Baked Blueberry Pecan Oatmeal

I was up in the Northeastern region of Thailand last week for work. It was a fantastic trip. As is true most everywhere, things are so very different when you leave a big city. In rural areas, people know one another and recognize a visitor. People take time just to sit and talk – they move more slowly and seem to enjoy simple things more deeply. While up North I had the chance to visit with local people and witness the amazing hand-made crafts that are often sold in pristine, fancy stores here in Bangkok.

As I love to do when visiting any new place, I woke up early one morning and went to see the outdoor market.  I followed the monks carrying bowls in which they collect offerings of food.  (I could spot their orange robes from the window of my room in the hotel.)  This is a surefire way to find a market first thing in the morning in Thailand.  Follow the monks.

The outdoor market in Khon Kaen was a long stretch of road and several bustling alleys that were full of people selling and buying bright, fragrant produce and meat.

I thought these carts, pulled by men on bikes, were far more charming than the noisy motor-propelled tuk-tuks of Bangkok.

The trip was short, and I was back to busy Bangkok in time for the weekend. Unfortunately, I picked up a bit of a bug on the trip, and I have been recovering these past few days. It has left me craving simple, comforting foods, and made me appreciate that we had a quiet weekend to relax, watch movies, and enjoy the aroma of cinnamon and honey-laced oatmeal baking away in the oven.

Baked oatmeal is a wonderful thing. The oatmeal cooks up light and fluffy. As it bakes it sends of the distinctive smell of blueberry cobbler and the flavor, slightly sweet and with the richness of pecans, is somehow more profound than in a regular old bowl of oatmeal.

In the past I have made this in an 8×8 pan but since seeing them baked in petite little jelly jars over at Sprouted Kitchen, this is my new favorite method.

I popped the tops on the jars and put them in the fridge for breakfast later this week.

Except for this one.  This one was calling my name.

Baked Blueberry Pecan Oatmeal
Prep time
Cook time
Total time
This baked blueberry oatmeal is my favorite healthy breakfast - it smells like blueberry pie baking in the oven.
Recipe type: Breakfast
Serves: 6
  • 1 and ½ cup rolled oats (not instant)
  • ½ cup toasted pecans (roughly chopped)
  • 1 and ½ cup blueberries (fresh or frozen)
  • 1 and ½ cup apple juice (milk works great as a substitute)
  • 1 large egg (lightly beaten)
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  1. Preheat oven to 350 degrees. In a small bowl combine the oatmeal, pecans, and blueberries. In a seperate bowl, whisk together the apple juice, egg, honey, cinnamon, and salt until well combined.
  2. Fill six small oven-safe containers (or an 8x8 baking dish) evenly with the oatmeal mixture. Pour the liquid evenly over the oats in each of the containers.
  3. Place the containers on a baking sheet and bake for 25-30 minutes, until the blueberries are bubbly and the oats are crisp and golden.
  4. Allow the oatmeal to cool slightly and serve warm.
I used six 4 oz. Ball canning jars for these and filled them completely to the top. Individual ramekins or a square 8×8 baking dish will also work. I find the canning jars to be convenient because I can top them with their lids and store them in the fridge to be re-heated throughout the week (I find that I need to pour a bit of additional milk, apple juice, or water over the oatmeal before re-heating it in order to prevent it from drying out).




  1. says

    Cooking them in little jars like that makes it even more exciting. I would love to wake up to one of these in the morning.

    I love checking out the local farmers markets too. It’s a great way to get a feel for a place and immerse yourself in the local culture.

  2. candace says

    Just to verify- is the 1 cup of apple juice the only liquid in this recipe? It sounds and looks wonderful, but didn’t seem like a high enough ratio with the 1.5 c. of oats. Thanks for sharing!

    • says

      Candace – thank you so much for your comment, as the liquid amount needed to be updated! It should be equal parts oats and liquid (1.5 cups liquid). I tested at both higher and lower amounts and the 1:1 ratio of oats and liquid seemed to be spot on. Thank you!

  3. esther says

    Love your site! This recipe and your pizza recipes bought me over. I love how butter is not needed for either foods. Saved them on my laptop to try for the weekend! Thanks :D

  4. says

    Uh, very interesting. I shall try this but without the egg, since I am vegan and I will substitute the honey with something. :) Still I cannot wait to try it.

    Thanks for this! :D

  5. says

    Carrie – you can absolutely use frozen fruit. In most cases, it shouldn’t make a difference in the finished dish. I would just recommend letting the fruit thaw to near room temperature before using it, or it may affect the cooking time.

    • says

      Becky – although the honey adds a bit of sweetness, you can skip the honey altogether, but I would substitute a Tablespoon or two of water in its place. Alternatively, you could use jam or jelly – any flavor would be delicious and would be a great fill-in for the honey! Enjoy!

  6. says

    I will make this. I love the mason jar idea – I have been drawn to recipes with mason jars lately. Do you just zap it in the microwave to reheat?

    • says

      Cyndi – I love the mason jar thing too lately – I’m always looking for ways to use them. I did just zap them in the microwave to reheat, but found they dried out a bit, so I always add a splash of liquid before zapping – milk, juice, or water work great!

    • says

      Hi Becky – I’ve never tried that swap in this particular recipe. Usually steel cut oats take a bit longer to cook, so I think it’s quite do-able, but you may need to increase the cooking time and probably increase the liquid by at least 1/2 cup. Let me know how it works!

    • says

      Lisa – you know what? I’ve done it! The only thing I would tell you is that it does much better if you pour the liquid into the jars just before cooking, so it would work best if you keep the dry ingredients and liquid apart until you’re ready. If you do want to add the liquid in advance so that you’re really ready to go when you want them, you’ll likely want to add a bit more water or milk to saturate the oats before baking. (They will absorb the initial liquid while they sit in the fridge, and will need more in order to remain moist while baking.)

  7. Tam says

    Any thoughts on freezing these after they are baked? My daughter lives in a dorm and has no time to cook. Or, any info on how long these will last (after cooking) in the refrigerator? I think she will love these!

    • says

      Tam – that’s so sweet of you to think of these for your daughter – I would have loved having them in the dorm! So, I’ve tried a few different variations on this for both freezing and storing in the refrigerator. I haven’t found the perfect solution yet, but they work well if you add some extra liquid (about 1/3 cup) to the recipe and only bake them for half the time. That way they can be frozen and cooked the rest of the way in the microwave (I don’t even defrost them first). Sometimes they really need an extra splash of milk or water after microwaving though – they dry out a bit in the second round of cooking. Hope that helps!


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