Why You’ll Love This Recipe
- 47 grams of protein per serving—seriously keeps you full for hours
- Ready in under 40 minutes with minimal hands-on time
- Perfect for meal prep—bake once, eat all week
- Naturally sweetened with honey or maple syrup, no refined sugar
- Gluten-free adaptable with certified gluten-free oats
- Adorable individual servings in oven-safe jars or ramekins
- Bursting with juicy blueberries in every spoonful
- Warm, comforting spices that taste like a hug
- Portable and mess-free—literally grab and go
- Kid-approved but sophisticated enough for adults
Ingredients
Serves 4
- 1½ cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 cup milk (dairy, almond, oat, or soy)
- 2 large eggs
- ¼ cup honey or pure maple syrup
- 1 tsp pure vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg (optional but adds warmth)
- ¼ tsp fine sea salt
- 1 cup rolled oats (old-fashioned, not quick oats)
- ½ tsp baking powder
- 2 tbsp melted butter or coconut oil
- Optional: 1-2 scoops vanilla or unflavored protein powder for extra protein
Equipment
- Four 8-10 oz oven-safe glass jars or ramekins
- Rimmed baking sheet
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Cooking spray or butter for greasing
- Toothpick (for testing doneness)
- Jar lids for storage (optional)
Step-by-Step Instructions
Step 1: Get Everything Ready
Preheat your oven to 375°F (190°C). Lightly grease four oven-safe glass jars or ramekins with butter or cooking spray—don’t skip this step or you’ll be chiseling baked oats out of jars later. Arrange them on a rimmed baking sheet so they’re easy to move in and out of the oven without burning yourself.
Step 2: Add Your Blueberries
Divide your blueberries evenly among the four jars, about ⅓ cup per jar. They’ll settle to the bottom and create this gorgeous fruity layer that gets jammy and sweet as everything bakes. If you’re using frozen berries, don’t bother thawing them—they work perfectly straight from the freezer.
Step 3: Whisk Your Wet Ingredients
In a large bowl, whisk together the milk, eggs, honey or maple syrup, vanilla extract, melted butter or coconut oil, cinnamon, nutmeg, and salt. Keep whisking until everything is smooth and completely combined—you don’t want streaks of egg or pools of butter. This mixture is the creamy, sweet base that holds everything together.
Step 4: Add the Oats and Baking Powder
Stir in your rolled oats and baking powder, mixing gently until everything is incorporated. The batter will look thin—that’s exactly right. Let it rest for 2-3 minutes so the oats can start absorbing some of the liquid and soften slightly. This creates a better texture in the finished jars.
Step 5: Fill Your Jars
Pour the oat mixture evenly over the blueberries in each jar, filling them about ¾ full. The batter needs room to rise and puff up as it bakes, so don’t fill them to the brim. Give each jar a gentle tap on the counter to release any air bubbles that might be trapped.
Step 6: Bake Until Golden
Carefully transfer your baking sheet to the oven and bake for 25-30 minutes. You’re looking for centers that are set (not jiggly) and tops that are lightly golden brown. A toothpick inserted into the center should come out clean or with just a few moist crumbs clinging to it. The blueberries will be bubbling around the edges and smelling absolutely incredible.
Step 7: Cool Before Diving In
Let the jars cool on the baking sheet for 5-10 minutes before serving. They come out of the oven molten-hot and will literally burn your mouth if you dive in immediately. This cooling time also lets the oats set up properly so they’re not mushy. Serve warm, or let them cool completely and refrigerate for meal prep.
Pro Tips
- Use rolled oats, not quick oats or steel-cut. Quick oats turn to mush, and steel-cut won’t soften properly. Old-fashioned rolled oats are the goldilocks choice.
- Don’t thaw frozen blueberries. They work perfectly straight from the freezer and won’t make your batter watery or purple.
- Let the batter rest. Those 2-3 minutes make a real difference in texture—the oats soften and the final result is more cake-like and less porridge-like.
- Fill jars only ¾ full. The batter puffs up as it bakes, and you don’t want overflow creating a mess in your oven.
- Check for doneness with a toothpick. Ovens vary, so start checking at 25 minutes. The centers should be set, not jiggly.
- Meal prep like a boss. Make a double batch on Sunday and you’ve got breakfast sorted for the entire week (or beyond if you freeze some).
Variations & Substitutions
- Make it vegan: Use flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes), plant-based milk, maple syrup instead of honey, and coconut oil instead of butter.
- Try different berries: Raspberries, blackberries, or mixed berries all work beautifully. Strawberries should be diced small.
- Add protein powder: Stir in 1-2 scoops of vanilla or unflavored protein powder for an extra protein boost.
- Make it chocolate: Add 2 tablespoons of cocoa powder and swap blueberries for chocolate chips.
- Go tropical: Use diced mango or pineapple instead of blueberries and add a pinch of coconut to the batter.
- Add nuts: Fold in ¼ cup of chopped walnuts, pecans, or sliced almonds for crunch.
- Make it pumpkin spice: Replace cinnamon and nutmeg with 1 teaspoon of pumpkin pie spice.
- Bake in a dish instead: Use a greased 8×8 inch baking dish if you don’t have jars. Increase baking time by 5-10 minutes.
Serving, Pairing & Storage
How to Serve:
These are delicious warm straight from the oven, at room temperature, or cold from the fridge. Top with a dollop of Greek yogurt, extra fresh blueberries, sliced almonds, a drizzle of honey, or a spoonful of nut butter. For an indulgent brunch, add whipped cream or coconut yogurt.
What It Pairs Well With:
Serve alongside fresh fruit, a smoothie, or your morning coffee or tea. They’re substantial enough to be a complete breakfast on their own, but you could add a hard-boiled egg or turkey sausage if you want even more protein.