Blueberry Baked Oats - Hazel Flint

# Ingredient List:

01 - 1/2 cup rolled oats (old-fashioned)

02 - 1/2 cup milk (dairy or plant-based)

03 - 1 small ripe banana, mashed

04 - 1 tablespoon maple syrup

05 - 1/2 teaspoon vanilla extract

06 - 1/4 teaspoon baking powder

07 - Pinch of salt

08 - 1/3 cup fresh or frozen blueberries

09 - 1 teaspoon chopped nuts (optional; almonds or walnuts)

10 - Extra maple syrup, for drizzling (optional)

01 - Preheat oven to 350°F. Lightly grease an 8 fl oz oven-safe ramekin or small baking dish.

02 - In a mixing bowl, stir together the rolled oats, milk, mashed banana, maple syrup, vanilla extract, baking powder and salt until homogenous.

03 - Gently fold most of the blueberries into the oat mixture, reserving a few for the surface.

04 - Pour the mixture into the prepared ramekin and scatter the reserved blueberries and chopped nuts over the top if using.

05 - Bake for 22 to 25 minutes, or until the center is set and the top is lightly golden.

06 - Allow to cool for a few minutes, then drizzle with additional maple syrup if desired and serve warm.

01 -

It’s satisfyingly warm and filling, as if you’re treating yourself to a bakery-style breakfast without ever leaving home.
Blueberry baked oats come together so quickly that you can make it even on the most rushed mornings, with no stress at all.

02 -

Once, I skipped greasing the ramekin, and the entire portion stuck, turning my breakfast into oatmeal crumble—always grease, even if you’re in a hurry.
Swapping banana for applesauce makes the texture a bit lighter and the flavor less banana-forward, which is great if you’re not a fan of banana.

03 -

The ramekin size matters—too big, and the oats spread thin; too small, and you risk overflow in the oven.
Scattering a few extra blueberries right on top before baking gives you those perfect caramelized, burst berries every time.