Blueberry Baked Oats Recipe
Blueberry Baked Oats are genuinely the feel-good breakfast you’ll find yourself craving on cozy mornings or when you need a nutritious pick-me-up. Picture a soft, cake-like treat bursting with juicy berries and the warmth of vanilla—while still packing good-for-you ingredients that will actually satisfy until lunchtime. Whether you’re baking for one, meal-prepping for the week, or just fueling your family on busy mornings, this wholesome dish earns a spot at the table. If you’ve never tried making Blueberry Baked Oats, you’re about to join the ranks of people who can’t believe how delicious (and easy!) homemade baked oatmeal can be.
Ingredients You’ll Need
The beauty of Blueberry Baked Oats is just how simple yet essential each component is. Every ingredient plays its part: oats bring nutty heartiness, blueberries offer that iconic pop of sweet-tart flavor, and banana binds it all together with natural sweetness and moisture.
- Rolled oats (1 cup): Old-fashioned oats create that perfect hearty texture—avoid quick oats for the best results!
- Ripe banana (1): Adds natural sweetness, moisture, and a tender bite; the riper, the better.
- Milk (1/2 cup, dairy or non-dairy): Makes the batter creamy and brings everything together; use almond or oat milk for a dairy-free twist.
- Egg (1): Helps the oats bake up light and fluffy; you can swap for a flax egg if needed.
- Baking powder (1/2 teaspoon): Gives a subtle lift, keeping the oats from being dense.
- Vanilla extract (1/2 teaspoon): Provides a heavenly aroma and depth you’ll miss if you skip it.
- Maple syrup or honey (1 tablespoon): A touch of sweetness that balances every bite—maple syrup is especially lovely with blueberries.
- Fresh or frozen blueberries (1/2 cup): The star! Both work beautifully; frozen add extra juiciness.
- Pinch of salt: Brightens all the flavors, don’t skip this tiny but mighty ingredient.
- Optional: cinnamon or nutmeg: Adds cozy spice notes—just a pinch for a subtle warmth.
How to Make Blueberry Baked Oats
Step 1: Prep Your Baking Dish
Start by preheating your oven to 375°F (190°C). Lightly grease a small baking dish or two individual ramekins. This keeps your Blueberry Baked Oats from sticking and makes spooning out those first few bites a joy rather than a chore.
Step 2: Blend the Batter
Place the rolled oats, banana, milk, egg, baking powder, vanilla extract, maple syrup (or honey), and a pinch of salt into your blender. Blend until the mixture is silky smooth—think thick pancake batter. Blending not only distributes everything evenly but transforms the oats into a soft, cake-like base.
Step 3: Fold in the Blueberries
Pour the batter into a bowl (or right in the blender if it has enough room) and gently fold in the blueberries by hand. This keeps them whole and prevents the entire batter from turning purple. Feel free to sprinkle in a pinch of cinnamon or nutmeg if you’re in the mood for spice.
Step 4: Pour and Top
Pour your oat batter into the prepared baking dish or ramekins. For an extra-pretty presentation, dot a few more blueberries on the surface. They’ll get beautifully jammy and irresistible as they bake.
Step 5: Bake to Golden Perfection
Slide your dish into the oven and bake for 25 to 30 minutes. The top should be golden and a toothpick inserted in the center will come out clean. The aroma should have everyone drifting into the kitchen! Let it cool slightly before digging in—this allows the oats to finish setting and makes serving easier.
How to Serve Blueberry Baked Oats
Garnishes
For a burst of freshness, top your Blueberry Baked Oats with a handful of extra blueberries, a dollop of Greek yogurt, or a drizzle of maple syrup. A sprinkle of chopped nuts like almonds or pecans adds crunch, while a dusting of cinnamon makes it extra inviting.
Side Dishes
This dish pairs beautifully with a smoothie, fresh fruit salad, or a hot cup of coffee or tea. If you want to round out the meal, serve with scrambled eggs or a slice of nut butter toast. It’s a breakfast that feels special but couldn’t be cozier.
Creative Ways to Present
Individual ramekins make Blueberry Baked Oats perfect for brunch entertaining or meal prep. Layer in mason jars for a grab-and-go option, or bake in muffin tins so everyone gets their own little cake. For dessert, try serving warm with a scoop of vanilla ice cream—it’s heavenly!
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your Blueberry Baked Oats tightly with foil or transfer to an airtight container. They’ll keep well in the refrigerator for up to four days. It’s a great grab-and-go option for busy mornings!
Freezing
If you want to make a big batch, let it cool completely and then cut into slices or portions. Wrap each individually or place in a sealed container. Freeze for up to two months—perfect for prepping ahead.
Reheating
To reheat, simply pop a portion in the microwave for 30–60 seconds until warmed through. You can also reheat in the oven on a low setting (around 300°F) for ten minutes to maintain the texture, especially if you’re reheating several servings.
FAQs
Can I use quick oats instead of rolled oats?
You can use quick oats in a pinch, but rolled oats deliver the best texture for Blueberry Baked Oats. Quick oats will make the bake a bit softer and less toothsome, though still tasty!
Is this recipe gluten-free?
Yes! Just make sure your oats are certified gluten-free if you or your guests have sensitivities. All other ingredients in Blueberry Baked Oats are naturally gluten-free.
What’s the best way to make it vegan?
To make vegan Blueberry Baked Oats, swap the egg for a flax egg (simply mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit until gelled). Use your favorite non-dairy milk, and opt for maple syrup rather than honey.
Can I add protein powder or nut butter?
Absolutely! Stir in a scoop of vanilla or unflavored protein powder, or blend in a tablespoon of nut butter for extra creaminess and staying power. The recipe is flexible, so mix in what works for you.
Can I make Blueberry Baked Oats ahead for meal prep?
Yes, this recipe is a meal prep favorite. Bake a batch, cool, then portion into containers for easy breakfasts all week. It reheats beautifully, so your mornings just got tastier and simpler.
Final Thoughts
If you’re on the hunt for a breakfast that feels like a treat but fuels you all morning, Blueberry Baked Oats are a must-try. Give this recipe a whirl and discover just how simple, cozy, and customizable homemade baked oats can be!
Print
Blueberry Baked Oats Recipe
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Blueberry Baked Oats is a wholesome and delicious breakfast dish that combines the goodness of oats, ripe banana, and juicy blueberries, baked to perfection. It’s easy to make, comforting, and perfect for a nutritious start to your day.
Ingredients
Oat Mixture:
- 1 cup rolled oats
- 1 ripe banana
- 1/2 cup milk (dairy or non-dairy)
- 1 egg
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup or honey
- pinch of salt
- optional: cinnamon or nutmeg for flavor
Blueberry Topping:
- 1/2 cup fresh or frozen blueberries
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a small baking dish or two ramekins.
- Blend the ingredients: In a blender, combine the oats, banana, milk, egg, baking powder, vanilla, maple syrup, and salt. Blend until smooth.
- Add blueberries: Stir in the blueberries by hand. Pour the mixture into the prepared dish and top with extra blueberries if desired.
- Bake: Bake for 25 to 30 minutes until golden and a toothpick inserted into the center comes out clean. Allow to cool slightly before serving.
Notes
- You can add protein powder or nut butter for extra protein.
- To make it vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 240
- Sugar: 10g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 95mg
