Blueberry Baked Oats (Printable)

Single-serve baked oats with blueberries, banana and maple—warm, comforting breakfast ready in 30 minutes.

# What You Need:

→ Base

01 - ½ cup (50 g) rolled oats
02 - ½ cup (120 ml) milk (dairy or plant-based)
03 - 1 small ripe banana, mashed
04 - 1 tablespoon maple syrup
05 - ½ teaspoon vanilla extract
06 - ¼ teaspoon baking powder
07 - Pinch of salt

→ Add-ins

08 - ⅓ cup (50 g) fresh or frozen blueberries

→ Optional Toppings

09 - 1 teaspoon chopped nuts (e.g., almonds, walnuts)
10 - Extra maple syrup, for drizzling

# How-To Steps:

01 - Preheat the oven to 350°F (180°C). Lightly grease a small oven-safe ramekin or baking dish (about 8 oz/240 ml capacity).
02 - In a mixing bowl, combine the rolled oats, milk, mashed banana, maple syrup, vanilla extract, baking powder, and salt. Mix until well combined.
03 - Fold in most of the blueberries, reserving a few for topping.
04 - Pour the mixture into the prepared ramekin and scatter the reserved blueberries and optional nuts on top.
05 - Bake for 22–25 minutes, or until the oats are set and the top is golden.
06 - Allow to cool for a few minutes before serving. Drizzle with extra maple syrup if desired.

# Expert Suggestions:

01 -
  • Even when you're short on time, it tastes as cozy as a treat straight from a bakery window.
  • The oats get irresistibly puffed and golden at the edges, while the blueberries burst into little pockets of jammy sweetness.
02 -
  • If you rush getting it out of the ramekin, it sticks and crumbles—patience pays off, even for breakfast.
  • Switching to applesauce in place of banana makes it less sweet but keeps things delightfully moist.
03 -
  • Let your oats sit a minute after baking so the texture sets and the blueberries cool just enough to not scorch your tongue.
  • Always save a few blueberries for the top—they elevate the look and you get a bigger berry payoff.
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