From the Pantry Butler kitchen
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! USDA MyPlate Kitchen — Created by U.S. Highbush Blueberry Council, a member of the MyPlate National Strategic Partnership Program (public domain), via myplate.food
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
Method
- Wash hands with soap and water.
- Preheat oven to 350°F.
- Grease four 8-oz ramekins.
- 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.
- 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.
- Bake for 25 to 30 minutes or until golden around the edges and puffed.
- Let cool for 5 minutes before serving.
- Serve baked oats with dollops of Greek yogurt, remaining fresh blueberries and garnish with lemon zest.
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