Blueberry Baked Oatmeal



  • 2/3 cup chopped pecans

  • 2 cups rolled oats

  • 2 tsp cinnamon

  • 1 tsp baking powder

  • 1 tsp sea salt

  • 1 3/4 cup milk of choice

  • 2 eggs

  • 1/3 cup maple syrup or honey

  • 1 1/2 TB melted, cooled coconut oil

  • 2-3 tsp vanilla extract

  • 2-3 scoops collagen peptides

  • 2.5-3 cups frozen or fresh blueberries (feel free to substitute with another berry)

  • Coconut sugar to sprinkle on top


  1. Preheat oven to 375°F. Spray or grease a 9x9inch baking dish.

  2. In a med-large skillet over medium heat, toast the chopped pecans.

  3. In a medium bowl, combine the oats, toasted nuts, cinnamon, baking powder, and salt.

  4. In a small bowl, combine milk, egg, maple syrup or honey, coconut oil, vanilla, and collagen (if desired). If coconut oil solidifies, microwave bowl in a couple 20-30 second increments or until it melts again.

  5. Mix the wet ingredients into the dry.

  6. Pour 2 cups berries into the baking dish. Pour the oatmeal mixture on top and wiggle around/pat with a spatula to make the oats/milk even. Top with remaining 1/2 cup berries and a sprinkle of coconut sugar if desired.

  7. Bake for about 45 minutes (give or take a few) until the top is golden. Serve with a scoop of greek yogurt or with a drizzle of nut butter if desired! Enjoy.