Baking oats in the oven rather than on the stovetop is a real game changer. This recipe for blueberry baked oats is a tasty and healthy breakfast that can be made in advance and easily scaled up to feed more people. Plus it’s suitable for vegans. Delicious!
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Porridge, or oatmeal, makes a great family breakfast and is one I make for my own kids most days.
However, standing at the stovetop, stirring away can be a little tedious at times and I’ve spent many mornings wishing I didn’t have to do it.
Enter baked oats!
It can be prepared in advance, even the night before if you wish, popped in the oven for 20 minutes or so, and voila - breakfast is served!
Baked oats is easy to adapt - the fruit, the milk, the quantities can all be changed to suit you and your tastes.
Bear in mind that the cooking time will be different depending on the depth of the dish you use - a shallow dish should take around 20 minutes for perfect baked oats whereas a deeper dish will take longer.
Babies and toddlers
Baked oats is a great breakfast for babies and toddlers.
If you’re doing baby led weaning you can serve this to your baby in a bowl with a spoon or spread out on a tray.
It’s less wet than regular porridge (oatmeal) so easier for little hands to pick up.
Make ahead
Baked oats can be made the night before and stored in the fridge.
The oats will soak up a lot of the milk so stir well before baking and add a little more milk if you think it needs it.
Storage
Once cooked allow to cool then store any leftovers in the fridge for 2-3 days in an airtight container.
Ingredients
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
To make this recipe you will need the following ingredients:
- Bananas
- Rolled oats
- Ground cinnamon
- Baking powder
- Oat milk
- Blueberries
- Maple syrup, optional
Substitutions
- Raspberries, blackberries or chopped strawberries can be used instead of blueberries.
- Maple syrup can be omitted or agave syrup can be used instead.
- Any plant-based milk eg almond or soya can be used apart from tinned coconut milk.
Serving suggestions
Baked oats can be eaten on their own. However, adding toppings makes them even more delicious.
Here are some serving suggestions:
- sliced banana
- fresh berries
- poppy seeds
- nut butter
- tahini
- yoghurt
- sesame seeds
- pumpkin or sunflower seeds
Equipment
You will need a mixing bowl* and a shallow ovenproof dish* to make this recipe.
Digital scales* and a set of measuring spoons* are also useful .
More oat recipes
- Apple and cinnamon porridge
- Strawberry porridge
- Blueberry and banana porridge bars
- Courgette (zucchini) overnight oats
- Carrot cake overnight oats
How to make blueberry baked oats
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
Get ready
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Grease an ovenproof dish with oil or dairy free butter.
Prepare the baked oats
- Mash the bananas until smooth.
- Add to a mixing bowl with 150g oats, a teaspoon ground cinnamon, a teaspoon of baking powder and 100g blueberries.
- Pour in 300ml oat milk and 2 tablespoons maple syrup (if using).
- Stir everything together until well combined.
And bake
- Transfer to the prepared dish and bake for 20-25 minutes. If using a deep dish it will take longer, a shallow dish will be quicker.
If you've made this recipe and loved it please leave a comment and star rating - thanks so much.
Please do not reproduce this recipe without permission.
Blueberry baked oats
Equipment
- Digital weighing scales
- Measuring spoons
- Mixing bowl
- Wooden spoon
- Shallow ovenproof dish
Ingredients
- 2 ripe bananas mashed
- 150 g rolled oats
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 300 ml oat milk or other plant-based milk
- 100 g blueberries/raspberries
- 2 tablespoons maple syrup optional
Instructions
- Preheat the oven to 180°C (fan)/200°C/gas mark 6. Grease an ovenproof dish.
- Mash the bananas until smooth.
- Add to a mixing bowl with 150g oats, a teaspoon ground cinnamon, a teaspoon of baking powder and 100g blueberries.
- Pour in 300ml oat milk and 2 tablespoons maple syrup (if using).
- Stir everything together until well combined.
- Transfer to the prepared dish and bake for 20-25 minutes. If using a deep dish it will take longer, a shallow dish will be quicker.
Notes
- Nutritional information is approximate and is intended as a guide
- Frozen berries can be used.
- Substitute blueberries for raspberries, blackberries or chopped strawberries.
- I used oat milk, however any plant-based milk with the exception of tinned coconut milk can be used.
- Maple syrup can be substituted for agave syrup or omitted altogether.
Nutrition
HAVE YOU TRIED THIS RECIPE?
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