Blueberry Baked Oats (Printable Version)

Warm and wholesome oats with juicy blueberries for a cozy start, packed with natural flavors and simple ingredients.

# 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 Make It:

01 - Set the oven temperature to 350°F. Grease two small ramekins or an 8x8-inch baking dish to prevent sticking.
02 - Place rolled oats, baking powder, ground cinnamon, and salt into a blender. Pulse until the oats achieve a coarse flour consistency.
03 - Add the egg, milk, Greek yogurt, maple syrup, and vanilla extract to the blender. Blend until the mixture becomes smooth and creamy.
04 - Gently fold in blueberries, and if desired, mini chocolate chips or chopped nuts by hand to maintain texture.
05 - Pour the batter evenly into the prepared ramekins or baking dish ensuring uniform thickness.
06 - Sprinkle additional blueberries or nuts on top for enhanced flavor and appearance, if preferred.
07 - Bake for 25 to 30 minutes or until the center is firm and the surface turns golden brown.
08 - Allow to cool slightly before serving. Consume warm to enjoy optimal texture.

# Expert Advice:

01 -
  • It tastes like indulgent cake for breakfast but actually keeps you full until lunch without the guilt spiral.
  • The texture is impossibly custardy on the inside and caramelized on top, and honestly, that contrast is addictive.
  • You can literally throw everything in a blender and walk away—even I can manage that before coffee.
02 -
  • Don't skip the blending of oats into flour—I learned this the hard way when my first attempt came out gritty and I blamed the oats when it was really my impatience.
  • Frozen blueberries work perfectly and cost way less, but don't thaw them or they'll bleed purple all through the batter and lose their shape.
  • The center will still feel slightly jiggly at 25 minutes, but it keeps cooking as it cools, so don't overbake it or you'll lose that creamy texture.
03 -
  • Toast your oats in a dry skillet for a couple of minutes before blending if you want a deeper, almost nutty flavor—it's a tiny extra step that somehow makes everything taste more intentional.
  • Keep a bag of frozen blueberries in your freezer year-round so you can make this whenever you need comfort food, not just during berry season.
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