Let’s be honest, while oatmeal is a breakfast champion, the texture can be a deal-breaker for many—especially the little ones. If you’re tired of the ‘mushy oatmeal’ debate, I have the perfect solution! This Blueberry Pecan Baked Oatmeal transforms humble oats into a warm, sliceable breakfast bake with a delightful, almost cookie-like texture. It’s packed with juicy blueberries and crunchy pecans, making it a wholesome and incredibly satisfying way to start your day. Get ready to win over even the pickiest eaters!
Ingredients
• Cooking spray
• 1 cup / 240 ml unsweetened soy, rice, or almond milk
• 1 whole egg + 2 egg whites
• ½ cup / 120 ml unsweetened applesauce
• 2 Tbsp / 30 ml pure maple syrup
• ½ tsp / 2.5 ml vanilla extract
• 1 tsp / 5 ml baking powder
• 1 tsp / 5 ml ground cinnamon
• Pinch freshly grated nutmeg
• Pinch sea salt
• 2½ cups / 600 ml old-fashioned rolled oats
• ¼ cup / 60 ml oat bran
• ½ cup / 120 ml chopped pecans
• 1½ cups / 360 ml frozen or fresh blueberries, divided
Instructions
1. Preheat your oven to 350°F / 175°C. Lightly coat a 3-quart casserole dish or baking pan with cooking spray.
2. In a large bowl, whisk together the milk, egg and egg whites, applesauce, maple syrup, vanilla, baking powder, cinnamon, nutmeg, and sea salt until well combined.
3. Stir in the rolled oats, oat bran, and chopped pecans.
4. Gently fold in half of the blueberries (about ¾ cup / 180 ml).
5. Scatter the remaining blueberries across the bottom of your prepared casserole dish.
6. Pour the oatmeal mixture into the dish over the blueberries and spread evenly.
7. Bake, uncovered, for 35 to 40 minutes, or until the edges are golden brown and the center is set.
8. Let cool slightly before slicing and serving.
Nutritional Information
• PREP: 10 minutes | COOK: 35-40 minutes | YIELD: 5 x 1 cup servings
• Calories: 363
• Protein: 13 g
• Carbs: 60 g
• Total Fat: 10 g
• Saturated Fat: 1 g
• Fiber: 9 g
• Sodium: 56 mg
• Cholesterol: 2 mg
Pro Tips
• For a vegan version, replace the egg and egg whites with two flax eggs (2 Tbsp ground flaxseed mixed with 5 Tbsp water).
• This recipe is perfect for meal prep. Bake on Sunday and enjoy reheated portions throughout the week for a quick breakfast.
• Feel free to customize! Swap blueberries for raspberries or chopped apples, and pecans for walnuts or slivered almonds.
• Serve warm with a dollop of Greek or coconut yogurt, a drizzle of extra maple syrup, or a splash of milk.
FAQ
Q: How can I make this baked oatmeal vegan
A: Absolutely! To make this recipe vegan, simply replace the egg and two egg whites with two flax eggs. To make a flax egg, mix one tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for 5-10 minutes to thicken. Since this recipe calls for two, you’ll use 2 tablespoons of ground flaxseed and 5 tablespoons of water. The recipe already calls for plant-based milk, so no other changes are needed.
Q: Is this baked oatmeal a good source of vegetarian protein
A: Yes, it is. Each serving contains approximately 13 grams of protein, making it a satisfying and protein-rich vegetarian breakfast. The protein comes from a combination of the oats, oat bran, pecans, and eggs. If you use the vegan flax egg option, the protein content will be slightly lower but still substantial.
Q: What is the best way to store and reheat this vegetarian breakfast bake
A: This recipe is perfect for meal prep. Once cooled, you can store the entire bake covered in the refrigerator for up to 5 days. For reheating individual slices, simply microwave for 30-60 seconds. You can also freeze individual portions for up to 3 months. Reheat frozen portions in the microwave or in the oven until warmed through.
Q: Can I use different nuts or fruits in this recipe
A: Definitely! This recipe is very versatile. Feel free to swap the blueberries for other berries like raspberries or blackberries, or use chopped fruit like apples or pears. The pecans can easily be substituted with walnuts, slivered almonds, or even pumpkin seeds for a nut-free option. It’s a great way to use seasonal produce.
