Description
Beau here, and this right here? It’s your new breakfast hero. Think warm, creamy oats baked with bursts of juicy blueberries and spiced with cinnamon — a breakfast that feels like a blueberry muffin and oatmeal had the most delicious baby. Whether you’re fueling a busy Monday or serving up Sunday brunch vibes, this dish is equal parts comfort and convenience. One bowl, one bake, endless cozy rewards. Let’s make your morning magical!
Ingredients
-
⅔ cup pecans, chopped & toasted
-
2 cups old-fashioned oats
-
2 tsp ground cinnamon
-
¼ tsp nutmeg
-
1 tsp baking powder
-
¾ tsp fine sea salt
-
1¾ cups milk of choice
-
⅓ cup maple syrup or honey
-
2 large eggs (or 2 flax eggs)
-
3 tbsp melted butter or coconut oil (divided)
-
2 tsp vanilla extract
-
12 oz (1 pint) blueberries (fresh or frozen, divided)
-
2 tsp raw sugar (optional topping)
Instructions
-
Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish.
-
Toast pecans in a dry skillet over medium heat, 4–5 mins until fragrant.
-
Mix dry: Combine oats, cinnamon, nutmeg, baking powder, salt, and half the pecans.
-
Whisk wet: In another bowl, mix milk, syrup, eggs, 2 tbsp melted butter/oil, and vanilla.
-
Layer: Add half the blueberries to the baking dish. Top with oat mixture, then pour in wet mix. Don’t stir! Gently shake to settle.
-
Top with remaining berries, pecans, and final tbsp butter/oil. Sprinkle raw sugar if using.
-
Bake 40–45 mins, until golden and just set. Cool 10–15 mins before serving.
Notes
-
Swap pecans for walnuts, or omit for nut-free.
-
Add ½ cup protein powder + ¼ cup extra milk for a boost.
-
Try diced apples, mango, or even chocolate chips for variety.
- Prep Time: 10 mins
- Cook Time: 45 mins
Nutrition
- Calories: 280 Cal Per Serving
- Sugar: 11g
- Fiber: 4g
- Protein: 6g