Blueberry Baked Oats (Printable)

Single-serve baked oats with blueberries and maple; warm, filling breakfast easy to prep and bake.

# What You'll Need:

→ Base

01 - 1/2 cup rolled oats
02 - 1/2 cup milk (dairy or plant-based)
03 - 1 small ripe banana, mashed
04 - 1 tablespoon maple syrup
05 - 1/2 teaspoon vanilla extract
06 - 1/4 teaspoon baking powder
07 - Pinch of salt

→ Add-ins

08 - 1/3 cup fresh or frozen blueberries

→ Optional Toppings

09 - 1 teaspoon chopped nuts (almonds or walnuts), optional
10 - Extra maple syrup, for drizzling, optional

# Method:

01 - Heat the oven to 350°F and lightly grease an 8-oz oven-safe ramekin or small baking dish.
02 - In a mixing bowl, mash the banana with a fork, then add the milk, maple syrup and vanilla; stir to combine. Add the rolled oats, baking powder and salt, and mix until evenly hydrated.
03 - Gently fold most of the blueberries into the oat mixture, reserving a few for the surface.
04 - Spoon the mixture into the prepared ramekin, smooth the top and scatter the reserved blueberries and optional chopped nuts over the surface.
05 - Bake for 22 to 25 minutes, or until the center is set and the top has a light golden hue.
06 - Let the baked oats rest for a few minutes, then finish with a drizzle of maple syrup if desired and serve warm.

# Expert Advice:

01 -
  • Baked oats have a cake-like texture that feels like dessert but is wholesome enough for breakfast.
  • You can toss everything together in minutes and let the oven do its magic—perfect for lazy mornings.
02 -
  • If you skip greasing the ramekin, you’ll end up chiseling your oats out with a spoon—trust me on this one.
  • Swapping banana for applesauce gives a lighter taste and lets the blueberry zing shine through.
03 -
  • Mix the base ingredients the night before for even deeper flavors and a silkier texture.
  • Adding a pinch more salt than you think brings out the natural sweetness and makes the blueberries pop.
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