Ingredients
- 2 eggs
- 2 cups quick-cooking rolled oats
- 1 cup oat 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 plain Greek yogurt
Instructions
- 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 and remaining fresh blueberries.
Variations
- If using frozen blueberries, make sure to rinse and thaw before use.
About This Recipe
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!