Blueberry Pecan Baked Oatmeal

I’ve got the perfect way for you to use up those delicious summer berries in your breakfast!

Blueberry Pecan Baked Oatmeal

Baked oatmeal is the perfect blank canvas to throw lots of fun flavors into. You can use berries in the summer, pumpkin in the Fall, and cinnamon apple in the winter. The options are endless!

Blueberry Pecan Baked Oatmeal

Because the blueberries are so dang good right now, I’m baking up some oatmeal that tastes just like a blueberry muffin. It’s loaded with fresh bluebs, naturally sweetened with maple syrup, and has a little extra crunch from the pecans.

Blueberry Pecan Baked Oatmeal

This is the perfect thing to make on a Sunday so that you have breakfast ready and waiting for you throughout the week. It is low in sugar, high in fiber and healthy fats, and will keep you full for hours.

Oh, and bonus if you add a big scoop of peanut butter on top. IT’S JUST TOO GOOD.

Blueberry Pecan Baked Oatmeal

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5 from 1 vote

Blueberry Pecan Baked Oatmeal


  • 2 cups gluten-free whole oats
  • 1/2 cup pecans (chopped)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/3 cup maple syrup
  • 1 egg
  • 1 1/4 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries


  • Preheat the oven to 375 degrees. Spray an 8×8 inch baking dish with nonstick spray.
  • In a large mixing bowl, add the oats, pecans, baking powder, salt, and cinnamon. Use a wooden spoon to mix it all together.
  • In a smaller mixing bowl, add the egg, maple syrup, milk, and vanilla extract. Whisk to combine.
  • Pour the wet ingredients into the oat mixture, use the spoon to stir until combined. Then add the blueberries and gently stir until combined, be gentle to not crush the berries.
  • Pour the mixture into the baking dish and bake for 25-30 minutes. The top should be slightly brown and the oats firm in the middle.
  • This can be eaten hot or cold. When ready to serve add peanut butter or any other toppings you want!


  1. 5 stars
    This looks really good! I want to make it but I can’t have eggs. Could I just leave it out or what do you recommend I use in place of them?

    1. Hi Shannon! I haven’t tested the recipe without eggs, but now it’s on my list of things to do! I would suggest making flax eggs in place of the regular eggs. To make a flax egg, just mix together 1 tbsp of ground flaxseed with 2-3 tbsp of water, let it sit for about 5 minutes to thicken. Then use add it to the mixture just like you would do regular eggs! I hope this helps!

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