.
  2. Serve: Using a sharp knife or a large spoon slice or scoop the oatmeal into 9 equal servings. Then top it with a dollop of whipped cream, a spoonful of Greek yogurt, and/or or a generous drizzle of maple syrup or honey, and devour!
  • Be sure to check out the full ingredient list and recipe instructions below.
A small plate of baked blueberry oatmeal with a bite on a fork.

What you’ll love about this recipe

  • Quick and Easy Preparation: With simple steps and minimal prep time, this oatmeal comes together effortlessly, making it ideal for whipping up a wholesome breakfast even on the busiest of days.
  • Nutritious Ingredients: Packed with wholesome oats, antioxidant-rich blueberries, and protein-packed eggs and pecans, this oatmeal offers a balanced start to your day.
  • Easily Customizable: From swapping out ingredients to adjusting the spices, this recipe is endlessly adaptable.
  • Convenient Meal Prep: Prepare a batch ahead of time for a week’s worth of hassle-free breakfasts, perfect for busy mornings or as a satisfying snack during the day.
A scoop of baked oatmeal on a small white plate with a fork.

Substitutions and Variations

One of the things I love most about this recipe is its adaptability. And here are a few simple ways you can switch things up.

  • Nut-Free: If you have a nut allergy or simply prefer to go without nuts, feel free to omit the pecans or substitute them with seeds like pumpkin or sunflower seeds for a similar crunch.
  • Swap Nuts: If pecans aren’t your jam, experiment with different nuts such as almonds (I think sliced almonds would really make it next level), walnuts, or even hazelnuts.
  • Swap Fruits: You can easily switch the blueberries out for other fruits like raspberries, strawberries, or even diced apples, peaches or pears for a seasonal twist. Really, anything goes.
  • Spice it Up: Don’t be afraid to play around with the spices too. Add a pinch of ginger or cardamom for some extra warmth and flavor.


If you’re only feeding a couple of people, you can make a small-batch of this baked oatmeal. Just halve the recipe and bake it in a loaf pan instead. It makes 3-4 servings when prepared this way.

A small white plate with baked blueberry oatmeal on it and a fork with a bite on it.

Tips for Storing & Meal Prepping Baked Oatmeal

Now, let’s talk about how to make the most of your blueberry pecan baked oatmeal.

  • Storage: If you somehow manage to have leftovers (which is rare in my household), don’t worry. Simply store the baked oatmeal in an airtight container in the refrigerator. It should stay fresh for 3-5 days. Just reheat individual portions in the microwave or oven when you’re ready to enjoy it again.
  • Meal Prepping: Want to make your mornings a breeze? Whip up a batch of this baked oatmeal on a Sunday afternoon and portion it out for the week ahead. Store the individual servings in individual containers or wrap them up in foil for a grab-and-go breakfast. Easy peasy.
A small plate of baked blueberry oatmeal with a bite on a fork.

This blueberry pecan baked oatmeal is a warm and comforting breakfast that’s as nutritious as it is delicious. With its quick prep, minimal dishes, and super cozy flavors, it’s sure to brighten your day and fuel you up for whatever comes your way. There’s really no better way get the day going, if you ask me. Happy baking, my friends.

Baked blueberry pecan oatmeal in a casserole dish with a small plate next to it.

Blueberry Pecan Baked Oatmeal

By: Kristine Underwood
This blueberry pecan baked oatmeal is made with the mouthwatering combination of juicy blueberries, crunchy pecans, and warm spices that will make you want to hop out of bed in the morning. It's delicious to eat, but also incredibly versatile and easy to make.
5 from 6 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast & Brunch
Cuisine American
Servings 9 servings
Calories 271 kcal


  • 2 1/2 cups rolled oats (for gluten-free, use certified GF oats)
  • 1 1/2 tsp chia seeds
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup brown sugar (light or dark)
  • 1 ripe banana (mashed)
  • 2 eggs
  • 1 1/2 cup milk (any kind or dairy-free)
  • 1/4 cup unsalted butter (melted and slightly cooled)
  • 2 tsp vanilla extract
  • 1/3 cup chopped pecans (more for topping)
  • 1 1/2` cup blueberries (fresh or frozen, do not thaw if frozen)


  • Preheat oven to 375 degrees Fahrenheit, melt the butter in the microwave and set it aside to cool. Then, lightly grease a 9 x 9 baking dish.
  • In a large bowl, combine all ingredients and mix well.
    2 1/2 cups rolled oats, 1 1/2 tsp chia seeds, 1 tsp baking powder, 1/2 tsp sea salt, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/2 cup brown sugar, 1 ripe banana, 2 eggs, 1 1/2 cup milk, 1/4 cup unsalted butter, 2 tsp vanilla extract, 1/3 cup chopped pecans, 1 1/2` cup blueberries
  • Pour oat mixture into the prepared baking dish. Top with a few extra blueberries and chopped pecans if desired.
  • Bake for 30-35 minutes or until the center is set.
  • Let baked oatmeal sit for 10 minutes before slicing and serving.
  • Top with whipped cream, Greek yogurt, or a drizzle of maple syrup and enjoy!
  • Store baked oatmeal in an airtight container in the refrigerator for 3-5 days.


Serving: 1 sliceCalories: 271kcalCarbohydrates: 37gProtein: 6gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 53mgSodium: 215mgPotassium: 256mgFiber: 4gSugar: 18gVitamin A: 276IUVitamin C: 4mgCalcium: 114mgIron: 2mg
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Recipe Rating


  1. This oatmeal is yummy! Took your advice and made a half recipe, since it’s just me. It made 3 good size servings. Thanks for the tip!5 stars

    1. Hi Barb! Thanks so much for the feedback – I’ll add this to the post for others. I’m thrilled you enjoyed the oatmeal too! 🙂

  2. This oatmeal is absolutely delicious!!! Really enjoyed it – thanks for the recipe!5 stars

    1. Hey Sonia! Thank you so very much! I’m glad you enjoyed the oatmeal!

  3. This is one of my favorite combos ever!! This recipe is so super easy and it came out perfect. Thank you so much for sharing this. 🙂5 stars

    1. Oh my gosh Cathleen, mine too. It’s just SO good! Glad you found the recipe to be easy and that the oatmeal was a hit! Thank you so much for the 5 stars, I really appreciate it!

  4. I made this oatmeal for breakfast this morning and it was delicious! Perfectly sweet and super filling!5 stars

    1. Oh yay! This makes me so happy to hear, Tayler! I appreciate the review!

  5. This was absolutely delightful! Loved the flavor and the blueberries added a nice freshness. Definitely will be making again!5 stars

    1. I’m so glad to hear it Justine! It’s a regular over here too – so good, and SO easy!