Blueberry Baked Oats Delight (Printable)

Wholesome oats blended with blueberries and cinnamon for a cozy, nourishing morning treat.

# 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 Steps:

01 - Preheat the oven to 350°F. Grease two small ramekins or an 8x8-inch baking dish.
02 - In a blender, combine oats, baking powder, cinnamon, and salt. Pulse until oats reach a coarse flour consistency.
03 - Add the egg, milk, yogurt, maple syrup, and vanilla extract to the blender. Blend until the mixture is smooth and creamy.
04 - Gently fold in the blueberries and, if using, the chocolate chips or nuts by hand.
05 - Pour the batter evenly into the prepared ramekins or baking dish.
06 - Optionally top with additional blueberries or nuts before baking.
07 - Bake for 25 to 30 minutes until the center is set and the top is golden brown.
08 - Allow to cool slightly before serving. Serve warm for optimal texture.

# Expert Suggestions:

01 -
  • It tastes indulgent enough to feel like a treat but is packed with real nutrition that keeps you full until lunch.
  • The blueberries stay juicy inside while the edges get slightly crispy, creating this perfect textural contrast that somehow never gets old.
  • You can make it in ten minutes on a weeknight or prep two days ahead for rushed mornings.
02 -
  • Don't skip pulsing the oats into flour—using whole oats creates a gritty, unpleasant texture that defeats the entire purpose of making this.
  • Frozen blueberries actually work better than fresh because fresh ones sometimes lose their juice before the batter sets, while frozen ones stay whole and burst as you bite them.
  • If your kitchen is cold or your oven runs cool, add an extra two minutes to the bake time—the center should jiggle just slightly when you move the pan.
03 -
  • If you don't have Greek yogurt, regular yogurt works, but you might need to drain it through cheesecloth for an hour first to remove excess moisture so the batter doesn't become too wet.
  • The difference between good and great is using room-temperature ingredients—cold milk and eggs create a lumpy batter that doesn't blend smoothly.
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