Description
A warm, spiced breakfast bake with oats, blueberries, and pecans for easy meal prep. Ready in 55 minutes, this one-pan recipe balances gooey texture and slight crispiness using coconut oil and flaxseed. Customizable with toppings for endless variety.
Ingredients
2 cups rolled oats
½ cup chopped pecans
1 ½ tsp cinnamon
1 tsp baking powder
¼ tsp salt
2 cups almond milk
¼ cup maple syrup
2 tbsp ground flaxseed
2 tbsp melted coconut oil
2 tsp vanilla extract
1½ cups blueberries (6 oz frozen, thawed)
Instructions
Preheat oven to 375°F. Grease a 9×13-inch baking dish lightly
Whisk oats, pecans, cinnamon, baking powder, and salt in the dish
Mix almond milk, maple syrup, flaxseed, coconut oil, and vanilla extract in a bowl
Pour wet ingredients into dry mixture. Stir until fully blended
Fold in blueberries
Bake for 40 minutes until golden and firm in center
Cool slightly before serving
Notes
Use quick-cooking oats for optimal texture
Replace pecans with walnuts or almonds if desired
Adjust cinnamon to taste
Vanilla-flavored almond milk adds extra depth
Substitute coconut oil with softened unsalted butter if needed
Omit flaxseed for gluten-free option (use butter)
Blueberries can be fresh or frozen (thaw first)
- Prep Time: 15
- Cook Time: 40
- Category: Breakfast
- Method: Baking
- Cuisine: North American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 2.5g
- Carbohydrates: 25g
- Fiber: 2.5g
- Protein: 5g
- Cholesterol: 0mg