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Baked blueberry pecan oatmeal in a casserole dish with a small plate next to it.
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5 from 5 votes

Blueberry Pecan Baked Oatmeal

Course Breakfast & Brunch
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 9 servings
Calories 271kcal
Author Kristine Underwood

Ingredients

  • 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)

Instructions

  • 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.
  • 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.
Nutrition
Serving: 1 slice | Calories: 271kcal | Carbohydrates: 37g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 215mg | Potassium: 256mg | Fiber: 4g | Sugar: 18g | Vitamin A: 276IU | Vitamin C: 4mg | Calcium: 114mg | Iron: 2mg