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Breakfast recipe · from the recipe book

Blueberry Cardamom Baked Oatmeal with Pecan Crumble

A custardy cardamom-orange oat base studded with jammy blueberries and strawberries under a crisp brown-sugar pecan crumble.

Blueberry Cardamom Baked Oatmeal with Pecan Crumble

Ingredients

  • 2½ cups200 gOld-fashioned rolled oats
  • 1½ cups (350 ml)360 gMilk, 2%
  • 2 large100 gEggs
  • ¼ cup (60 ml)60 gOrange juice
  • 2 tbsp40 gMaple syrup
  • ¾ tsp4 gBaking powder
  • 1 tsp2 gGround cardamom
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp1 gSalt
  • 1¼ cups200 gFrozen blueberries, unsweetenednot thawed
  • 1 cup sliced150 gStrawberriesquartered
  • ⅓ cup chopped40 gPecanschopped
  • 1 tbsp packed15 gBrown sugar
  • 1 tbsp15 gUnsalted buttermelted
  • ¾ tsp3 gCanola oil

Steps

  1. Preheat the oven to 375°F (190°C) and brush an 8-inch square baking dish with the canola oil.
  2. Prepare the fruit and crumble ingredients first: quarter the strawberries, chop the pecans and melt the butter.
  3. Make the custard: in a large bowl, whisk the egg, milk, orange juice, maple syrup, vanilla, cardamom, baking powder and salt until smooth.
  4. Stir the oats into the custard, then fold in half of the frozen blueberries and half of the strawberries.
  5. Pour the oat mixture into the dish and scatter the remaining half of the blueberries and the remaining half of the strawberries over the top.
  6. Make the crumble: in a small bowl, toss the pecans with the brown sugar and the melted butter, then sprinkle it evenly over the fruit.
  7. Bake 35 to 40 minutes, until the center is set, the edges are golden and the center reaches 160°F (71°C).
  8. Rest 5 minutes, then cut into 4 squares and serve warm.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Egg, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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