Sprucing Up a Breakfast Staple

Sprucing Up a Breakfast Staple

Before we get into the holiday season, it’s time to remember that not every meal can consist of cookies, pies and candy. If you’re like me, you need a substantial yet tasty meal to get yourself through the shopping, gift wrapping, and all those fun little to-dos that pop up during the season.

My Blueberry Pecan Baked Oatmeal hits the mark: It’s a hearty breakfast with the fiber you need to get your holiday spirit flowing through New Year’s. I love it just because it’s simple, satisfying, nutritious and a budget-friendly breakfast that yields leftovers. Plus it contains seven pretty-good-for-you ingredients! Meanwhile, the pecan topping is sweet, nutty, and rich without a ton of sugar.

Blueberry Pecan Baked Oatmeal


  • 2 tbsp Ghee
  • ¼ cup packed light brown sugar
  • 2 tbsp agave nectar
  • 1 cup pecan halves, roughly chopped
  • nonstick cooking spray

  • 2 eggs
  • 1 ¾ cups unsweetened almond milk
  • 2 tsp vanilla extract
  • 2 cups rolled oats
  • 1 tsp ground cinnamon
  • yogurt
  1. To make topping: In small saucepan over medium-low heat, combine ghee, brown sugar and agave; bring mixture to slight bubble then stir in pecans and cook until thickened, about 5-7 minutes.
  2. Preheat oven to 325 F. Spray bottom and sides of eight-square baking dish with nonstick cooking spray.
  3. Whisk eggs, milk and vanilla. Add oats and cinnamon then mix well.
  4. Pour oatmeal mixture into baking dish. Bake 16 minutes.
  5. Spread pecan mixture over oatmeal mixture and bake 10-12 minutes until center is set.
  6. Let cool and stand before serving warm or at room temperature alongside yogurt.
  7. Refrigerate leftovers up to 5 days.

Happy Leaf Bio HR

Happy Leaf Blog was started after the founder, Teresa, lost over 40 pounds. She found a love of cooking and simple natural wellness tips. Teresa wants to share the idea that wellness and healthy eating doesn’t have to be expensive or overly complicated.


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