Save Last winter, when my apartment felt like an icebox and I needed something warm to hold, I threw oats, an egg, and frozen berries into a blender without thinking. The result came out of the oven looking like cake but tasting like breakfast, and I proceeded to eat it three days in a row standing at the counter.
My roommate walked in while these were baking and asked what cake I had made. When I explained it was basically breakfast, she stood there waiting for the timer to count down, spoon in hand. Now we fight over who gets the last ramekin.
Ingredients
- 1 cup rolled oats: Pulse these into coarse flour for a smoother texture without losing all the heartiness
- 1/2 teaspoon baking powder: This is what gives you that cake-like rise instead of dense mush
- 1/4 teaspoon ground cinnamon: Warm spice that makes everything taste cozy even on gray mornings
- Pinch of salt: Just enough to make the flavors pop without tasting salty
- 1 large egg: The structure and protein that transforms blended oats into something satisfying
- 1/2 cup milk: Dairy or whatever plant-based version you have in the fridge works perfectly
- 1/4 cup plain Greek yogurt: Makes the interior custard-like while adding protein
- 2 tablespoons maple syrup or honey: Just enough sweetness to feel indulgent without sending you into a sugar crash
- 1 teaspoon vanilla extract: Do not skip this—it pulls everything together
- 2/3 cup blueberries: Fresh or frozen, they create those jammy pockets that make every bite interesting
- 1 tablespoon mini chocolate chips: Totally optional but highly recommended for hard mornings
- 1 tablespoon chopped nuts: Walnuts or pecans add crunch and make it feel more substantial
Instructions
- Heat things up:
- Preheat your oven to 350°F and grease two ramekins or a small baking dish with butter or oil
- Make oat flour:
- Toss the oats, baking powder, cinnamon, and salt into a blender and pulse until the oats look like coarse meal
- Add the wet stuff:
- Crack in the egg, pour in the milk, scoop the yogurt, add the maple syrup and vanilla, then blend until completely smooth
- Gentle fold:
- Pour the batter into a bowl and fold in the blueberries by hand so they do not all burst
- Divide and conquer:
- Pour everything evenly into your prepared ramekins or baking dish
- Top it off:
- Scatter a few extra berries on top along with nuts or chocolate chips if you are feeling fancy
- Bake until golden:
- Slide them into the oven for 25 to 30 minutes until the center is set and the top has that gorgeous golden color
- Patience pays:
- Let them cool for at least 5 minutes because molten blueberry lava is no joke
Save I brought a batch to my sister when she was sick and she texted me two days later asking if I could drop off more. Apparently her husband had eaten three in one sitting and was now requesting them for weekend breakfast every week.
Make It Yours
The beauty of this recipe is how easily it adapts to whatever you have on hand. Sometimes I use raspberries when they are on sale, other times diced apples in the fall. Once I used peaches and added a pinch of ginger and it felt entirely new.
Texture Secrets
Blending the oats first is the difference between mushy oatmeal and something that feels like a treat. You still want some texture, so do not go all the way to flour—coarse meal is perfect. The Greek yogurt is also non-negotiable for that custard interior.
Meal Prep Magic
Bake a batch on Sunday and you have breakfast for four days ready in minutes. They actually improve after a night in the fridge as the flavors meld. Reheat for 30 seconds in the microwave and they taste freshly baked.
- Store them in the ramekins you baked them in for easy grab-and-go mornings
- Top with a dollop of yogurt before reheating to refresh the moisture
- Sprinkle with cinnamon sugar right before eating for a cafe-style finish
Save Spoon into a bowl when you need breakfast to feel like a hug. Warm, sweet, and somehow exactly what you needed.
Recipe FAQ
- → How do I make this dish vegan?
Replace the egg with a flax egg and use plant-based yogurt and milk to keep it vegan while maintaining the creamy texture.
- → Can I substitute the blueberries with other fruits?
Yes, raspberries, diced apples, or chopped peaches work well as alternatives, adding different flavors and textures.
- → What is the best way to bake this dish evenly?
Use small ramekins or an 8x8-inch baking dish and bake at 350°F (180°C) until the center is set and the top turns golden brown.
- → Can I prepare this in advance for meal prep?
Absolutely. Bake ahead and store portions in the fridge. Reheat for a quick and satisfying breakfast anytime.
- → Are there allergen concerns with this dish?
Contains egg and milk unless substituted. Oats may have gluten cross-contamination, and nuts are optional add-ons—check ingredients carefully.