As a little girl, one of my favorite books was “Blueberries for Sal” by Robert McCloskey. As an adult, this book is still so dear to me. I read it often to our boys, and it’s quickly become a repeat read here as well. I’m not sure why exactly it’s such an appealing book. The pictures aren’t bright and colorful. There isn’t big action and suspense. But I think it’s the simplicity that is key; the simplicity of an afternoon outing with Sal and her mom picking blueberries and the humorous turn of events. And their day is finished by mother and daughter time in the kitchen baking, canning, and cooking.
That sounds like a pretty great day! Their time was special and memorable, yet it didn’t cost a lot. These are the kind of memories I want my boys to remember.
We may not be able to go blueberry picking (although I sure wish we could), but we do have our own memories when it comes to blueberries. All of my boys, especially my son Wyatt, loves to make blueberry pecan baked oatmeal. But let’s be honest: they love to eat it more. Our kitchen is full on chaos when we make this, but it’s worth every crumb and mess for the memories.
This blueberry pecan baked oatmeal is so good you may confuse it for dessert. My kids call it blueberry pie because it is so delicious yet it is vegan, dairy-free, gluten-free and free of any refined sugars. When you try it, you won’t believe it’s so healthy!
I like to make this when guests come over because it can be easily made in advance and baked the next morning. It’s delicious fresh out of the oven or cold out of the refrigerator. I like to use almond milk and almond flour, but you can easily play with your milk and flour of choice to fit with your preferences or allergies.
Fall is here, and this is a fantastic recipe to kick off the start of the season! And while you’re savoring this blueberry pecan baked oatmeal, read “Blueberries for Sal.” Whether you’re old or young, you’re going to enjoy this sweet story with a side of oatmeal. Because it’s all about the simple memories.
Blueberry Pecan Baked Oatmeal
- 1¼ cups gluten-free rolled oats roughly chopped in food processor or blender
- ½ cup almond flour
- 2 T flaxseed ground
- 1 T ground cinnamon
- ¼ tsp baking soda
- ¾ tsp baking powder
- ¼ tsp salt
- 1 cup unsweetened almond milk
- 3 T maple syrup
- ½ tsp almond extract
- 1 tsp pure vanilla extract
- 1 T fresh lemon juice
- 1 T coconut oil melted
- 2 cups blueberries fresh or frozen
- 1 cup raw pecans unsalted
- 1 T coconut sugar
- ½ tsp cinnamon
- 1 T coconut oil melted
- Preheat the oven to 400°F. In a large mixing bowl, combine chopped oatmeal, flour, ground flax, cinnamon, baking soda, baking powder, and salt. Mix together.
- In a separate mixing bowl, whisk together milk and maple syrup. Pour into dry ingredients and mix until smooth and combined. Add in almond and vanilla extract, lemon juice, and coconut oil and mix until incorporated. Add blueberries and gently mix throughout until mixture is slightly blue in color. Spoon mixture into a greased roud pie or 9×9 dish (I prefer glass over metal). If you are wanting to make this ahead, this is a great place to stop. Cover and seal the dish overnight in the refrigerator. If not, keep going.
- In a food processor or small blender, add in pecans, cinnamon, and coconut sugar and roughly chop, pulsing about 2-3 times. Add in melted coconut oil to pecan mixture and mix throughout. Sprinkle evenly over the top of oatmeal.
- Bake for 20-25 minutes uncovered in the middle rack of the oven. Watch closely to make sure the pecans don't burn. Let cool slightly but enjoy warmed or chilled.