Baked Blueberry Breakfast
Soft, lightly sweet, and bursting with juicy blueberries
🛒 Ingredients (Serves 6–8)
Dry Ingredients
2 cups old-fashioned rolled oats
1 tsp baking powder
1 tsp ground cinnamon
¼ tsp salt
Wet Ingredients
2 large eggs
1 ¾ cups milk (dairy or unsweetened almond milk)
⅓ cup maple syrup or honey
2 tbsp melted butter or coconut oil
1 tsp vanilla extract
Add-Ins
1 ½ cups fresh or frozen blueberries
Zest of ½ lemon (optional but highly recommended)
👩🍳 Instructions
1️⃣ Preheat
Preheat oven to 350°F (175°C).
Grease an 8×8-inch baking dish.
2️⃣ Mix Dry Ingredients
In a large bowl, combine oats, baking powder, cinnamon, and salt.
3️⃣ Mix Wet Ingredients
In another bowl, whisk eggs, milk, maple syrup, melted butter, and vanilla.
4️⃣ Combine
Pour wet mixture into dry mixture. Stir until combined.
Fold in blueberries and lemon zest.
5️⃣ Bake
Pour into prepared baking dish and spread evenly.
Bake for 35–40 minutes, until center is set and edges are lightly golden.
6️⃣ Cool & Serve
Let cool for 5–10 minutes before slicing.
Serve warm with:
Greek yogurt
Extra blueberries
A drizzle of maple syrup
Or a splash of warm milk
🥶 Storage & Meal Prep
Store in refrigerator up to 5 days
Freeze individual slices up to 3 months
Reheat in microwave 30–60 seconds
❓ Q & A
Q: Can I use frozen blueberries?
Yes! Do not thaw first. Toss them in 1 tsp flour before adding to prevent sinking.
Q: Can I make this dairy-free?
Absolutely. Use almond milk and coconut oil instead of butter.
Q: Can I make it gluten-free?
Old-fashioned oats are naturally gluten-free, but use certified gluten-free oats if needed.
Q: How do I make it higher protein?
Add:
½ scoop vanilla protein powder (add 2–3 tbsp extra milk)
Or serve with Greek yogurt
Q: Can I prepare it the night before?
Yes! Assemble, cover, and refrigerate overnight.
Bake in the morning (you may need 5 extra minutes)..
