BreakfastMedium

Blueberry Baked Oats

Name: Blueberry Baked Oats
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
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

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!

40 min4 servings

Nutrition Facts (per serving)

Values are per serving · Serving Size: 1 serving

378

Calories

18g

Protein

64g

Carbs

Fat

Fiber

29g

Sugar

351mg

Sodium

Saturated Fat 2 g · Cholesterol 109 mg

Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.

Ingredients

eggs
2
dry quick-cooking rolled oats
2 cups
1% milk
1 cup
baking powder
1 teaspoon
salt
1/4 teaspoon
bananas
2 large
fresh or frozen blueberries
1 cup
honey
2 tablespoons
vanilla extract
1 teaspoon
fresh blueberries, divided
1/2 cup
fat-free plain Greek yogurt
1 cup
lemon zest
1 tablespoon

Instructions

1
Wash hands with soap and water.
2
Preheat oven to 350°F. Grease four 8-oz ramekins.
3
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.
4
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.
5
Bake for 25 to 30 minutes or until golden around the edges and puffed. Let cool for 5 minutes before serving.
6
Serve baked oats with dollops of Greek yogurt, remaining fresh blueberries and garnish with lemon zest.

Source: USDA MyPlate Kitchen · Created by U.S. Highbush Blueberry Council, a member of the MyPlate National Strategic Partnership Program

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