Blueberry Baked Oats (Printable)

Warm, wholesome oats with blueberries create a cozy, nourishing breakfast or make-ahead meal.

# Ingredient List:

→ 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)

# Directions:

01 - Preheat oven to 350°F. Grease two small ramekins or an 8x8-inch baking dish.
02 - Pulse rolled oats, baking powder, cinnamon, and salt in a blender until coarse flour forms.
03 - Add egg, milk, yogurt, maple syrup, and vanilla extract to the blender and blend until smooth.
04 - Fold in blueberries and optional chocolate chips or nuts by hand.
05 - Divide batter evenly between the prepared ramekins or distribute in the baking dish.
06 - Sprinkle extra blueberries or nuts atop if desired.
07 - Bake for 25 to 30 minutes, until set in the center and golden on top.
08 - Allow to cool slightly before serving. Best enjoyed warm.

# Expert Advice:

01 -
  • It tastes indulgent—almost like blueberry muffin cake—but it's actually packed with protein and whole grains, so you don't feel guilty eating it for breakfast.
  • The prep is genuinely ten minutes, and most of that is just dumping things into a blender; no complicated techniques or special equipment hiding in the fine print.
  • You can make it ahead on Sunday and reheat it all week, which means you've basically outsmarted the morning rush.
02 -
  • Don't overbake it—the moment the center is set is the moment to pull it out; another five minutes and you'll have something closer to oat bread, which isn't bad, but it's not what you're going for.
  • Frozen blueberries are your friend because they release less water and stay intact; fresh ones will turn the batter purple and mushy, which looks pretty but changes the texture.
  • If you blend the batter too long or add too much milk, you'll end up with something that bakes like a soufflé instead of a cake; keep the batter thick enough that you can pour it, but not so thin it sloshes.
03 -
  • If you only have one blender, fill it carefully and be patient; overfilling makes the blender work harder and your oats won't break down evenly.
  • For a vegan version, swap the egg for a flax egg and use plant-based yogurt and milk; the result is just as tender and nobody will know the difference.
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