Blueberry Baked Oats
Blueberry Baked Oats are a cozy, delicious way to start your day, especially as the weather gets chilly. Break out your ramekins – this recipe makes four little “cakes,” perfect to serve fresh or enjoy as a make-ahead breakfast for the week. Even better, while each tasty serving makes you feel like
contains dairycontains eggs
Ingredients
US
Metric
- 2 eggs
- 470 ml dry quick-cooking rolled oats
- 240 ml 1% milk
- 5 ml baking powder
- 1 ml salt
- 2 large bananas
- 240 ml fresh or frozen blueberries
- 30 ml honey
- 5 ml vanilla extract
- 120 ml fresh blueberries (divided)
- 240 ml fat-free plain Greek yogurt
- 15 ml lemon zest
Make it lactose-friendly
- 1 cup 1% milk → lactose-free milk, oat milk, or almond milk
- 1 cup fat-free plain Greek yogurt → lactose-free or coconut yogurt
Steps
- Wash hands with soap and water.
- Preheat oven to 350°F. Grease four 8-oz ramekins.
- In a blender on high speed, blend eggs, oats, milk, baking powder and salt until the mixture is puréed and mixture resembles pancake batter. Add bananas, blueberries, honey, and vanilla; pulse until puréed to smoothie texture.
- Divide oats mixture among ramekins, filling about ¾ of the way full then divide ¼ cup fresh blueberries over top. Transfer ramekins to a baking sheet.
- Bake for 25 to 30 minutes or until golden around the edges and puffed. Let cool for 5 minutes before serving.
- Serve baked oats with dollops of Greek yogurt, remaining fresh blueberries and garnish with lemon zest.
Nutrition (per serving)
| Calories | 226 |
|---|---|
| Protein | 13.0 g |
| Fat | 4.0 g |
| Carbs | 39.0 g |
| Fiber | 3.0 g |
| Sodium | 360 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)