Blueberry Baked Oats (Printable)

A warm, wholesome baked oat dish featuring juicy blueberries and cozy flavors to brighten mornings.

# What You’ll 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)

# How-To Steps:

01 - Preheat the 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 the oats reach a coarse flour consistency.
03 - Add the egg, milk, yogurt, maple syrup, and vanilla extract to the blender. Blend until the mixture is smooth and creamy.
04 - Gently fold in the blueberries and optional chocolate chips or nuts by hand.
05 - Pour the batter evenly into the prepared ramekins or baking dish. Top with additional blueberries or nuts if desired.
06 - Bake for 25 to 30 minutes, or until the center is set and the surface is golden brown.
07 - Allow to cool slightly before serving. Enjoy warm for optimal texture.

# Expert Hints:

01 -
  • It tastes like cake for breakfast but actually nourishes your body with whole grains and protein.
  • Minimal hands-on time means you can bake it while you shower, check emails, or simply sit quietly.
  • Once you make it once, you'll crave the cozy ritual of sliding a warm ramekin from the oven.
02 -
  • Don't skip blending the oats into flour—if you leave them whole, the texture will be gritty and unpleasant instead of tender like cake.
  • Frozen blueberries are your friend and won't ruin the batter the way thawed ones sometimes do.
  • The batter will seem thin and loose, but it sets beautifully in the oven—trust the process and don't add more oats.
03 -
  • Use a blender, not a food processor—the smooth texture matters more than you'd think, and a processor leaves too many oat chunks.
  • Don't overbake it chasing a fully cooked center; a slightly underdone middle is still safe and tastes better, staying tender instead of dry.
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