Blueberry Baked Oats (Printable)

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

# Ingredient List:

→ 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 Tips:

01 -
  • This baked oat breakfast feels indulgent but comes together in minutes with ingredients you probably already have.
  • The combination of sweet bananas and tart blueberries is pure comfort, without relying on refined sugar.
02 -
  • Filling the ramekin too full can lead to overflow—stick to an 8 oz (240 ml) dish for best results.
  • Once, I forgot to grease the ramekin and had to scrape out my breakfast in bits, so never skip that step.
03 -
  • Always mash the banana until silky smooth or you’ll get odd chunks after baking.
  • Bake on a tray if you’re worried about spillover—it saves on cleanup.
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