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.

Ingredient Notes

• Rolled oats give the baked oatmeal structure while still staying soft and tender. They absorb the liquid as it bakes, creating that scoopable, almost cake-like texture.
• Chia seeds help bind everything together and add a little extra texture. They also help the oatmeal set up nicely as it bakes.
• Brown sugar adds warmth and moisture, along with a subtle caramel-like sweetness that pairs really well with the cinnamon and fruit.
• The banana adds natural sweetness and extra moisture, helping keep the oatmeal soft without needing more sugar.
• Eggs hold everything together and give the baked oatmeal structure so it slices cleanly instead of falling apart.
• Milk hydrates the oats and creates a creamy texture. So you can use whatever you prefer—it works either way.
• Blueberries add bursts of juicy sweetness throughout. Frozen work just as well—just toss them in straight from the freezer.

Step-By-Step Instructions

1. 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).
2. 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.
3. 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.
4. Let the baked oatmeal sit for about 10 minutes to cool slightly and set up before serving.
5. 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!

Recipe Tips & Notes

• Let the mixture sit for 5–10 minutes before baking so the oats can start absorbing the liquid—this helps everything bake more evenly.
• Mash the banana well. A smooth mash blends better into the batter and keeps the texture consistent throughout.
• Evenly distribute the mix-ins. Stir the blueberries and pecans in gently so you get a little in every bite (save a few for the top for a prettier finish).
• Watch the center, it should be set but still soft in the middle—don’t overbake or it can dry out.
• Let it cool slightly before serving. It will firm up as it sits, making it easier to slice and serve.
• Adjust sweetness if needed. If your banana is very ripe, you can slightly reduce the brown sugar.
• Use the right dish size. An 8×8 or similar-sized baking dish works best for the right thickness and bake time.
• Great for make-ahead meals. Bake once and reheat portions throughout the week—it holds up really well and flavors deepen a bit over time.

Storage & Reheating

Store baked oatmeal covered or in an airtight container in the refrigerator for up to 4–5 days. It holds its texture really well once chilled. Reheat individual portions in the microwave in 30–60 second intervals until warmed through. Add a splash of milk before reheating to bring back that soft, creamy texture.

Slice into portions, wrap or store in an airtight container, and freeze for up to 2–3 months. Thaw overnight in the refrigerator or reheat straight from frozen.