Description
This Blueberry Muffin Baked Oats recipe offers a healthy and delicious twist on traditional baked goods using wholesome ingredients like rolled oats, ripe banana, and fresh blueberries. Perfect for a comforting breakfast or snack, it’s naturally sweetened with maple syrup and infused with warm cinnamon and vanilla flavors. Baked to a golden perfection, these oats are easy to prepare, gluten-free, and customizable with your choice of dairy or plant-based milk.
Ingredients
Scale
Main Ingredients
- ½ cup rolled oats
- 1 ripe banana
- ½ cup milk (dairy or plant-based)
- â…“ cup blueberries
- 1 tablespoon maple syrup
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a small baking dish or ramekin thoroughly to prevent sticking.
- Mix Wet and Dry Ingredients: In a mixing bowl, mash the ripe banana until smooth. Add rolled oats, milk, maple syrup, vanilla extract, baking powder, cinnamon, and a pinch of salt. Stir all ingredients together until well combined forming a batter.
- Add Blueberries: Gently fold most of the blueberries into the batter, reserving a few to place on top before baking.
- Prepare for Baking: Pour the oat mixture into the greased baking dish, smoothing the top. Sprinkle the reserved blueberries evenly over the surface.
- Bake: Place the baking dish in the oven and bake for 25 to 30 minutes, or until the top turns golden and the center is fully set and cooked through.
- Cool and Serve: Remove from oven and allow to cool for about 5 minutes. Serve warm and enjoy this wholesome blueberry muffin inspired baked oats.
Notes
- You can substitute maple syrup with honey or agave syrup if preferred.
- For a vegan version, use plant-based milk and ensure sweeteners are vegan-friendly.
- Feel free to add chopped nuts or seeds for extra texture and nutrition.
- This recipe is naturally gluten-free if using certified gluten-free oats.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
