Ingredients
Nuts and Dry Ingredients
- ⅔ cup roughly chopped pecans
- 2 cups old-fashioned oats
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon fine-grain sea salt (or ½ teaspoon regular table salt)
- ¼ teaspoon ground nutmeg
Wet Ingredients
- 1 ¾ cups milk of choice (almond, coconut, oat, or cow's milk)
- ⅓ cup maple syrup or honey
- 2 large eggs or flax eggs
- 3 tablespoons melted unsalted butter or coconut oil, divided
- 2 teaspoons vanilla extract
Fruits
- 12 ounces or 1 pint fresh or frozen blueberries (or 2 ½ cups preferred berry/fruit, chopped if necessary), divided
Optional
- 2 teaspoons raw sugar (optional, for topping)
- Optional toppings for serving: plain or vanilla yogurt, whipped cream, additional maple syrup or honey, extra fresh fruit
Instructions
- Preheat and Toast Nuts: Preheat the oven to 375°F (190°C) and grease a 9-inch square baking dish. Spread the chopped pecans on a rimmed baking sheet and toast them in the oven for 4 to 5 minutes until fragrant, then set aside.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the oats, toasted pecans, cinnamon, baking powder, salt, and nutmeg to ensure an even distribution of the spices and leavening.
- Mix Wet Ingredients: In a smaller bowl, whisk together the milk, maple syrup or honey, eggs, half of the melted butter or coconut oil, and vanilla extract until fully combined. If using coconut oil and it has solidified, microwave briefly in 30-second increments until melted again.
- Prepare Baking Dish Layer: Reserve about ½ cup of the blueberries for topping. Spread the remaining berries evenly across the bottom of the greased baking dish, no need to defrost if frozen.
- Assemble the Oatmeal: Sprinkle the oat mixture evenly over the berries in the baking dish, then pour the wet ingredients over the oats. Gently shake or tap the dish to help the milk penetrate through the oats and press down lightly on any dry spots.
- Add the Toppings: Scatter the reserved blueberries on top of the assembled oatmeal. Optionally, sprinkle raw sugar over the top for added sweetness and a crunchy finish.
- Bake: Place the dish in the oven and bake for 42 to 45 minutes (if using frozen berries, extend bake time to 45 to 50 minutes) until the top is golden and firm.
- Finish and Serve: Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter over the top before serving. Serve warm or at room temperature with optional toppings like yogurt, whipped cream, or additional syrup.
- Storage and Reheating: Store leftovers covered in the refrigerator for 4 to 5 days. Reheat individual portions in the microwave before serving if desired.
Notes
- To make flax eggs, combine 2 tablespoons ground flaxseed meal with 6 tablespoons water and let rest until gelatinous.
- Use any plant-based or dairy milk depending on preference or dietary needs.
- If using frozen fruit, increase baking time slightly to ensure it cooks through and the oatmeal sets properly.
- Optional raw sugar topping adds crunch but can be omitted for a smoother texture.
- This baked oatmeal keeps well and makes for easy grab-and-go breakfasts throughout the week.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
