Blueberry Baked Oats (Printable Version)

Warm, single-serve baked oats with blueberries, mashed banana and a drizzle of maple for an easy breakfast.

# 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 pure 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 (optional; almonds or walnuts)
10 - Extra maple syrup, for drizzling (optional)

# How to Make It:

01 - Preheat the oven to 350°F. Lightly grease a small oven-safe ramekin or baking dish (about 8 oz capacity).
02 - In a mixing bowl, stir together the rolled oats, milk, mashed banana, maple syrup, vanilla, baking powder and salt until homogenous.
03 - Gently fold most of the blueberries into the oat mixture, reserving a few for the surface.
04 - Pour the mixture into the prepared ramekin and scatter the reserved blueberries and optional chopped nuts evenly over the top.
05 - Bake for 22 to 25 minutes, or until the center is set and the surface is lightly golden.
06 - Allow to cool for a few minutes, then drizzle with additional maple syrup if desired and serve warm.

# Expert Tips:

01 -
  • It feels like eating a warm muffin for breakfast, but you can mix and bake it all in one dish.
  • Fresh or frozen blueberries burst into little pockets of jammy goodness, making every bite special.
02 -
  • If you skip greasing the ramekin, cleaning up baked-on oats becomes a chore fast.
  • Switching to applesauce instead of banana not only works but gives a slightly lighter texture—total game changer on days you&apost have bananas.
03 -
  • Don't mix the berries too vigorously or you&aposll end up with entirely purple oats—just fold gently for bursts of fruit.
  • Resist the urge to underbake: those extra few minutes mean a set, cake-like texture you can spoon up easily.
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