Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Lightly grease four 8-10 oz oven-safe glass jars or ramekins with butter or cooking spray. Place on a rimmed baking sheet.
- Divide blueberries evenly among jars (about ⅓ cup each).
- In a large bowl, whisk together milk, eggs, honey (or maple syrup), vanilla, melted butter (or coconut oil), cinnamon, nutmeg, and salt until smooth and well combined.
- Add rolled oats and baking powder. Stir gently until fully incorporated. Let batter rest for 2-3 minutes to allow oats to soften slightly.
- Pour batter evenly over blueberries in each jar, filling about ¾ full. Gently tap jars on counter to release air bubbles.
- Bake for 25-30 minutes, until centers are set and tops are lightly golden. A toothpick inserted should come out clean or with a few moist crumbs.
- Let cool for 5-10 minutes before serving. Enjoy warm, or refrigerate for up to 5 days and reheat as needed.
Notes
Use rolled (old-fashioned) oats, not quick oats or steel-cut. Quick oats turn mushy; steel-cut won't soften properly.
Don't thaw frozen blueberries—they work perfectly straight from the freezer and won't make the batter watery.
Let batter rest 2-3 minutes so oats soften slightly for better texture.
Fill jars only ¾ full—batter puffs up as it bakes and you don't want overflow.
Check doneness with a toothpick starting at 25 minutes. Centers should be set, not jiggly.
These come out molten-hot. Let cool 5-10 minutes before eating to avoid burning your mouth.
Make vegan: Use flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit 5 min), plant-based milk, maple syrup, and coconut oil.
Add protein powder: Stir in 1-2 scoops vanilla or unflavored protein powder for extra protein boost.
Try different berries: Raspberries, blackberries, or mixed berries all work. Dice strawberries small.
Add nuts: Fold in ¼ cup chopped walnuts, pecans, or sliced almonds for crunch.
Bake in dish: Use greased 8x8 inch baking dish instead of jars. Increase baking time by 5-10 minutes.
Store covered in refrigerator for up to 5 days. Reheat in microwave 30-60 seconds or enjoy cold.
Freeze wrapped tightly for up to 2 months. Thaw overnight in fridge and reheat, or microwave from frozen 1-2 minutes.
Top with Greek yogurt, extra blueberries, sliced almonds, honey drizzle, or nut butter.
Perfect for meal prep: Bake Sunday, eat all week. Screw on jar lids for grab-and-go convenience.
Gluten-free: Use certified gluten-free oats.
Don't thaw frozen blueberries—they work perfectly straight from the freezer and won't make the batter watery.
Let batter rest 2-3 minutes so oats soften slightly for better texture.
Fill jars only ¾ full—batter puffs up as it bakes and you don't want overflow.
Check doneness with a toothpick starting at 25 minutes. Centers should be set, not jiggly.
These come out molten-hot. Let cool 5-10 minutes before eating to avoid burning your mouth.
Make vegan: Use flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit 5 min), plant-based milk, maple syrup, and coconut oil.
Add protein powder: Stir in 1-2 scoops vanilla or unflavored protein powder for extra protein boost.
Try different berries: Raspberries, blackberries, or mixed berries all work. Dice strawberries small.
Add nuts: Fold in ¼ cup chopped walnuts, pecans, or sliced almonds for crunch.
Bake in dish: Use greased 8x8 inch baking dish instead of jars. Increase baking time by 5-10 minutes.
Store covered in refrigerator for up to 5 days. Reheat in microwave 30-60 seconds or enjoy cold.
Freeze wrapped tightly for up to 2 months. Thaw overnight in fridge and reheat, or microwave from frozen 1-2 minutes.
Top with Greek yogurt, extra blueberries, sliced almonds, honey drizzle, or nut butter.
Perfect for meal prep: Bake Sunday, eat all week. Screw on jar lids for grab-and-go convenience.
Gluten-free: Use certified gluten-free oats.