Bake oats with mashed banana, blueberries, milk, and eggs into a warm breakfast.
Prep time: 10 minutes
Cook time: 30 minutes
Serving size: 4 servings
Ingredients
- Cooking spray or butter
- 2 eggs
- 2 cups rolled oats
- 1 cup 1% milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large bananas
- 1 1/2 cups fresh blueberries, divided
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 cup fat-free plain Greek yogurt
Instructions
- Wash hands with soap and water.
- Preheat oven to 350°F. Grease four 8-ounce ramekins (or 8–10 cups in a muffin tin) with cooking spray or butter. Place ramekins on a baking sheet.
- In a blender on high speed, blend the eggs, oats, milk, baking powder, and salt until the mixture is smooth and resembles pancake batter.
- Add the bananas, 1 cup of the blueberries, honey, and vanilla; pulse until puréed to a smoothie-like texture.
- Divide the batter evenly among the ramekins or muffin cups, filling each about 3/4 full. Divide 1/4 cup of blueberries evenly on top.
- Bake until golden around the edges and puffed: 25–30 minutes for ramekins or 10–15 minutes for muffin tins. Check for doneness with a toothpick. Let cool for 5 minutes before serving.
- Serve with dollops of Greek yogurt and the remaining 1/4 cup of blueberries. Enjoy!
- Store any cooled, un-topped baked oats in an airtight container in the refrigerator for up to 5 days.