Description
A warm, protein‑packed breakfast featuring oats baked with juicy blueberries and crunchy almonds.
Ingredients
- 1 cup rolled oats
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1 tbsp honey or maple syrup
- 1 cup milk (dairy or plant‑based)
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup fresh or frozen blueberries
- 2 tbsp sliced almonds (plus extra for topping)
- Pinch of salt
Instructions
- Preheat oven to 350 °F (175 °C) and grease a small baking dish or ramekin.
- In a bowl, mix oats, baking powder, cinnamon, and salt.
- In another bowl, whisk together milk, egg, honey, and vanilla extract.
- Combine wet and dry ingredients until evenly mixed.
- Fold in blueberries and sliced almonds.
- Pour mixture into prepared dish and top with additional almonds.
- Bake for 25–30 minutes, until the top is golden and the center is set.
- Let cool 5 minutes before serving. Enjoy warm, optionally with extra milk or yogurt.
Notes
- Make ahead: store in fridge and reheat for a quick breakfast.
- Swap blueberries for other berries or chopped apples.
- Use almond milk and skip the egg to make it vegan—add 1/4 tsp baking soda.
- Add a scoop of protein powder for extra protein.