Blueberry Baked Oats

Blueberry Baked Oats are a cozy, delicious way to start your day, especially as the weather gets chilly. Break out your ramekins – this recipe makes four little “cakes,” perfect to serve fresh or enjoy as a make-ahead breakfast for the week. Even better, while each tasty serving makes you feel like you’re eating dessert for breakfast, it’s more of a “better-for-you” approach, with the benefits of blueberries and bananas. Now that’s a boost of blue!

Makes

4 Servings

Ingredients

• 2 eggs
• 2 cups dry quick-cooking rolled oats
• 1 cup 1% milk
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large bananas
• 1 cup fresh or frozen blueberries
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1/2 cup fresh blueberries, divided
• 1 cup fat-free plain Greek yogurt
• 1 tablespoon lemon zest

Directions

1. Wash hands with soap and water.
2. Preheat oven to 350°F. Grease four 8-oz ramekins.
3. In a blender on high speed, blend eggs, oats, milk, baking powder and salt until the mixture is puréed and mixture resembles pancake batter. Add bananas, blueberries, honey, and vanilla; pulse until puréed to smoothie texture.
4. Divide oats mixture among ramekins, filling about ¾ of the way full then divide ¼ cup fresh blueberries over top. Transfer ramekins to a baking sheet.
5. Bake for 25 to 30 minutes or until golden around the edges and puffed. Let cool for 5 minutes before serving.
6. Serve baked oats with dollops of Greek yogurt, remaining fresh blueberries and garnish with lemon zest.

Notes

If using frozen blueberries, make sure to rinse and thaw before use. Learn more about: Bananas Lemons