Blueberry Baked Oats
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!
- 25 minutes
- 4 Servings
- $3.00 - $5.99
Blueberry Baked Oats
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!
- 25 minutes
- 4 Servings
- $3.00 - $5.99
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
Steps
Wash hands with soap and water.
Preheat oven to 350°F. Grease four 8-oz ramekins.
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.
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.
Bake for 25 to 30 minutes or until golden around the edges and puffed. Let cool for 5 minutes before serving.
Serve baked oats with dollops of Greek yogurt, remaining fresh blueberries and garnish with lemon zest.
Ingredients
Serving Size:
| Nutrients | Amount |
|---|---|
| Total Calories | 226 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 15 mg |
| Cholesterol | 97 mg |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Total Sugars | 28 g |
| Added Sugars included | 8 g |
| Protein | 13 g |
| Minerals | |
| Calcium | 240 mg |
| Potassium | 516 mg |
| Sodium | 360 mg |
| Copper | 120 mcg |
| Iron | 1 mg |
| Magnesium | 39 mg |
| Phosphorus | 213 mg |
| Selenium | 12 mcg |
| Zinc | 1 mg |
| Vitamins | |
| Vitamin A | 80 mcg RAE |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 0.7 mg |
| Vitamin C | 13 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 11 mcg |
| Folate | 32 mcg DFE |
| Thiamin | 0.1 mg |
| Riboflavin | 0.4 mg |
| Niacin | 1 mg |
| Choline | 100 mg |
Source:
- Created by U.S. Highbush Blueberry Council, a member of the MyPlate National Strategic Partnership Program