Blueberry Baked Oats Dish (Printable View)

A warm, cake-like breakfast with juicy blueberries and wholesome oats to start your morning right.

# What You 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 oven to 350°F. Grease two small ramekins or an 8x8-inch baking dish.
02 - Combine rolled oats, baking powder, ground cinnamon, and salt in a blender. Pulse until mixture resembles coarse flour.
03 - Add egg, milk, Greek yogurt, maple syrup, and vanilla extract to the blender. Blend until smooth and creamy.
04 - Fold blueberries and optional chocolate chips or nuts into the batter by hand.
05 - Evenly pour batter into the prepared ramekins or baking dish.
06 - Top with additional blueberries or nuts if desired.
07 - Bake for 25 to 30 minutes until center is set and top is golden.
08 - Allow to cool slightly before serving. Best enjoyed warm.

# Expert Tips:

01 -
  • It tastes like cake but doesn't require apologies or explanations at breakfast time.
  • Everything comes together in one blender—no mountains of dishes hiding your morning peace.
  • The texture is warm and tender, like the dish was designed specifically to comfort a mood.
02 -
  • Don't skip blending the oats—this step is what transforms them from breakfast into something that tastes almost like a blueberry cake.
  • Frozen blueberries work just as well as fresh and sometimes better; just don't thaw them before adding, or they'll bleed color everywhere and lose their shape.
  • The center will seem slightly underbaked when you pull it from the oven, but it continues to set as it cools, creating that perfect tender texture rather than something dry and dense.
03 -
  • Room-temperature ingredients blend more smoothly, but honestly, I've made this countless times with cold eggs straight from the fridge and it's fine—don't let perfection be the enemy of breakfast.
  • The texture depends on how blended you make the oats; finer oats create something closer to cake, while leaving them slightly coarser gives you more of a rustic porridge texture inside a baked shell.
Return