I discovered this breakfast-treat recipe and I had to share it — it’s great for mornings when I want something warm, satisfying and a little bit indulgent without going overboard.
Why You’ll Love This Recipe
I love that this dish transforms humble oats into a cake-like bake with juicy blueberries in every bite. It’s a comforting start to the day, yet wholesome enough that I feel good about it. The texture is somewhere between a soft crumble and a mini cake, which means I look forward to breakfast. Plus, it’s easy to prep and works well for a few days of leftovers.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Preheat my oven to 375 °F (about 190 °C) and grease or line a baking dish.
In a large bowl I combine the oats, chopped pecans, cinnamon, baking powder and salt.
In a separate bowl I whisk together the almond milk, maple syrup, flaxseed (or eggs), melted coconut oil (or butter) and vanilla extract until smooth.
I pour the wet mixture over the oat-nut mixture and stir to combine, then gently fold in the blueberries, making sure they’re evenly distributed.
I transfer the mixture into the prepared baking dish and bake for about 35-40 minutes, until the top is golden and the center is set.
I allow it to cool for a few minutes before cutting into slices or scooping for serving.
Servings And Timing
Makes about 8 servings.
Prep time: 10 minutes.
Bake time: 35-40 minutes.
Total time: ~45-50 minutes.
Variations
If I don’t have pecans (or want a nut-free version) I skip them or swap in pumpkin seeds.
I sometimes use honey instead of maple syrup if I’m not strictly vegan.
If I prefer a richer flavour I add 1 Tbsp peanut butter or almond butter into the batter.
I can swap blueberries for raspberries, chopped strawberries or even a mix of berries.
For a lighter version I use just 1 Tbsp coconut oil instead of 2 Tbsp, and reduce the maple syrup to 3 Tbsp.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 5 days. To reheat, I either microwave individual portions for about 30-45 seconds or warm the dish in the oven at 325 °F (160 °C) for 10-15 minutes until warmed through. It makes a great make-ahead breakfast.
FAQs
What if I don’t have ground flaxseed?
If I don’t have flaxseed I simply use 2 large eggs instead. The eggs help bind the mixture so it holds together nicely after baking rather than being too loose.
Can I use quick oats instead of old-fashioned rolled oats?
Yes I can, but I’ve found that using quick oats results in a slightly softer, less cake-like texture. For best results I stick with rolled oats unless I’m in a hurry.
Can I use frozen blueberries instead of fresh?
Absolutely — I’ve used frozen blueberries many times. There’s no need to thaw them; I just fold them in frozen and bake as usual. The texture and flavour work well.
What size baking dish should I use?
I typically use an 8×8-inch or 9×9-inch square baking dish (about 2-quart capacity). If I use a larger dish the bake will be thinner and may cook a little faster, so I keep an eye on it.
Does this dish work for meal prep?
Yes — I often make it on a Sunday and get breakfasts ready for the week. Once cooled, I slice and store portions, then reheat in the morning. It saves time and still feels special.
Conclusion
Whenever I bake this blueberry-filled oat dish, I feel like I’m giving myself a treat — warm, comforting, fruity and satisfying — but without a tonne of fuss or overly rich ingredients. It’s become one of my go-to breakfasts when I want something a little different. I hope you enjoy making and eating it as much as I do.
A warm and wholesome breakfast bake made with oats, juicy blueberries, and a hint of cinnamon. This blueberry baked oats dish is cake-like, easy to make, and perfect for meal prep or a cozy morning treat.
