Blueberry Baked Oats (Printable Version)

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

# What You Need:

→ Base

01 - Rolled oats — 1/2 cup (old‑fashioned)
02 - Milk — 1/2 cup (dairy or plant‑based)
03 - Ripe banana, mashed — 1 small
04 - Maple syrup — 1 tablespoon
05 - Vanilla extract — 1/2 teaspoon
06 - Baking powder — 1/4 teaspoon
07 - Salt — pinch

→ Add‑ins

08 - Blueberries, fresh or frozen — 1/3 cup

→ Optional Toppings

09 - Chopped nuts (almonds or walnuts) — 1 teaspoon
10 - Maple syrup — to drizzle

# How to Make It:

01 - Preheat oven to 350°F. Lightly grease an 8‑ounce oven‑safe ramekin or small baking dish.
02 - In a mixing bowl, stir together the rolled oats, baking powder and salt, then add the milk, mashed banana, maple syrup and vanilla extract; mix until homogeneous.
03 - Fold most of the blueberries into the oat mixture, reserving a few for the surface.
04 - Transfer the mixture into the prepared ramekin and scatter the reserved blueberries and optional nuts evenly over the top.
05 - Bake in the preheated oven for 22 to 25 minutes, or until the centre is set and the top is lightly golden.
06 - Let cool for a few minutes before serving; finish with a drizzle of maple syrup if desired.

# Expert Advice:

01 -
  • Your morning will smell like a blueberry muffin bakery, but it takes less than five minutes to prep.
  • It’s secretly nourishing and so customizable that you’ll never get bored of it.
02 -
  • If you rush to eat it piping hot, you’ll risk burning your tongue and missing the subtle flavors—let it cool a bit.
  • Switching to applesauce instead of banana works, but the oats aren’t as creamy; mash the banana well for best texture.
03 -
  • If you want crispier edges, use a wider, shallow baking dish rather than a deep ramekin.
  • Try adding a tiny pinch of cinnamon or lemon zest to lift the flavors even more.
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