Blueberry Baked Oatmeal

Preheat the oven to 375 degrees F. Grease a 9-inch square baking dish. Spread the roughly chopped pecans on a rimmed baking sheet and toast in the oven for 4 to 5 minutes until fragrant. Remove and set aside.

In a medium bowl, whisk together the rolled oats, toasted pecans, cinnamon, baking powder, salt, and nutmeg.

In a separate bowl, whisk together the milk, maple syrup, eggs, half of the melted butter, and vanilla extract until evenly blended.

Scatter most of the blueberries in the bottom of the greased baking dish. Spread the dry oat mixture evenly over the berries. Slowly pour the wet ingredients over the top, pressing down gently so all the oats are moistened. Scatter the remaining blueberries across the surface and sprinkle with raw sugar if desired. Bake for 42 to 50 minutes until the top is golden.

Let the baked oatmeal cool briefly, then drizzle the remaining melted butter over the top. Serve warm, at room temperature, or chilled. Keeps refrigerated for 4 to 5 days.