Baked Oatmeal with Pecans and Blueberries

Blueberry and pecan baked oatmeal, scooped onto a white plate and served with a dollop of thick yogurt. A fork sits on the plate, and a beige napkin alongside.

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Baked Oatmeal with Pecans and Blueberries

Baked oatmeal is hearty and packed with protein and whole grains for a complete breakfast. One batch makes enough for breakfast all week, so get baking and look forward to your mornings!

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: Western

Keyword: baked oatmeal, baked oats, oatmeal, steam oven oatmeal

Servings:

Calories: 295kcal

Ingredients

1 ¾ cups milk cow’s or non-dairy
⅓ cup maple syrup or honey
2 eggs large, or egg substitute, see notes
2 tsp vanilla extract
3 Tbsp unsalted butter melted, or coconut oil, divided in half
2 cups rolled oats whole old-fashioned oats, NOT instant
⅔ cup pecans toasted and roughly chopped, or other nuts
2 tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp baking powder
1/2 tsp fine salt
2 1/2 cups blueberries fresh or frozen, or 2 ½ cups of your preferred fruit, chopped into ½” pieces if necessary, divided
2 Tbsp coconut flakes unsweetened
Toppings of your choice I love warmed milk or Greek style yogurt, nut butter and fresh berries; more ideas in the notes

Instructions

Combi Steam Method

Preheat your oven to Combi Steam, 375°F/180°C, 50% (med) humidity. Grease a 9-inch square baking dish, or line with silicone paper.
Put the milk, maple syrup, eggs, vanilla and half of the butter or oil into a large mixing bowl. Whisk well to combine.
1 ¾ cups milk, ⅓ cup maple syrup, 2 eggs, 2 tsp vanilla extract, 3 Tbsp unsalted butter
Add the oats, toasted nuts, cinnamon, nutmeg, baking powder, and salt. Switch to a spatula and fold everything together well.
2 cups rolled oats, ⅔ cup pecans, 2 tsp ground cinnamon, ¼ tsp ground nutmeg, 1 tsp baking powder, 1/2 tsp fine salt
Reserve a handful or two of the berries, then scatter the rest of the berries over the base of your prepared pan (if your berries are frozen, use them straight from the freezer).
2 1/2 cups blueberries
Scrape the oat mixture over the top of the berries in the pan and smooth it out, then scatter the remaining berries across the top. Scatter the coconut flakes over the pan and drizzle with the remaining butter or oil.
2 1/2 cups blueberries, 2 Tbsp coconut flakes, 3 Tbsp unsalted butter
Bake for 25-30 minutes, until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes before scooping or cutting into portions to serve.
Serve this as-is or with toppings of your choice (see notes for ideas). I prefer my baked oatmeal served warm, but it is also good at room temperature. To reheat, put individual portions onto plates and heat using Combi Steam, 250°F/120°C, 80% (high) humidity until warmed through (yes, you can microwave the oats if you're at work!).
Toppings of your choice

Notes

Milk. I have made this dish with cows milk and several different non-dairy milks (oat, almond, macadamia and soy). All worked well, and I didn't find much difference in texture between them. So I'm going to say use what you normally keep in the fridge.
Eggs. If you don't want to use eggs, you can substitute a mashed banana, or flax eggs. If you add banana and don't want the oats very sweet, you may wish to reduce the quantity of maple syrup you use.
Oats. You need to use the old fashioned, whole rolled oats in this dish. Quick or instant oats will make the oatmeal mushy, and steel cut or pinhead oats won't cook through in the given time.
Nuts. Go nuts with nuts here and sub out the pecans for something else - use whatever you like to eat, from almonds, hazels or walnuts to brazils or even a handful of roasted peanuts if that's your thing.
Fruit. Any frozen or fresh berry works, or you can use chopped apples, pears or stone fruit depending on the season. As long as the fruit pieces are roughly the size of a blueberry it'll work.
Toppings. Warmed milk, Greek yogurt, fresh berries, a drizzle of maple syrup or honey, or a spoonful of nut butter or chopped nuts are all worthy toppings. You don't really have to top the oatmeal with anything at all, but I like the counterpoint of something fresh or raw against the cooked oats and fruit.
Storage. This oatmeal keeps well, covered in the fridge, for 4 to 5 days. If you won't eat it in that time, freeze individual portions in an airtight container and pull them out of the freezer on the morning you want to eat them.
Reheating. I've reheated portions from the fridge and straight from the freezer and both have been absolutely fine. To reheat, put individual portions onto plates and heat using Combi Steam, 250°F/120°C, 80% (high) humidity until warmed through (yes, you can microwave the oats if you're at work!).

Nutrition