Serves 4
378 cal · 48 min
Blueberry Baked Oats
Recipe GLPRec3677d2f75671
A wholesome baked oat casserole loaded with fresh blueberries, bananas, and Greek yogurt. This breakfast or brunch dish is naturally sweetened with honey and topped with tangy yogurt and bright lemon zest for a satisfying, protein-rich meal.
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Ingredients
2 large eggs
2 cups quick-cooking rolled oats
1 cup low-fat milk
1 teaspoon baking powder
1/4 teaspoon salt
2 large bananas
1 1/2 cups fresh or frozen blueberries, divided
2 tablespoons honey
1 teaspoon vanilla extract
1 cup fat-free plain Greek yogurt, for serving
1 tablespoon fresh lemon zest, for garnish
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Preheat your oven to 350°F (175°C).
Lightly grease four 8-ounce ramekins with cooking spray or butter.
Add the eggs, rolled oats, low-fat milk, baking powder, and salt to a blender. Blend on high speed for 1–2 minutes until the mixture is completely puréed and resembles smooth pancake batter.
Peel the bananas and add them to the blender along with 1 cup of blueberries, honey, and vanilla extract. Pulse the blender 8–10 times until the mixture reaches a thick, smoothie-like consistency with some visible fruit pieces.
Divide the oat batter evenly among the four prepared ramekins, filling each about three-quarters full. Scatter the remaining 1/2 cup of fresh blueberries over the top of each ramekin.
Arrange the filled ramekins on a baking sheet.
Bake for 25–30 minutes, or until the edges are golden brown and the centers are puffed and set. The baked oats should jiggle slightly when gently shaken but should not slosh.
Remove from the oven and let cool for 5 minutes to allow the structure to firm up.
Top each ramekin with a generous dollop of fat-free Greek yogurt, scatter additional fresh blueberries over the yogurt, and finish with a light sprinkle of fresh lemon zest. Serve immediately while still warm.
