I will say, however, that this recipe for blueberry muffin baked oats by food blogger and recipe developer Miranda Brady has stoked some newfound interest in improving my breakfast game. You just throw a few basic ingredients into a blender, pour them into ramekins, and let them bake as you’re getting ready for the day ahead. Simple enough… even for me as I groggily hobble into the kitchen for my jolt of java.
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By the time that glorious caffeine starts to kick in (cue the angels singing), your blueberry muffin baked oats will be good to go—as will your taste buds. If that's not motivation enough to start eating brekkie, the scent of warm blueberry muffins soon to fill your kitchen will.
Why we love this blueberry muffin baked oats recipe
Not only are these delicious breakfast muffins incredibly easy to make; they’re also nutritionally balanced so you can start your morning with sustained energy and focus. First, let’s talk about oats: a tried-and-true breakfast staple that experts from cardiologists and gastros to psychiatrists) routinely recommend.
Oat consumption has been shown to improve gut microbiota and promote immunomodulation (i.e., enhance the immune response). Moreover, beta-glucans—a type of soluble fiber and the main bioactive compound in oats—are proven to help lower cholesterol and provide anti-inflammatory effects. Per the USDA, oats offer over 10 grams of plant protein and eight grams of fiber per cup.
Vanilla protein powder amps up the rich flavor—and of course, the protein content. Paired with the oats and your milk of choice, this recipe is poised to land within the dietitian-recommended range of 21 to 35 grams of the macro for breakfast. Bananas help to thicken the batter while providing everything from fiber and protein to fatty acids and minerals.
The cherry on top—scratch that, the blueberries on top—contribute even more fiber plus a variety of vitamins, minerals, and antioxidants. Blueberries also have the potential to boost brain health and improve your mood while promoting vascular function and combatting free radical damage. Maple syrup and your spread of choice will sweeten up the recipe even further.
Tips and modifications
Say yes to the optional shmear. Brady mentions that a nut butter or spread is optional for this recipe, and mentions that she used the White Chocolate Hazelnut spread by Leo Coco on her own. Other hazelnut spreads—whether classic Nutella or Justin’s Chocolate Hazelnut and Almond Butter (lower in sugar) and Hella chocolate spread (packed with magnesium and consisting of only three ingredients)—can amplify the dessert-for-breakfast vibes. Almond butter, peanut butter, or fruit jam would be equally on top.
...And add all the toppings. To make the recipe even more decadent and antioxidant-rich, you can add in the likes of raspberries, dark chocolate chips, and/or cacao nibs.
Recipe swaps are always an option. Out of bananas? Brady says you can substitute them with two eggs (one per serving) or a half cup of yogurt.
Blueberry muffin baked oats recipe
Yields 2 servings
1 cup oats
1/2 cup vanilla protein powder
1 1/2 tsp baking powder
2-3 tbsp maple syrup
3/4 cup milk of choice
1/4 cup blueberries
1 tbsp of your favorite nut butter or spread, optional
1. Preheat oven to 350°F and lightly grease two large ramekins.
2. Add all ingredients to a blender or food processor and blitz until smooth.
3. Pour 3/4 of batter into the ramekins and add 1/2 tablespoon of nut butter to the center of each.
4. Cover with remaining batter, press in the blueberries and bake for 20-25 minutes.
- Paudel, Devendra et al. “A Review of Health-Beneficial Properties of Oats.” Foods (Basel, Switzerland) vol. 10,11 2591. 26 Oct. 2021, doi:10.3390/foods10112591
- Whitehead, Anne et al. “Cholesterol-lowering effects of oat β-glucan: a meta-analysis of randomized controlled trials.” The American journal of clinical nutrition vol. 100,6 (2014): 1413-21. doi:10.3945/ajcn.114.086108
- Sarma, Partha Pratim et al. “A pharmacological perspective of banana: implications relating to therapeutic benefits and molecular docking.” Food & function vol. 12,11 (2021): 4749-4767. doi:10.1039/d1fo00477h
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