These delicious Steel Cut Baked Oats with Blueberries make an amazing breakfast for Oat lovers! Everything gets combined in a blender and then the blueberries are stirred in. Bake for 25 minutes. They can even be made ahead for a healthy quick breakfast!
These are similar to the ones everyone is making on Tik-Tok.
Eggs in a mug are another quick recipe for breakfast lovers on-the-go!
What are Baked Oats
Baked Oats have been around for a long time, but this quick version in a blender has recently become very popular due to the tik-tok videos going viral!
The oat mixture is baked in the oven, usually in individual ramekins and comes out with a texture somewhere between a pancake and a muffin!
Why Make This Recipe
- This recipe uses Steel Cut Oats which are a really healthy breakfast choice. They are minimally processed and contain more fiber than traditional rolled oats.
- Blueberries are a nice bright flavor added to the earthy oats and the sweet banana.
- These baked oats can be made ahead and reheated in the microwave for an easy breakfast.
Ingredients
Here are the things you need to make this Steel Cut Baked Oats recipe, plus some tips on a few ingredients.
BLUEBERRIES– You can use fresh or frozen berries in this recipe.
If you don’t have blueberries, then you can absolutely use raspberries, blackberries or chopped strawberries!
RAMEKINS – For this recipe you need 8 oz. individual ramekins. Make sure you use oven safe ramekins.
BLENDER – You want to make sure you use a powerful blender that can blend the steel cut oats smooth. I use the Ninja Nutri and it works perfectly!
Step by Step Picture Instructions
This recipe is pretty easy. The majority of the “work” is done in the oven.
Start by preheating your oven to 350 degrees. Prep the ramekins by spraying them with non stick spray and placing on a rimmed baking sheet.
In a powerful blender add the steel cut oats, banana, eggs, maple syrup, baking powder, salt.
Blend for about 30 seconds until the mixture looks smooth.
Then, by hand, stir in about ⅔ of the blueberries.
Divide the mixture evenly between the ramekins, filling them about ¾ full.
Top with the remaining blueberries.
Bake for 25 minutes. Let cool for 5 minutes. Then dig in!
You can garnish/serve them with additional syrup, blueberry syrup, or cream/milk.
Recipe Tips
- Use a really ripe banana. They tend to be sweeter!
- If you have it or can get it, use 100% maple syrup. It will have a cleaner maple flavor than the corn syrup version of maple syrup.
- Fresh or frozen blueberries will work.
- Bake your oats in individual ramekins set on a baking sheet, just in case they bake over.
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Did you make this recipe?
I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Baked Steel Cut Oats with Blueberries + Video
Ingredients
- 1 cup steel cut oats
- 1 ripe banana
- 2 large eggs
- 2 ½ tablespoon maple syrup
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup fresh or frozen blueberries
- non stick spray
Instructions
- Preheat the oven to 350°.
- Spray your ramekins with non-stick spray. Place them on a rimmed baking sheet just in case your oats bake over! Set aside.
- In a powerful blender or food processor add the oats, banana, eggs, maple syrup, baking powder, and salt. Process for about 30 seconds, until everything is bleded smooth.
- By hand lightly stir in about ⅔ of the blueberries.
- Divide the batter between the 4 prepared ramekins, filling them about ¾ full. Top with the additional berries.
- Pop in the oven for 25 minutes.
- Let cool for 5 minutes and dig in!
- Top with additional maple syrup, blueberry syrup, or cream.
Recipe Tips and Notes:
- Use a really ripe banana. They tend to be sweeter!
- If you have it or can get it, use 100% maple syrup. It will have a cleaner maple flavor than the corn syrup version of maple syrup.
- Fresh or frozen blueberries will work.
- Bake your oats in individual ramekins set on a baking sheet, just in case they bake over.
Barbara Witt says
Can you tell me what size (one pan) I would use for your recipe?
Thank you!
Susie Weinrich says
An 8×8 pan should work!
Lesley says
These were so easy and tasty right out of the oven. I have made them often and recently substituted frozen mango chunks stirred into the batter with fresh raspberries on top. The warm mangos added a wonderful creamy texture.
isabella says
hello – if you freeze these and want to warm them up in the oven, instead of microwave, what temp and how long? do you think this would dry them out?
thank you!
Susie Weinrich says
That would work, I would just cover them with foil so they don’t dry out. I would do 350 for 10 minutes then check if the middle is warm. If not, add 5 minute increments.
Bev says
I wasn’t sure if I could make this recipe work based on previous reviews. I’ve made steel cut oats in the slow cooker, and hated them. I dislike the texture of oatmeal (mushy) and like the bite of steel cut oats. I decided to make my oats on the stove for this recipe, in advance. You could probably only cook them for just 5 mins (old fashioned oats) or cut back on water/milk to keep them from being too soft.
I used leftover chunky applesauce instead of banana (what I had on hand) and honey instead of syrup. I had to bake it for 10-15 mins longer, because it wasn’t set at 25 min. Also, don’t bother to add the extra blueberry until it’s out of the oven as they’ll just sink. When it’s ready the oats will be a pretty golden brown, and the blueberry will be bubbling 😋! It’s actually very delicious when made this way. It has a cake like, super soft oat cookie texture. Add some chocolate, butterscotch, or white chocolate raspberry chips on top for extra yummy flavor. Five stars with the changes!
Amy says
Great flavor, super easy, and naturally gluten free! Puffs up beautifully, almost like banana blueberry muffins. I agree they are a bit dry right from the oven BUT, serve these with cream and some extra syrup & blueberries and they are heavenly!! 4 stars with extra cream/milk and syrup, 3 stars straight out of the oven. Thank you! Our GF niece loved them and helped us make them. And, good gosh, with the fiber and protein, they keep you satisfied for HOURS!!
Diane Fitti says
I made these the day before I wanted them for breakfast. I made them per the recipe but I found they were a little a dry and crunchier than I would have liked for oatmeal, even steel cut oats. I felt like it needed a little milk and maybe they should sit overnight to soften the oats. Otherwise the flavor and sweetness was good.