Blueberry Baked Oatmeal
 Blueberry baked oatmeal is a wholesome, do-ahead breakfast that’s as easy as it is delicious! Ingredients 2 cups old-fashioned rolled oats (not instant) ⅔ cup packed dark brown sugar 1 cup chopped pecans, divided 1 teaspoon baking powder 2 teaspoons ground cinnamon ¼ teaspoon ground nutmeg ½ teaspoon salt 2 large eggs 1⅔ cups milk 1 teaspoon vanilla extract 3 tablespoons unsalted butter, melted, plus more for greasing the dish 2½ cups blueberries, divided Lightly sweetened Greek yogurt, for serving (optional) 2 cups old-fashioned rolled oats (not instant) ⅔ cup packed dark brown sugar 1 cup chopped pecans, divided 1 teaspoon baking powder 2 teaspoons ground cinnamon ¼ teaspoon ground nutmeg ½ teaspoon salt 2 large eggs 1⅔ cups milk 1 teaspoon vanilla extract 3 tablespoons unsalted butter, melted, plus more for greasing the dish 2½ cups blueberries, divided Lightly sweetened Greek yogurt, for serving (optional) Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Grease an 8-inch or 2-quart baking dish with butter. In a medium bowl, combine the oats, brown sugar, ¼ cup of the nuts, baking powder, cinnamon, nutmeg, and salt. Mix well. In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined. Add the milk mixture to the oat mixture, along with the melted butter. Scatter 2 cups of the blueberries evenly over the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle the remaining ¾ cup nuts and ½ cup blueberries on top. Bake for 45 to 55 minutes, until the pecans on top are a rich brown color and the oats are set. Let cool for at least 5 minutes, then serve warm or at room temperature with Greek yogurt, if desired. Freezer-Friendly Instructions: This dish can be frozen after baking, tightly covered, for up to 3 months. When you’re ready to serve it, defrost in the refrigerator for 24 hours then reheat it, covered with foil, in a 325°F oven until hot. Preheat the oven to 350°F and set an oven rack in the middle position. Grease an 8-inch or 2-quart baking dish with butter. In a medium bowl, combine the oats, brown sugar, ¼ cup of the nuts, baking powder, cinnamon, nutmeg, and salt. Mix well. In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined. Add the milk mixture to the oat mixture, along with the melted butter. Scatter 2 cups of the blueberries evenly over the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle the remaining ¾ cup nuts and ½ cup blueberries on top. Bake for 45 to 55 minutes, until the pecans on top are a rich brown color and the oats are set. Let cool for at least 5 minutes, then serve warm or at room temperature with Greek yogurt, if desired. Freezer-Friendly Instructions: This dish can be frozen after baking, tightly covered, for up to 3 months. When you’re ready to serve it, defrost in the refrigerator for 24 hours then reheat it, covered with foil, in a 325°F oven until hot. Nutrition Information Powered by Per serving (8 servings) Calories: 331 Fat: 19 g Saturated fat: 5 g Carbohydrates: 37 g Sugar: 20 g Fiber: 5 g Protein: 8 g Sodium: 235 mg Cholesterol: 63 mg Per serving (8 servings) Calories: 331 Fat: 19 g Saturated fat: 5 g Carbohydrates: 37 g Sugar: 20 g Fiber: 5 g Protein: 8 g Sodium: 235 mg Cholesterol: 63 mg