Blueberry Baked Oats - Cocoa Fferns

Single-serve baked oats with blueberries, mashed banana and maple syrup — nourishing breakfast in 30 minutes.

# What You Need:

01 - 1/2 cup rolled oats (old-fashioned)

02 - 1/2 cup milk (dairy or unsweetened plant-based)

03 - 1 small ripe banana, mashed

04 - 1 tablespoon pure maple syrup

05 - 1/2 teaspoon vanilla extract

06 - 1/4 teaspoon baking powder

07 - Pinch of fine salt

08 - 1/3 cup fresh or frozen blueberries

09 - 1 teaspoon chopped nuts (almonds or walnuts), optional

10 - Extra maple syrup, for drizzling

01 - Preheat the oven to 350°F. Lightly grease an 8-ounce (about 240 ml) oven-safe ramekin or small baking dish.

02 - In a mixing bowl, whisk together the rolled oats, milk, mashed banana, maple syrup, vanilla, baking powder and salt until homogenous.

03 - Gently fold most of the blueberries into the oat mixture, reserving a few for the surface.

04 - Transfer the mixture to the prepared ramekin, smoothing the top and scattering the reserved blueberries and chopped nuts, if using.

05 - Bake for 22 to 25 minutes, or until the center is set and the surface is lightly golden.

06 - Allow to cool for a few minutes, then drizzle with extra maple syrup if desired and serve warm.

01 -

It feels indulgent but takes less than half an hour from start to finish.
I keep coming back to it because it’s endlessly customizable with whatever fruit or milk I have on hand.

02 -

Once I impatiently tried to unmold the oats too soon and discovered, with a splat, that patience really is a virtue here.
Switching the banana for applesauce gave the dish a lighter, almost apple-pie feel—don’t be afraid to mix it up.

03 -

If you’re prepping ahead, assemble all but the blueberries and top them fresh before baking for best texture.
A teaspoon of almond butter swirled into the oats before baking gives surprising richness and depth.