If you’re searching for a breakfast that’s as cozy as it is nutritious, Blueberry Baked Oats are about to become your new morning favorite. Imagine the classic comfort of a warm oatmeal bowl, elevated by the natural sweetness of banana and bursting blueberries, all baked into a soft, cake-like treat you can eat with a spoon. This easy blended oats recipe bakes up fluffy and sweet, with golden tops and blueberry pockets in every bite. Whether you’re starting a busy weekday or looking for a leisurely weekend brunch, Blueberry Baked Oats are a practically effortless way to enjoy a healthy, customizable, and delicious meal that feels like a little celebration.
Ingredients You’ll Need
What sets Blueberry Baked Oats apart is how a handful of simple, wholesome staples come together for the dreamiest results. Each ingredient earns its keep here, whether it’s for creaminess, structure, flavor, or those beautiful, juicy purple bursts.
- Rolled oats: Provide the hearty base that’s blended silky smooth to make the oats bake up like cake.
- Milk (dairy or non-dairy): Lends creaminess and helps blend the ingredients together; oat, almond, or dairy milk all work wonderfully.
- Ripe banana: Naturally sweetens the batter and adds moisture for a tender texture.
- Large egg: Binds everything and gives the baked oats their fluffy, cohesive structure.
- Baking powder: Helps the oats puff up for that irresistible, cake-like crumb.
- Vanilla extract: Rounds out the flavor with fragrant warmth.
- Cinnamon: Just a dash adds warmth and depth, complementing both banana and blueberries.
- Fresh or frozen blueberries: The dazzling, juicy bursts that make every bite a delight—no need to thaw if using frozen!
- Maple syrup (optional): A drizzle sweetens things up just a touch more, balancing the tang of berries.
- Pinch of salt: An absolute must for bringing out all the layers of flavor.
- Extra blueberries or sliced banana for topping (optional): Adds a gorgeous finishing touch and even more fruitiness.
How to Make Blueberry Baked Oats
Step 1: Prep Your Baking Dish
Start by preheating your oven to 375°F (190°C). Lightly grease a small baking dish or two individual ramekins with a bit of oil or butter. This keeps the oats from sticking and gives you those lovely golden edges when it’s done.
Step 2: Blend Everything But the Berries
In a blender, combine the rolled oats, milk, ripe banana, egg, baking powder, vanilla extract, cinnamon, maple syrup (if using), and a pinch of salt. Blend until silky smooth and totally combined—the batter will be creamy (not chunky) for that cake-like texture that makes Blueberry Baked Oats so special.
Step 3: Fold in the Blueberries
Pour the blended batter into a bowl, then gently fold in the blueberries. This ensures the berries stay whole and beautiful, so you get those irresistible pockets of blueberry in every spoonful.
Step 4: Pour and Top
Pour the mixture into your prepared baking dish or divide evenly between ramekins. For an extra pretty presentation and hint of fresh fruit, scatter additional blueberries or banana slices right on top before baking.
Step 5: Bake to Perfection
Slide your dish into the oven and bake for 20 to 25 minutes, until the center is just set, and the top is lightly golden. It will puff up as it bakes and smell absolutely amazing—resist the urge to dig in right away and let it cool for just a few minutes so everything settles perfectly.
How to Serve Blueberry Baked Oats
Garnishes
Just before serving, sprinkle on some extra fresh blueberries, a few banana slices, or even a dusting of cinnamon for an inviting, homemade look. A little drizzle of maple syrup or a dollop of yogurt on top turns your Blueberry Baked Oats into a brunch-worthy treat!
Side Dishes
Pair your baked oats with a mug of hot coffee, a cool glass of your favorite juice, or some Greek yogurt for extra creaminess and protein. A crisp side of fresh fruit or a handful of toasted nuts adds even more texture and staying power to your breakfast spread.
Creative Ways to Present
Serve your Blueberry Baked Oats right in individual ramekins for a charming, single-serve touch. For gatherings, try doubling the recipe and baking it in a pretty dish to slice and share. Turn leftovers into portable bars by cutting squares to enjoy on the go, or layer with yogurt and more fruit for an easy breakfast parfait.
Make Ahead and Storage
Storing Leftovers
Let any leftover Blueberry Baked Oats cool completely, then cover and store them in the fridge for up to four days. The flavors deepen and settle, and the texture stays tender—making it a breakfast you’ll look forward to all week.
Freezing
For longer storage, freeze individual portions wrapped tightly or stored in airtight containers. They’ll keep their freshness for up to two months. Thaw overnight in the fridge for an easy grab-and-go breakfast option.
Reheating
To reheat, pop a serving in the microwave for about 30 seconds to one minute until warmed through. If you prefer a crispier top, heat in a toaster oven or regular oven at 350°F (175°C) for a few minutes. Add a splash of extra milk before reheating if you’d like it a little creamier.
FAQs
Can I use steel-cut oats instead of rolled oats?
Steel-cut oats require more liquid and time to soften, so they aren’t a good substitute here. Rolled oats blend smoothly for the right texture in Blueberry Baked Oats.
What milk works best in this recipe?
Any milk you like will work beautifully! Almond, oat, soy, cow’s milk—all yield creamy and delicious results, so go with whatever you have on hand or enjoy most.
Do I have to blend the batter?
Blending is what gives Blueberry Baked Oats their moist, cake-like texture. If you don’t have a blender, you can mash the banana very well and mix by hand, but the oats will stay a bit heartier.
Can I double the recipe?
Absolutely! Simply double the ingredients and bake in a larger dish. You may need to add a few extra minutes of baking time to ensure the center is set, but it’s a great way to meal prep or serve a crowd.
How do I make this vegan?
For vegan Blueberry Baked Oats, swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, left to gel for a few minutes) and use a non-dairy milk. The results are still delicious and fluffy!
Final Thoughts
If you’re ready for a breakfast that is nourishing, simple to prepare, and honestly tastes a little like dessert, Blueberry Baked Oats are about to win you over. Try it once, and you’ll see why this is the recipe I reach for again and again—creamy, berry-filled, and made for customizing. Treat yourself to a bowl this week and wake up to something truly special!
Print
Blueberry Baked Oats Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
Indulge in a delicious and nutritious breakfast with these Blueberry Baked Oats. This easy-to-make recipe combines wholesome ingredients like oats, blueberries, and banana for a satisfying morning meal.
Ingredients
Main Ingredients:
- 1 cup rolled oats
- 1/2 cup milk (dairy or non-dairy)
- 1 ripe banana
- 1 large egg
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 cup fresh or frozen blueberries
Optional Ingredients:
- 1 tablespoon maple syrup
- pinch of salt
- extra blueberries or sliced banana for topping
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a small baking dish or ramekins.
- Blend the ingredients: In a blender, combine oats, milk, banana, egg, baking powder, vanilla, cinnamon, and maple syrup. Blend until smooth.
- Add blueberries: Fold in the blueberries then pour the mixture into the prepared dish.
- Bake: Top with more blueberries or banana slices, bake for 20-25 minutes until set and golden.
- Serve: Let cool slightly before serving warm.
Notes
- Enhance with nuts or nut butter for extra texture.
- Recipe can be doubled for meal prep and reheated later.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 230
- Sugar: 8g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 95mg
