Blueberry Baked Oats (Print View)

A warm, wholesome breakfast featuring baked oats with juicy blueberries and comforting spices.

# Components:

→ Dry Ingredients

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

→ Add-Ins

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

# Directions:

01 - Preheat oven to 350°F. Grease two small ramekins or an 8x8-inch baking dish.
02 - In a blender, pulse rolled oats, baking powder, cinnamon, and salt until oats form a coarse flour.
03 - Add egg, milk, Greek yogurt, maple syrup, and vanilla extract to the blender. Blend until smooth and creamy.
04 - Gently fold blueberries and optional chocolate chips or nuts into the batter by hand.
05 - Evenly pour the batter into the prepared ramekins or baking dish.
06 - Top with additional blueberries or nuts as desired.
07 - Bake for 25 to 30 minutes or until the center is set and the surface is golden brown.
08 - Allow to cool slightly before serving. Best enjoyed warm for optimal texture.

# Expert Advice:

01 -
  • They taste like blueberry cake for breakfast but actually feel nourishing because of all those oats and Greek yogurt.
  • The whole thing takes just 40 minutes from start to plate, which means you can make it on a lazy Sunday without much fuss.
  • They're naturally flexible—swap in different berries or skip the optional chocolate chips without the whole thing falling apart.
  • One batch makes two generous servings or four smaller portions, making it perfect for meal prep or feeding a guest.
02 -
  • Don't skip pulsing the oats at the start—this single step is what separates a fluffy, cake-like result from a dense, oat-heavy breakfast bake.
  • Frozen blueberries work better than fresh because they release less juice and stay plump instead of creating a purple swamp.
  • The bake time varies based on whether you use ramekins or a bigger dish, so start checking at 25 minutes rather than trusting the timer blindly.
03 -
  • The blender method is non-negotiable—it creates a batter that's impossible to achieve by hand whisking, and cleanup is faster than mixing multiple bowls.
  • Don't open the oven door before 25 minutes or you'll release heat that those first-time bakers always regret; trust the process.
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