Blueberry Maple Pecan Baked Oatmeal

Baked oatmeal might be the easiest thing you have ever baked! I love the versatility of the baked oatmeal base as you can add fruit, nuts and other flavors to match the season. Right now, I’m making what I call “Transition Recipes” for that time at the end of summer when you are longing for all things warm, cozy and fall.

If you know me, you know that when it’s not fall, I’m thinking about fall and wishing it was fall. This Blueberry Maple Pecan Baked Oatmeal recipe pulls the flavor of summer from the fresh blueberries and the cozy flavors of fall from the cinnamon, nutmeg, maple syrup and pecan, making it a perfect recipe for the transition period between the two seasons. One bite of this oatmeal and you are automatically in the autumnal mood!

Another way this dish can be versatile is that is can be eaten as both breakfast/brunch and dessert.

For breakfast and brunch, you can simply drizzle some maple syrup over top a scoop of this baked oatmeal for a delicious and filling meal. And for dessert, top with a scoop of vanilla ice cream, drizzle with maple syrup and sprinkle with ground cinnamon for a healthier sweet treat option. Oh, and the sweetness comes from the maple syrup meaning no added sugar.

Oatmeal does not have to be boring when you can add so many fun flavors!

Let’s dive in..

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Blueberry Maple Pecan Baked Oatmeal

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Ingredients

• 2 cups old fashioned oats
• ¼ tsp ground nutmeg
• 2 ½ tsp ground cinnamon
• 1 tsp baking powder
• ½ tsp salt
• 2 cups nut milk (I use almond milk)
• 4 tbsp unsalted butter, melted
• 1 large egg
• ½ cup pure maple syrup
• 1 ½ tsp vanilla extract
• 1 ½ cups fresh blueberries, divided (1 cup + ½ cup)
• ½ cup pecans
• Vanilla ice cream (optional)

Instructions

1. Preheat oven to 350 F.
2. Grease a 9x9 baking pan, then set aside.
3. In a large mixing bowl, combine oats, nutmeg, cinnamon, baking powder and salt.
4. In a separate mixing bowl, whisk together milk, melted butter (cooled), egg, maple syrup and vanilla. Pour wet mixture into bowl with dry mixture. Mix until well combined.
5. Stir in 1 cup blueberries, then pour mixture into pan.
6. Top with remaining blueberries and pecans.
7. Bake for 45-48 minutes (or until center is completely baked). Allow to cool for 5 minutes before serving.
8. Optional – top with a scoop of vanilla ice cream and sprinkle extra cinnamon.

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