I wrapped up a yoga program right after Christmas and couldn’t decide what to do next – more yoga or something more intense? In true Kate fashion, I decided to not decide and tackle both. It’s been going pretty well, but it’s definitely made mornings more hectic so quick breakfasts have been clutch this month.
After a few days of grabbing a yogurt on my way to our homeschool classroom, I decided to revisit an old favorite: baked oatmeal.
Baked oatmeals reheat well, so they’re a great option for busy mornings! This blueberry pecan version was awesome – not too sweet and the texture from the pecans was a great addition.
Looking for more flavors? I also love Berry Baked Oatmeal, Peanut Butter Apple Baked Oatmeal, Apple Cinnamon Raisin Baked Oatmeal, and Strawberry Banana Baked Oatmeal.
Jump to:
- Ingredients
- Directions
- More Recipes for National Oatmeal Month
- Recipe for Blueberry Pecan Baked Oatmeal
Ingredients
- 1 1/2 cups old fashioned oats
- 3 Tablespoons brown sugar
- 3/4 teaspoon baking powder
- 1 teaspoons cinnamon
- 1/4 teaspoon salt
- 1 egg
- 3 Tablespoons maple syrup
- 1 cup milk
- 1 1/2 teaspoons vanilla extract
- 2 Tablespoons butter, melted
- 1 cup blueberries
- 3/4 cup pecans, chopped
I love the combo of blueberries and pecans in this! If you can’t find fresh blueberries, frozen also works great in this recipe – you don’t even need to thaw them first.
Blueberries or pecans not your jam? The base is versatile – switch it to your favorite fruit or nuts!
Directions
- Preheat the oven to 350 degrees and spray a 1 1/2 quart baking dish or 8×8″ baking pan with non-stick spray.
- In a medium bowl, whisk together the oats, brown sugar, baking powder, cinnamon, and salt.
- In another bowl, whisk together the egg, maple syrup, milk, vanilla, and melted butter.
- Pour half of the oat mixture into the prepared pan and spread evenly. Spread half of the blueberries and half of the pecans over the oat mixture. Top with remaining oat mixture, spreading evenly.
- Pour the milk mixture over evenly. Pat the oats down with the back of a spoon to make sure everything is wet. Top evenly with remaining blueberry and pecans.
- Bake for about 45 minutes, until set in the middle and golden brown around the edges. Remove and let cool for about 10 minutes before cutting and serving.
This is great served immediately – but it also reheats really, really well. I generally cook up a batch on the weekend and then stick it in the fridge. On a busy morning, I’ll microwave a square for 30-60 seconds (depending on size) and enjoy a hot breakfast with minimal effort.
Recipes for National Oatmeal Month
January is National Oatmeal month! In celebration, I’m linking up with some blogger friends to bring you all sorts of oatmeal recipes! Which will you pick to celebrate with?
- Blueberry Pecan Baked Oatmeal from Kate’s Recipe Box
- Overnight Maple Oatmeal from Jolene’s Recipe Journal
- Banana Bread Baked Oatmeal from Cheese Curd In Paradise
- Low Carb Oatmeal Raisin Cookies from Palatable Pastime
- Masala Oats from Magical Ingredients
- Yellow Cake Baked Oatmeal from Karen’s Kitchen Stories
- Sour Cream & Raisin Oatmeal Squares from Savory Moments
- Apple Cinnamon Oatmeal from Kathryn’s Kitchen Blog
- Chocolate Chip Pecan Granola Bars from Family Around the Table
- Cranberry Orange Baked Oatmeal from Hezzi-D’s Books and Cooks
- Oatmeal Kiss Cookies from A Little Fish in the Kitchen
- Mixed Berry Oatmeal Bars from Making Miracles
- Overnight Slow Cooker Ice Cream Oatmeal from The Spiffy Cookie
- Leftover Oatmeal Muffins from A Day in the LIfe on the Farm
- Lavender Blueberry Chia Seed Oatmeal from Our Sutton Place
- 1 1/2 cups old fashioned oats
- 3 Tablespoons brown sugar
- 3/4 teaspoon baking powder
- 1 teaspoons cinnamon
- 1/4 teaspoon salt
- 1 egg
- 3 Tablespoons maple syrup
- 1 cup milk
- 1 1/2 teaspoons vanilla extract
- 2 Tablespoons butter, melted
- 1 cup blueberries
- 3/4 cup pecans, chopped
- Preheat the oven to 350 degrees and spray a 1 1/2 quart baking dish or 8x8" baking pan with non-stick spray.
- In a medium bowl, whisk together the oats, brown sugar, baking powder, cinnamon, and salt.
- In another bowl, whisk together the egg, maple syrup, milk, vanilla, and melted butter.
- Pour half of the oat mixture into the prepared pan and spread evenly. Spread half of the blueberries and half of the pecans over the oat mixture. Top with remaining oat mixture, spreading evenly.
- Pour the milk mixture over evenly. Pat the oats down with the back of a spoon to make sure everything is wet. Top evenly with remaining blueberry and pecans.
- Bake for about 45 minutes, until set in the middle and golden brown around the edges. Remove and let cool for about 10 minutes before cutting and serving.
Recipe
Blueberry Pecan Baked Oatmeal
Ingredients
Instructions
Notes
This reheats well! Refrigerate leftovers and reheat in the microwave.
Adapted from A Wicked Whisk
