Blueberry Baked Oats
Blueberry Baked Oats are a cozy, delicious way to start your day, especially as the weather gets chilly. Break out your ramekins – this recipe makes four little “cakes,” perfect to serve fresh or enjoy as a make-ahead breakfast for the week. Even better, while each tasty serving makes you feel like you’re eating dessert for breakfast, it’s more of a “better-for-you” approach, with the benefits of blueberries and bananas. Now that’s a boost of blue!
- Yield
- 4 Servings
- Serving size
- 1 serving
- Rating
- 4.00 of 5 (13 ratings)
Food groups
- Dairy: 1/2 cups
- Fruit: 3/4 cups
- Grains: 1 1/2 ounces
- Protein Foods: 1/2 ounces
Ingredients
- 2 eggs
- 2 cups dry quick-cooking rolled oats
- 1 cup 1% milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large bananas
- 1 cup fresh or frozen blueberries
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries, divided
- 1 cup fat-free plain Greek yogurt
- 1 tablespoon lemon zest
Directions
- Wash hands with soap and water.
- Preheat oven to 350°F.
- Grease four 8-oz ramekins.
- In a blender on high speed, blend eggs, oats, milk, baking powder and salt until the mixture is puréed and mixture resembles pancake batter.
- Add bananas, blueberries, honey, and vanilla; pulse until puréed to smoothie texture.
- Divide oats mixture among ramekins, filling about ¾ of the way full then divide ¼ cup fresh blueberries over top.
- Transfer ramekins to a baking sheet.
- Bake for 25 to 30 minutes or until golden around the edges and puffed.
- Let cool for 5 minutes before serving.
- Serve baked oats with dollops of Greek yogurt, remaining fresh blueberries and garnish with lemon zest.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 377.63 |
| Total Fat | 6.27 g |
| Saturated Fat | 1.75 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 108.86 mg |
| Carbohydrates | 64.1 g |
| Dietary Fiber | 6.64 g |
| Total Sugars | 29.44 g |
| Added Sugars included | 8 g |
| Protein | 17.69 g |
| Calcium | 255 mg |
| Potassium | 619 mg |
| Sodium | 351.08 mg |
| Copper | 0 mg |
| Iron | 3 mg |
| Magnesium | 94 mg |
| Phosphorus | 403 mg |
| Selenium | 27 mg |
| Zinc | 3 mg |
| Vitamin A | 83 mcg |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 1.1 mcg |
| Vitamin C | 15 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 12 mcg |
| Folate | 49 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.5 mg |
| Niacin | 1 mg |
| Choline | 130 mg |
Notes
If using frozen blueberries, make sure to rinse and thaw before use.
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Source
Recipe by: Created by U.S. Highbush Blueberry Council, a member of the MyPlate National Strategic Partnership Program
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/blueberry-baked-oats. Federal works are public domain in the United States.