Description
A wholesome and comforting Blueberry Baked Oats recipe that combines rolled oats, fresh blueberries, and natural sweeteners into a warm, delicious breakfast or snack. This easy-to-make baked dish features the natural sweetness of banana and maple syrup, enhanced by cinnamon and vanilla, making it a nutritious and cozy start to your day.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 ripe banana, mashed
- 1/2 cup milk (dairy or non-dairy)
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon vanilla extract
Add-ins
- 1/2 cup fresh or frozen blueberries
- 1 tablespoon chopped nuts (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and lightly grease a small baking dish to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, combine rolled oats, baking powder, cinnamon, and salt thoroughly to ensure even distribution of flavors and leavening agent.
- Add Wet Ingredients: Stir in the mashed banana, milk, maple syrup or honey, and vanilla extract until the mixture is well combined and uniform in texture.
- Incorporate Blueberries: Gently fold the fresh or frozen blueberries into the oat mixture to avoid crushing them, maintaining pockets of juicy berries.
- Prepare for Baking: Pour the batter into the greased baking dish, spreading it evenly. Sprinkle chopped nuts on top if using for added texture and flavor.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top turns golden brown and the oats are fully set in the center.
- Cool and Serve: Remove from oven and allow the baked oats to cool slightly for a few minutes before serving warm, enhancing the taste and texture.
Notes
- Use either fresh or frozen blueberries—no need to thaw frozen berries before adding.
- Maple syrup can be substituted with honey or agave nectar depending on dietary preferences.
- For a vegan option, choose non-dairy milk and maple syrup instead of honey.
- Feel free to swap out the nuts for seeds like pumpkin or sunflower seeds as a topping.
- Leftovers can be refrigerated and reheated in the microwave for a quick breakfast.
