Blueberry Baked Oats (Print)

Warm single-serve baked oats with blueberries, banana and maple—ready in about 30 minutes.

# Components:

→ 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

# Directions:

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 Advice:

01 -
  • Baking oats in individual ramekins means breakfast feels special even on hectic days.
  • It uses pantry staples, so you can whip it up whenever the craving strikes.
02 -
  • If you try to rush it and skip the cool-down, the oats won’t set and you’ll end up with hot oat soup.
  • Folding in blueberries at the last minute keeps them from sinking or bleeding too much color.
03 -
  • Stack your ramekins in the fridge to save space when meal prepping several at once.
  • Stir a pinch of cinnamon into the batter for bakery-style warmth, or lemon zest for brightness.
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