Description
Blueberry Baked Oats is a wholesome and delicious breakfast dish perfect for a nutritious start to your day. This easy recipe blends rolled oats, ripe banana, almond milk, and warming chai spices, topped with fresh or frozen blueberries, then baked to a golden, fluffy perfection. Ideal for a quick, vegan-friendly breakfast that combines natural sweetness with hearty texture.
Ingredients
Scale
Oat Mixture
- 1 cup old fashioned rolled oats
- 1 ripe banana
- 1 cup almond milk
- 1 teaspoon baking powder
- 1 teaspoon chai spice (or ground cinnamon)
- 2 tablespoons maple syrup
Topping
- 1/3 cup frozen blueberries (or fresh blueberries)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) to ensure it reaches the perfect temperature for baking your oats evenly.
- Blend Ingredients: In a high-speed blender, combine the rolled oats, almond milk, ripe banana, baking powder, chai spice or cinnamon, and maple syrup. Blend for 30 seconds to 1 minute until the mixture is fully incorporated and the oats are broken down to create a smooth batter.
- Prepare Baking Dishes: Divide the oat batter evenly between two 10-ounce ramekins or small baking dishes. Then, evenly distribute the blueberries on top of the batter to add bursts of juicy flavor during baking.
- Bake the Oats: Place the ramekins on a baking tray and bake in the preheated oven for 30 minutes until the oats are set, puffed up, and lightly golden on top.
Notes
- You can substitute chai spice with ground cinnamon or pumpkin spice for different flavor variations.
- Using ripe banana adds natural sweetness; for less sweetness, reduce or omit the maple syrup.
- Fresh blueberries can be used instead of frozen; just rinse and drain before adding as topping.
- The recipe is vegan-friendly by using almond milk and maple syrup.
- Keep leftovers refrigerated for up to 3 days; reheat before serving.
- For a nut-free option, substitute almond milk with oat or soy milk.
