Blueberry Baked Oats (Printable)

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

# What You'll Need:

→ Base

01 - 1/2 cup rolled oats
02 - 1/2 cup milk (dairy or unsweetened plant-based)
03 - 1 small ripe banana, mashed
04 - 1 tablespoon pure maple syrup
05 - 1/2 teaspoon vanilla extract
06 - 1/4 teaspoon baking powder
07 - Pinch of salt

→ Add-ins

08 - 1/3 cup fresh or frozen blueberries

→ Optional Toppings

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

# How to Make It:

01 - Preheat the 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, milk, mashed banana, maple syrup, vanilla extract, baking powder and salt until evenly combined.
03 - Fold most of the blueberries into the oat mixture, reserving a few for the top.
04 - Transfer the mixture to the prepared ramekin, scatter the reserved blueberries on top and add optional chopped nuts if using.
05 - Bake for 22 to 25 minutes, or until the oats are set and the surface is lightly golden.
06 - Allow to cool for a few minutes, then drizzle with extra maple syrup if desired and serve warm.

# Expert Advice:

01 -
  • If you crave something hearty that doesn’t feel heavy, these baked oats are like a secret treat disguised as a wholesome breakfast.
  • It’s surprisingly versatile: top it with nuts for crunch or drizzle extra maple syrup for breakfast dessert vibes.
02 -
  • Don’t skip greasing the ramekin—prying baked oats out of a dry dish is a lesson you only need once.
  • Discovering that frozen blueberries work just as well as fresh opened up year-round baked oats for me.
03 -
  • Letting the mixture sit for two minutes before baking softens the oats for a more comforting texture.
  • Dot a bit of butter on top before baking for richness that tastes like a bakery treat.
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