Blueberry baked oats warm (Printable Version)

A cozy, warm oat dish packed with juicy blueberries and wholesome grains, perfect for breakfast.

# What You Need:

→ Dry Ingredients

01 - 1 cup rolled oats (3.5 oz)
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 (2 oz)
08 - 2 tablespoons maple syrup or honey
09 - 1 teaspoon vanilla extract

→ Add-Ins

10 - 2/3 cup fresh or frozen blueberries (3.5 oz)
11 - 1 tablespoon mini chocolate chips (optional)
12 - 1 tablespoon chopped nuts (optional)

# How-to Steps:

01 - Preheat the oven to 350°F. Lightly grease two small ramekins or an 8x8-inch baking dish.
02 - Combine rolled oats, baking powder, cinnamon, and salt in a blender. Pulse until the oats reach a coarse flour consistency.
03 - Add the egg, milk, Greek yogurt, maple syrup, and vanilla extract to the blender. Blend until the mixture is smooth and creamy.
04 - Gently fold in the blueberries and, if using, chocolate chips or chopped nuts by hand.
05 - Pour the batter evenly into the prepared ramekins or baking dish.
06 - Top with a few extra blueberries or nuts if desired.
07 - Bake for 25 to 30 minutes, until the center is set and the top is golden brown.
08 - Allow to cool slightly before serving. Best enjoyed warm.

# Expert Advice:

01 -
  • It's legitimately cake-like but actually good for you, so you can eat it guilt-free.
  • Takes ten minutes of actual work and delivers something that tastes like breakfast dessert.
  • Makes enough for two or freezes beautifully, which means less thinking on rushed mornings.
02 -
  • Don't skip pulsing the oats; if you use them whole, the texture stays grainy instead of becoming that cake-like crumb everyone loves about this recipe.
  • Frozen blueberries work better than fresh if you blend your batter ahead of time, because the juice from thawed berries will make everything soggy by the time you bake it.
03 -
  • If your center looks wet after twenty-five minutes, give it another five; every oven bakes slightly differently, and you want it set but not dry.
  • Make the batter the night before and store it in the fridge, then bake in the morning for a warm breakfast with zero morning effort.
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