Blueberry Apple Pecan Baked Oatmeal is a filling, incredible tasting breakfast dish, with rolled oats, apples, crunchy pecans, and juicy blueberries!
Do you enjoy BAKED oatmeal? We are becoming big fans of this hearty breakfast treat, especially as we try new recipes for it, in our home.
Quite a while ago, I made Banana Bread Baked Oatmeal, and our family really enjoyed it, so when I saw THIS recipe, I knew we had to try it! Since this recipe for blueberry baked oatmeal had apples, blueberries AND pecans in it (personal favorites), I was certain it would be a big hit!
Let me tell you, it was a HUGE hit! My husband and I loved this easy to prepare, scrumptious breakfast! With a bottom layer of fresh blueberries and chopped apples, along with a topping of chopped pecans (or walnuts), there was fruit and crunch in every single bite! YUMMMM!
This recipe for blueberry apple pecan baked oatmeal makes 8 servings, so there will be plenty for everyone! The leftovers taste fantastic, too. My husband and I enjoyed eating this filling breakfast for several days after it was made. Here’s how to make it:
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How To Make Blueberry Baked Oatmeal
The first thing you will need to do is to lightly coat an 8×8 inch baking dish with cooking spray (bottom and sides). The second thing you need to do is preheat the oven to 325° F.
PLEASE NOTE: In the step below, note that only 3/4 cup of the chopped pecans are combined with the oat mixture. Reserve the remaining 1/2 cup of pecans to top off the blueberry baked oatmeal with, before baking!
In a large bowl, combine the old-fashioned oats, 3/4 cup of the chopped pecans (or walnuts), cinnamon, salt and baking powder. Stir until the ingredients are mixed. Set the bowl aside.
In a separate bowl, place the low-fat milk, egg, plain Greek yogurt, maple syrup, melted coconut oil and some vanilla extract.
Whisk these “wet” ingredients together, until they are fully blended and creamy. Set this bowl aside.
To Assemble The Blueberry Baked Oatmeal
Evenly distribute the blueberries and then the chopped apples onto the bottom of the prepared baking dish. I placed the blueberries down first, and then added the chopped apples on top.
Sprinkle the oats and pecan mixture evenly over the top of the blueberries and apples, to cover.
Pour the milk/yogurt mixture over the oats. Using a spoon, press down all over the surface of the oats, so that the dry oat mixture is submerged into the liquid.
I firmly pressed the back of the spoon down over the entire surface of the oats, to do this step. This is an important step, which holds it all together, so don’t skip this one!
Sprinkle the remaining 1/2 cup of chopped pecans evenly over the top of the oats. If you want, you can lightly sprinkle the top with additional cinnamon, but it is not necessary. Now your blueberry apple pecan baked oatmeal is ready for the oven!
Cook The Blueberry Baked Oatmeal
Bake the oatmeal at 325° F. for approximately 40-45 minutes. When done, the top of the blueberry baked oatmeal will be a nice golden brown color, and the oats will be “set”, and not sloshy.
Once done, remove the pan with the blueberry baked oatmeal from the oven. Let it cool on a wire rack for several minutes, before attempting to slice.
Blueberry baked oatmeal can be served warm, or at room temperature. Our favorite way to enjoy this dish was at room temperature! When ready to serve, slice the blueberry baked oatmeal into 8 portions, transfer to plates, grab a fork, and enjoy!
Do I Need To Add Anything Else To Serve Blueberry Baked Oatmeal?
NOPE! We think this blueberry apple pecan baked oatmeal has so much going for it taste-wise, nothing else is needed, to serve! It is PERFECT, just the way it is.
If you want, you can always top it with more Greek yogurt or maple syrup, but give it a try, just the way it is. We’re pretty sure you’re gonna LOVE it!
My husband and I LOVED this blueberry baked oatmeal, served along with our morning coffee! What a DELICIOUS breakfast treat to awaken to each morning! If you keep the leftovers covered, there is no need to refrigerate this dish. We enjoyed it for several days!
The juicy blueberries and apples in each bite make this a wonderfully dense, but moist baked oatmeal. There is a lot of flavor in this breakfast, and I think you’re gonna love it, too! It’s texture, juicy fruit and crunchy pecans reminds me a bit of a yummy coffeecake. It’s so good. Sure do hope you will try this blueberry baked oatmeal! Have a wonderful day!
Looking For More BREAKFAST Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy recipes for breakfast dishes, including:
- Maple Nut Oatmeal
- Blueberry French Toast Cups
- Lemon Ricotta Pancakes
- Egg In A Basket
- Blueberry Lemon Muffins
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Recipe Adapted From: https://thefoodiephysician.com/dining-with-doc-blueberry-apple-walnut/
- 2 cups old-fashioned rolled oats
- 1¼ cups pecans (or walnuts) , chopped), divided use
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1¼ cups low-fat milk (1%)
- 1/2 cup plain low fat Greek yogurt (can substitute light sour cream)
- 1/3 cup maple syrup
- 1 large egg
- 2 Tablespoons melted coconut oil (can substitute unsalted butter)
- 1 teaspoon vanilla extract
- 1½ cups blueberries
- 1½ cups finely chopped, peeled apple
Lightly coat an 8x8 inch baking dish with cooking spray (bottom/sides). Preheat oven to 325° F.
In a large bowl, combine oats, 3/4 cup chopped pecans (reserve remaining pecans), cinnamon, salt and baking powder. Stir until ingredients are mixed. Set the bowl aside.
In a separate bowl, place milk, egg, plain Greek yogurt, maple syrup, melted coconut oil and some vanilla extract. Whisk these "wet" ingredients together, until fully blended and creamy. Set the bowl aside.
Evenly distribute the blueberries and then chopped apples on the bottom of the prepared baking dish. Sprinkle the oats and pecan mixture evenly over the fruit layers, to cover. Pour the milk/yogurt mixture over the oats. Using the back of a spoon, press down firmly all over the surface of the oats, so the dry oat mixture is submerged into the liquid. Sprinkle the remaining 1/2 cup chopped pecans evenly over the oats.
Bake at 325° F. for approximately 40-45 minutes. When done, the top of the oatmeal will be a nice golden brown color, and the oats will be "set", not sloshy. Remove pan from the oven. Let it cool on a wire rack. Blueberry baked oatmeal can be served warm, or at room temperature (our favorite=room temp.). When ready to serve, slice into 8 portions, transfer to plates, and enjoy!
Here’s one more to pin on your Pinterest boards!