Blueberry Baked Oats

Start your day with a breakfast that is ‘oat’ of this world! Bananas, oats, cinnamon, fresh fruit, and pure vanilla come together to make a nutritional and delicious breakfast.

Ingredients

  • 1 egg
  • 1 small to medium ripe banana
  • 1 teaspoon Nielsen-Massey® Pure Vanilla Extract
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  • 1 tablespoon granulated sugar OR 1 tablespoon honey
  • Non-stick spray or softened butter
  • ½ cup rolled oats or quick oats
  • Pinch of cinnamon
  • ½ teaspoon baking powder
  • Pinch of  salt
  • Fresh blueberries or other fruit for topping

Directions

Pre-heat oven to 350°F.

Grease a single 1-cup (8oz) oven-proof ramekin (or similar pan or bowl) with non-stick spray or softened butter.

Place remaining ingredients together in a blender or food processor.

Blend until the mixture is evenly mixed.

Pour or scoop mixture into the greased ramekin(s).

Bake for about 20-25 minutes until the edges pull away and a toothpick inserted in the middle comes out clean.

Let cool for 5-10 minutes and top with desired fruit.

Notes:

  • You can easily increase the yield of the recipe, just double, triple the ingredient quantities and divide into multiple ramekins. A jumbo muffin tin also works well.
  • You can also cook in the microwave for between 90-120 seconds in a larger, microwave safe dish.
  • Make sure the batter only fills 2/3 of the ramekin/baking dish as this puffs quite a bit in the oven. We used an 8oz ramekin for this recipe.
  • Recipe by Jessica Ellington

  • 1 egg
  • 85-100 grams ripe banana
  • 4 grams Nielsen-Massey® Pure Vanilla Extract
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  • 12 grams granulated sugar OR 20 grams honey
  • Non-stick spray or softened butter
  • 40 grams rolled oats or quick oats
  • Pinch of cinnamon
  • ½ teaspoon baking powder
  • Pinch of  salt
  • Fresh blueberries or other fruit for topping

Directions

Pre-heat oven to 176°C.

Grease a 226 gram oven-proof ramekin (or similar pan or bowl) with non-stick spray or softened butter.

Place remaining ingredients together in a blender or food processor.

Blend until the mixture is evenly mixed.

Pour or scoop mixture into the greased ramekin(s).

Bake for about 20-25 minutes until the edges pull away and a toothpick inserted in the middle comes out clean.

Let cool for 5-10 minutes and top with desired fruit.

Notes:

  • You can easily increase the yield of the recipe, just double, triple the ingredient quantities and divide into multiple ramekins. A jumbo muffin tin also works well.
  • You can also cook in the microwave for between 90-120 seconds in a larger, microwave safe dish.
  • Make sure the batter only fills 2/3 of the ramekin/baking dish as this puffs quite a bit in the oven. We used an 8oz ramekin for this recipe.
  • Recipe by Jessica Ellington

  • Nielsen-Massey time icon

    10 minsprep

  • Nielsen-Massey time icon

    20-30 minscook

  • Nielsen-Massey yield icon

    1servings

This Recipe Uses

Pure Vanilla Extract