Pecan Baked Oatmeal with Blueberries

  • Prep time: 10 minutes
  • Baking time: 55 minutes
  • Makes: 6
1 1/2 cups (375 mL) Robin Hood® Large Flake Oats
1 can (345 mL) Carnation® Regular Evaporated Milk
1½ cups (375mL) water
1/3 cup (75 mL) SUGAR IN THE RAW® Natural Turbinado Sugar
1/2 tsp (2 mL) ground cinnamon
Pinch salt
1 cup (250 mL) fresh blueberries, divided
1/2 cup (125 mL) toasted chopped pecans
1/4 cup (60 mL) plain Greek yogurt
1Preheat oven to 350°F (180°F). Grease 8-inch (2 L) square baking dish. Stir together oats, evaporated milk, water, sugar, cinnamon and salt. Stir in blueberries and pecans.
2Transfer to prepared baking dish; cover and bake for about 45 minutes or until liquid is absorbed and oats are tender. Serve with yogurt.