Dessert

Baked Blueberry Oatmeal Recipe

ByHarper Ellington December 16, 2025December 16, 2025

Introduction

Baked blueberry oatmeal is a comforting and wholesome breakfast that combines creamy oats with the natural sweetness of berries. This hearty dish is perfect for preparing ahead and enjoying warm throughout the week.

A square white baking dish filled with two layers: the bottom layer is a deep purple glossy blueberry filling that looks juicy and rich, and the top layer is a golden-brown oat and nut crumble with visible pecans and oats spread evenly across the surface, creating a crunchy texture. The dish is placed on a wooden board with a small white bowl of fresh blueberries next to it, all set on a white marbled surface with a blue cloth partially visible under the board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups old-fashioned rolled oats
6 cups milk
1 1/2 cups packed brown sugar
1 teaspoon salt
3 eggs, beaten
2 cups frozen blueberries
1/2 cup chopped pecans
Milk, for serving
Brown sugar, for serving
Powdered sugar, for serving

Instructions

Step 1: In a large saucepan, combine the rolled oats, milk, brown sugar, salt, and beaten eggs. Stir thoroughly to mix all ingredients evenly.
Step 2: Place the saucepan over medium heat and simmer the mixture. Stir regularly to prevent sticking until it thickens, about 15 to 20 minutes.
Step 3: While the oatmeal cooks, grease a 9×13 inch baking pan to prevent sticking. Preheat the oven to 350 degrees Fahrenheit.
Step 4: Once the oatmeal mixture has thickened, fold in the frozen blueberries and chopped pecans evenly.
Step 5: Pour the mixture into the prepared baking pan. Bake in the preheated oven for 30 minutes, or until the oatmeal is fully set and baked through.
Step 6: Spoon portions into individual bowls. Top each serving with a splash of warm milk, and sprinkle with brown sugar and powdered sugar to taste before serving.

Tips & Variations

For a nut-free version, omit pecans and try adding sliced almonds or sunflower seeds instead.
Use fresh blueberries if available; just reduce the baking time slightly and keep an eye to prevent overcooking.
Swap brown sugar for maple syrup or honey for a different, natural sweetness.
Add a teaspoon of cinnamon or vanilla extract to the oatmeal mixture for extra flavor.

Storage

Store leftover baked blueberry oatmeal in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through. You can also freeze portions for up to one month; thaw overnight in the refrigerator before reheating.

How to Serve

A white plate holds a square piece of blueberry dessert with two visible layers: the bottom layer is crumbly and golden brown, and the top layer is soft with a creamy texture mixed with many dark purple blueberries, some bursting and oozing juice. On the surface, there are a few whole pecans, adding a rich brown color and smooth texture. A shiny silver fork rests on the plate’s edge. The backdrop is a white marbled surface with a dark blue textured cloth softly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

Quick oats are thinner and will absorb liquid faster, which may result in a softer texture. Rolled oats work best for the structure and chewiness of this recipe.

Can I prepare this recipe the night before?

Yes, you can prepare the oatmeal mixture the night before and refrigerate it. Just fold in the blueberries and pecans right before baking to avoid over-softening the berries.