Blueberry Baked Oats (Printable)

A warm breakfast bake with juicy blueberries and wholesome oats, ideal for cozy mornings or meal prep.

# 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)

# How to Make It:

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 oats become coarse flour.
03 - Add egg, milk, Greek yogurt, maple syrup, and vanilla to the blender; blend until smooth and creamy.
04 - Gently fold fresh or frozen blueberries and optional chocolate chips or nuts into the batter by hand.
05 - Pour batter evenly into prepared ramekins or baking dish; optionally top with extra blueberries or nuts.
06 - Bake for 25 to 30 minutes, until the center is set and the surface is golden brown.
07 - Allow to cool slightly before serving; enjoy warm for optimal texture.

# Expert Suggestions:

01 -
  • It tastes like dessert but feels guilt-free, with the wholesomeness of oats and Greek yogurt hiding the cake-like satisfaction.
  • The blueberries burst into pockets of jammy sweetness as they bake, turning the whole thing into something that feels fancy without the fuss.
  • One batch feeds you for days if you're meal prepping, and reheated, it's almost better than fresh.
02 -
  • Don't skip the blending step for the oats; whole oats in the batter create a gritty texture that no amount of baking will fix.
  • Frozen blueberries are your friend here—they won't bleed color into the batter the way fresh ones sometimes do, and they burst beautifully from the heat.
  • The batter will look thick, almost like brownie batter, and that's exactly right; if it seems too thin, your milk measurement might be off.
03 -
  • Don't overbake; the center should be just set, not firm all the way through, because carryover cooking will firm it up as it cools and the texture will be perfect.
  • If you're doubling the recipe, use an 8x8-inch baking dish and check it at the 30-minute mark; it might need five extra minutes.
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