Small Batch Blueberry Pecan Baked Oatmeal
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • ½ cup pecan pieces
  • 1 ¼ cups old fashioned oats
  • 1 tsp cinnamon
  • ½ tsp each: baking powder and kosher salt
  • 1 cup milk of choice (I used soymilk)
  • 3 TBS maple syrup
  • 1 egg or chia egg
  • 1 ½ TBS unsalted butter, melted (or use vegan butter)
  • ½ tsp vanilla
  • 1 ½ cups frozen blueberries (no need to thaw)
  • Plain greek yogurt, for serving
Instructions
  1. Preheat oven to 375 degrees.
  2. Toast the pecans in a skillet until fragrant and just starting to brown. Remove from heat.
  3. In a bowl, combine the pecans, oats, cinnamon, baking powder, and salt, stirring to combine.
  4. Place one cup of blueberries in the bottom of a 8x6 inch baking dish or an 8 inch round cake pan (no need to thaw). Cover the blueberries with the oat mixture, spreading it out evenly.
  5. In the bowl, combine the milk, maple syrup, egg, melted butter, and vanilla. Stir or whisk until smooth.
  6. Drizzle the milk mixture over top of the oats, then gently pat down any dry oats resting on top.
  7. Scatter remaining ½ cup berries on top. Bake in the preheated oven for 35 minutes, or until the top is golden.
  8. Serve with yogurt.
Notes
See instructions above in the post for doubling the recipe.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/small-batch-blueberry-pecan-baked-oatmeal/