Blueberry Muffin Baked Oats

There’s something almost magical about the first warm bite of a freshly baked oat ramekin: the aroma of cinnamon and vanilla rising like a tiny comfort blanket, the top lightly golden and slightly crisp, and the center tender and cake-like with bursts of bright, juicy blueberry. This Blueberry Muffin Baked Oats recipe captures all the cozy nostalgia of a bakery muffin but in a wholesome, single-serving format that’s as practical as it is delicious.

Whether you’re easing into a slow weekend morning, packing a warm-to-go breakfast for a busy day, or offering a simple treat for guests, this recipe fits the bill. If you enjoy creative baked oats, you might also like the rich dessert-style take on the format in this churro cheesecake baked oats for another inspiration.

Dish Snapshot

Prep Time: 5 minutes
Cook Time: 25–30 minutes
Total Time: 30–35 minutes
Servings: 1 ramekin (single serving)
Difficulty Level: Easy — great for beginners and busy cooks

Dietary Insights

Nutrition per serving (approximate; single serving as written above)

Calories: ~400 kcal
Protein: ~11 g
Carbohydrates: ~81 g
Fat: ~6 g
Fiber: ~9 g
Sugars: ~39 g
Sodium: ~150 mg (estimate)

Notes on these numbers:

These are estimates derived from standard food composition values (USDA FoodData Central) for rolled oats, banana, 2% milk, blueberries, and maple syrup. Actual nutrition will vary depending on ingredient brands, the size of your banana, and whether you use dairy or plant-based milk. For lower sugar and calories, consider reducing or omitting the maple syrup and using unsweetened almond milk.

Perfect For…

Cozy weekend breakfasts when you want something warm and homey without a complicated recipe.
Quick single-serve meals — this is perfect for households where everyone wants different flavors.
Brunch gatherings — bake several ramekins at once for a beautiful, individual presentation.
Health-minded swaps — it delivers whole-grain oats and fruit, with an easy path to reduce added sugar or make it plant-based.

Preparation Guide

Ingredients

½ cup rolled oats
1 ripe banana
½ cup milk (dairy or plant-based)
⅓ cup blueberries
1 tablespoon maple syrup
½ teaspoon baking powder
½ teaspoon vanilla extract
¼ teaspoon cinnamon
Pinch of salt

Optional ingredients and substitutions

Use unsweetened almond milk or oat milk to make it dairy-free.
Replace maple syrup with 1 teaspoon honey or a sugar substitute (adjust to taste).
For extra protein, add 1 tablespoon nut butter or a scoop (about 10–15 g) of protein powder (reduce milk slightly if adding powder).
Use gluten-free certified oats to make the recipe gluten-free.
Swap blueberries for raspberries, strawberries (chopped), or ⅓ cup applesauce for a different fruit profile.

Step-by-step instructions

Preheat your oven to 375°F (190°C) and grease a small baking dish or ramekin.
In a bowl, mash the banana until smooth-ish (a few small lumps are fine for texture).
Add oats, milk, maple syrup, vanilla, baking powder, cinnamon, and salt. Stir until combined — avoid overmixing; the oats should be evenly moistened but not soupy.
Fold in most of the blueberries, reserving a few to place on top.
Pour the mixture into the prepared dish and top with the remaining blueberries for a pretty finish.
Bake for 25–30 minutes, or until the top is golden and the center is set (a toothpick should come out mostly clean).
Let it cool for 5 minutes before serving. Enjoy warm.

Practical tips

Avoid overmixing: overworked oats can produce a dense texture. Stir until just combined.
Check doneness at 20–22 minutes if your ramekin is shallow; smaller pieces cook faster.
If the top browns too quickly, tent with foil for the last 5–10 minutes.
For a richer, dessert-like version, see this alternate twist on baked oats in the body of this post: churro cheesecake baked oats.

Best Pairings

Classic: A pat of butter or a drizzle of extra maple syrup and a dusting of cinnamon.
Beverage: A mug of freshly brewed coffee or a floral tea like Earl Grey.
On-the-side: Greek yogurt with a spoonful of granola for extra crunch and protein.
Snack idea: Cool, slice, and serve with nut butter for a portable snack.

Shelf Life & Storage

Room temperature: Best enjoyed the same day. If left at room temperature, consume within 1 day to maintain safety and texture.
Refrigeration: Store in an airtight container for up to 3–4 days. Reheat in a microwave (about 30–60 seconds) or oven (covered, 300°F/150°C for 8–10 minutes) until warm.
Freezer: Freeze cooled portions in a freezer-safe container or wrapped in plastic and foil for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

Insider Secrets

Use a ripe banana for natural sweetness and a creamy crumb; the riper, the sweeter.
Rolled oats (not instant) provide the best texture — they hold structure and give a tender crumb.
For a golden top, brush the surface with a tiny bit of milk before baking.
If you want an even more muffin-like lift, separate a small egg white, whisk to soft peaks, and fold gently into the batter (adds lift and a slightly lighter texture).
Fresh vs. frozen blueberries: Fresh will bleed less; if using frozen, toss them in a little flour or oats before folding in to prevent color bleed and sinkage.

Creative Twists

Lemon-Blueberry Brightness: Add 1 teaspoon lemon zest and a squeeze of lemon juice to the batter for a classic muffin flavor. Top with a light lemon glaze after baking.
Nutty Streusel Top: Combine 1 tablespoon brown sugar, 1 tablespoon chopped pecans or walnuts, and ½ teaspoon melted butter or oil; sprinkle on top before baking for a crunchy finish.
Vegan Protein Boost: Use unsweetened soy or pea protein-enriched milk plus 1 tablespoon ground flaxseed to increase protein and make it fully plant-based.
Chocolate Blueberry: Stir in 1 tablespoon cocoa powder and 1–2 tablespoons mini chocolate chips for a decadent variation.

All Your Questions Answered

Q: Can I make this without the banana?
A: Yes — replace the banana with ¼ cup applesauce or mashed pumpkin for moisture; you may want a touch more sweetener.

Q: My baked oats are soggy in the center — how can I fix that?
A: Bake a few minutes longer at the same temperature and check with a toothpick; also ensure your dish isn’t too deep. Reduce milk slightly next time.

Q: How can I reduce sugar but keep flavor?
A: Omit or halve the maple syrup, use a riper banana for natural sweetness, and add spices like vanilla and extra cinnamon or a pinch of nutmeg.

Q: Can I scale this recipe to serve multiple people?
A: Yes — multiply the ingredients and bake in a larger dish; increase bake time and check doneness (a 9-inch dish may take 35–40 minutes).

Q: Is this suitable for kids’ lunchboxes?
A: Absolutely. Bake and cool fully, then pack in an insulated container to keep warm or reheat before serving. It’s a kid-friendly, fruit-forward option.

Conclusion

I hope this Blueberry Muffin Baked Oats recipe brings a cozy, flavorful moment to your mornings — it’s simple, single-serve, and endlessly adaptable. If you want more baked-oats inspiration and a slightly different technique, check out this reader-favorite take on blueberry baked oatmeal from Bon Appétit: Blueberry Muffin Oatmeal Bake Recipe | Bon Appétit. For another easy and delicious blueberry-baked-oatmeal approach, there’s a practical and tasty guide here: Blueberry Muffin Baked Oatmeal, Healthy Easy AND Delicious – The Delicious Life.

If you try the recipe, please leave a comment and share a photo — I love seeing your twists and how you serve it. Happy baking!