Blueberry Baked Oats Delight (Printable)

Warm oats combined with fresh blueberries create a wholesome and comforting morning dish.

# 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)

# How to Make It:

01 - Preheat the oven to 350°F. Lightly grease two small ramekins or an 8x8-inch baking dish.
02 - In a blender, pulse rolled oats, baking powder, cinnamon, and salt until the oats resemble coarse flour.
03 - Add egg, milk, Greek yogurt, maple syrup, and vanilla extract to the blender and blend until smooth and creamy.
04 - Gently fold in blueberries and, if using, mini chocolate chips or chopped nuts by hand.
05 - Divide the batter evenly between the prepared ramekins or pour into the baking dish.
06 - Scatter a few extra blueberries or nuts on top if desired.
07 - Bake for 25 to 30 minutes until the center is set and the surface is golden brown.
08 - Allow to cool slightly before serving warm for optimal texture.

# Expert Suggestions:

01 -
  • It tastes like cake for breakfast but actually fuels your whole morning without the crash.
  • Everything goes into a blender—no whisking, no cleanup drama, just blend and pour.
  • You can meal prep it ahead and reheat in the microwave when you're half asleep.
02 -
  • Frozen blueberries won't sink to the bottom if you pulse them in for just two seconds before folding—they get coated in batter and distribute evenly.
  • Don't open the oven door before 25 minutes, no matter how curious you are; the sudden temperature drop can deflate your beautiful bake.
03 -
  • Room temperature ingredients blend more smoothly and create a lighter, fluffier bake than cold ones straight from the fridge.
  • A small ramekin creates a taller, more cake-like result than spreading the batter thin in a large dish—the presentation feels fancier too.
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