Blueberry Baked Oats (Print)

Wholesome baked oats filled with blueberries for a warm and cozy morning treat.

# 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)

# Directions:

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

# Expert Advice:

01 -
  • It tastes like blueberry cake but you can eat it guilt-free for breakfast.
  • Minimal hands-on time means you're mostly just waiting for the oven to do the work.
  • The texture is somewhere between a thick pancake and a cobbler, depending on how you like to scoop it.
  • It's incredibly forgiving—frozen berries work just as well as fresh, and you can customize it endlessly.
02 -
  • Don't skip blending the oats—this is the entire reason the texture turns out tender and cake-like instead of grainy and heavy.
  • Frozen blueberries work beautifully and sometimes give you an even juicier result than fresh ones because they release more liquid as they thaw.
  • Check the center gently around the 25-minute mark; ovens vary, and you want that barely-set, slightly jiggly center that firms up as it cools—overbaked tastes dry.
03 -
  • If your yogurt is particularly thick, thin it with a splash more milk so the batter blends smoothly and comes out creamy rather than lumpy.
  • Room-temperature ingredients blend more easily and create a smoother batter than cold ones straight from the fridge.
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