Blueberry Baked Oatmeal with Cinnamon

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I like to make this healthy, yet soul-satisfying baked oatmeal during the winter months. Getting out of bed is a bit easier when I  know this breakfast is waiting for me. 


2 teaspoons Cinnamon
2/3 cup pecans, toasted, chopped
2 cups old fashioned oats
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 3/4 cups milk (almond, coconut or cow's milk)
1/3 cup maple syrup or honey
2 large eggs
3 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 pint fresh blueberries (12oz frozen blueberries), divided
1 tablespoon demerara sugar (sugar in the raw)

Recipe Info

Difficulty Level: 
Prep Time: 
10 minutes
Cook Time: 
40 minutes
Total Time: 
50 minutes
Serving size: 


1. Preheat oven to 375ºF. Grease a 9x9 inch square baking dish. Set aside.
2. In a medium bowl combine the dry ingredients - pecans, oats, Cinnamon, baking powder and salt.
3. In a mixing bowl whisk together the wet ingredients - milk, maple syrup, egg, butter, and vanilla.
4. Arrange 1/2 of the blueberries in the bottom of the prepared pan. Top the blueberries with the dry ingredients, followed by the wet ingredients. Gently swirl the pan to ensure the wet ingredients make their way to the bottom.
5. Scatter the remaining blueberries on top, sprinkle with demerara sugar.
6. Bake for 40-45 minutes or until golden brown. Serve warm. Refrigerate leftovers and and reheat the next morning. This recipe can stay in the frig for 4 days.


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Recipe Tip:
Any nut and/or fruit, fresh or frozen can be used in this recipe. I like this with a dollop of vanilla yogurt on top.
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