Blueberry Baked Oats (Printable)

Warm oat breakfast with juicy blueberries and a hint of cinnamon, perfect for mornings or meal prep.

# What you'll need:

→ Dry Ingredients

01 - 1 cup rolled oats (100 g)
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon ground cinnamon
04 - Pinch of salt

→ Wet Ingredients

05 - 1 large egg
06 - 1/2 cup milk (120 ml), dairy or plant-based
07 - 1/4 cup plain Greek yogurt (60 g)
08 - 2 tablespoons maple syrup or honey
09 - 1 teaspoon vanilla extract

→ Add-Ins

10 - 2/3 cup fresh or frozen blueberries (100 g)
11 - 1 tablespoon mini chocolate chips (optional)
12 - 1 tablespoon chopped nuts (optional)

# Method:

01 - Preheat oven to 350°F. Grease two small ramekins or an 8x8-inch baking dish.
02 - In a blender, combine rolled oats, baking powder, cinnamon, and salt. Pulse until oats resemble coarse flour.
03 - Add egg, milk, yogurt, maple syrup, and vanilla extract to the blender. Blend until smooth and creamy.
04 - Fold in blueberries and optional chocolate chips or nuts by hand.
05 - Pour batter evenly into prepared ramekins or baking dish. Optionally, sprinkle extra blueberries or nuts on top.
06 - Bake for 25 to 30 minutes, until center is set and top is golden brown.
07 - Allow to cool slightly before serving. Enjoy warm for optimal texture.

# Expert Advice:

01 -
  • It tastes like dessert for breakfast but is packed with protein and fiber to keep you full for hours
  • The blender method creates the smoothest, most velvety texture you will ever get from oats
02 -
  • Letting them rest for 5 minutes after baking makes the difference between a mushy center and one that is perfectly set
  • Frozen blueberries will create more liquid and a longer bake time so add 3 to 5 minutes if using frozen
03 -
  • Use certified gluten-free oats if you need this to be gluten-free as cross-contamination is real
  • A flax egg works perfectly for a vegan version, just let it sit for 5 minutes before blending
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