Blueberry Baked Oats (Printable Version)

A cozy morning treat combining juicy blueberries with wholesome baked oats for a nourishing start.

# What You Need:

→ Dry Ingredients

01 - 1 cup rolled oats
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 (dairy or plant-based)
07 - 1/4 cup plain Greek yogurt
08 - 2 tablespoons maple syrup or honey
09 - 1 teaspoon vanilla extract

→ Add-Ins

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

# Step-by-Step Directions:

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

# Expert Advice:

01 -
  • It tastes like blueberry cake but you're actually eating a protein-packed breakfast.
  • Takes barely 40 minutes start to finish, perfect for weekend mornings or when you want to meal prep.
  • Frozen blueberries work just as well as fresh, so you're never stuck without them.
02 -
  • Don't skip blending the oats into flour—I learned this the hard way when I tried to be lazy and ended up with a gritty, disappointingly oat-forward texture.
  • Frozen blueberries won't make your batter turn purple if you fold them in gently at the end instead of blending them; this changed everything about how the final dish looks and tastes.
03 -
  • If you're vegan, swap the egg for a flax egg and use plant-based yogurt and milk—it works beautifully and no one will know the difference.
  • Room-temperature ingredients blend more smoothly and evenly than cold ones pulled straight from the fridge, so let things sit out for a few minutes if you have time.
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