Blueberry Baked Oats

Blueberry Baked Oats

Honestly, baked oats changed our mornings. We know that sounds dramatic, but hear us out. This Blueberry Baked Oats recipe is warm, jammy, properly satisfying, and it takes about 25 minutes start to finish. The blueberries burst in the oven and turn into these little pockets of sweetness running through the oats, while the cinnamon and vanilla make the whole kitchen smell incredible. It's the kind of breakfast that feels like a treat but is actually doing you loads of good. Make this on a slow weekend morning and thank us later.

Cook: 25 min
Serves 2

Before You Start

  • Preheat oven to 180°C
  • Small ovenproof dishes greased with oil
  • Small baking tray
  • Mixing bowl

Ingredients

  • 150g jumbo rolled oats
  • 225ml plant-based milk
  • ½ tsp cinnamon
  • 60g blueberries
  • 25g pecans
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • 2 tsp olive oil
  • handful of pecans
  • 100g plant-based yoghurt (the thicker the better)
  • 25g blueberries
  • 100g Alpro greek style plant-based yoghurt
  • 2 tbsp mixed seeds

Method

1

Prepare the serving dishes

  • Use kitchen roll to grease the small ovenproof dishes with the oil 
2

Prepare the baked oats

  • Add the rolled oats, plant-based milk, maple syrup, cinnamon and vanilla extract to the mixing bowl and stir to make a textured mixture
  • Add the blueberries to the bowl and fold into the mixture
  • Transfer the mixture to the ovenproof dishes, put the dishes in the oven and bake for 20 minutes
3

Prepare the pecans and seeds

  • Roughly chop the the pecans
  • Spread the pecans and the seeds out on small baking tray, put the tray in the oven for the last 5 minutes of baking time
4

Dress and serve

  • Remove the dishes and the tray from the oven, place on heat proof mats and leave to rest for a couple of minutes
  • Spoon the plant-based yoghurt onto the baked oats
  • Sprinkle over the pecans, seeds and blueberries
  • Drizzle over a little maple syrup and serve immediately

Tips & Variations

  • Mix up the fruit: We love blueberries but raspberries, sliced banana, or even a handful of frozen cherries work brilliantly here. Use whatever you've got in the freezer.
  • Make it richer: If you want something a little more indulgent, a spoonful of almond butter stirred into the oat mixture before baking is absolutely gorgeous. Trust us on this one.
  • Batch it: This scales up really easily. Just use a larger ovenproof dish and add a few extra minutes in the oven. Make a big batch on Sunday and you've got breakfast sorted for a couple of days.

Why This Works

The trick here is baking the oats rather than just cooking them on the hob. It gives everything a slightly crisp top with a soft, custardy middle; that's way more interesting than porridge. Folding the blueberries in gently before baking means they hold their shape just enough but still release all that gorgeous juice through the mixture. The maple syrup isn't just sweetness either. It adds a depth that really ties it all together.