Blueberry Baked Oats (Printable Version)

A warm blend of blueberries and oats, perfect for a cozy breakfast or easy meal prep.

# 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)

# Step-by-Step Guide:

01 - Preheat the oven to 350°F. Grease two small ramekins or an 8x8-inch baking dish.
02 - Place rolled oats, baking powder, cinnamon, and salt into a blender and pulse until the oats reach a coarse flour-like texture.
03 - Add egg, milk, Greek yogurt, maple syrup, and vanilla extract into the blender and blend until smooth and creamy.
04 - Gently fold in blueberries and, if desired, mini chocolate chips or chopped nuts by hand.
05 - Distribute the batter evenly into the prepared ramekins or baking dish.
06 - Top with additional blueberries or nuts if preferred.
07 - Bake for 25 to 30 minutes until the center is set and the surface turns golden brown.
08 - Allow to cool slightly before serving; best enjoyed warm for optimal texture.

# Expert Tips:

01 -
  • It tastes indulgent enough to feel like a treat but wholesome enough to eat guilt-free.
  • Minimal prep work means you can go from craving to warm breakfast in under an hour.
  • One blender and one dish means cleanup is so easy you might actually make it again tomorrow.
02 -
  • Don't skip blending the oats into flour at the start, or you'll end up with chunky, gritty texture instead of that signature tender crumb.
  • The baking time matters more than you'd think—bake it a few minutes too long and it becomes dry; a few minutes too short and the center stays wet and doughy.
  • Frozen blueberries work equally well and sometimes taste better, but fold them in gently to keep the batter from turning purple.
03 -
  • Room temperature eggs blend more smoothly and integrate better into the batter than cold ones.
  • If your blender struggles, blend the dry ingredients first, then the wet, then combine them by hand for a foolproof approach.
  • The ramekins should be completely full after pouring; if you have space left, your portions will be too thin and bake unevenly.
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