Subtly sweet and loaded with blueberry flavour, this blueberry muffin breakfast bake tastes just like a blueberry muffin but is made without any butter, oil, or refined sugar!
I’ve been eating oatmeal for breakfast for a good handful of years now, and there are times where I can’t help but wonder how I haven’t gotten sick of it yet. Granted, going through food phases isn’t a new thing for me — with Mini Wheats, Poptarts, and Nutrigrain bars being some of the more notable ones — but I don’t think any of my phases have ever lasted quite this long.
What can I say? I really like oatmeal — it’s both delicious and comforting. It’s also extremely versatile. Whenever I find myself getting a little bored at breakfast time, I just switch up the toppings or add-ins and end up with something completely different. Sometimes I’ll toss in an egg white; sometimes a spoonful of coconut flour. Sometimes I’ll top my oats with almond butter and honey; sometimes with coconut butter and jam. The combinations are literally endless.
And when I want something even more different, I go for a breakfast bake…
… which may not look like anything special at first glance, but all it takes is a little mixing action to bring out its true beauty…
Much better. But as good as it looks, I really wish I could give you guys a taste.
Or even a smell. I know there tends to be a lot of false advertising out there when it comes to recipe naming, but I’m 100% straight up serious when I say this blueberry muffin breakfast bake literally tastes like a blueberry muffin… it’s just a lot healthier and doesn’t contain any added refined sugars or oils. It also happens to be vegan and can be made gluten-free by using a gluten-free flour. But let’s talk taste and texture, since good nutrition doesn’t mean a whole heck of a lot if you have to force yourself to choke something down.
Taste wise, this breakfast bake is subtly sweet, loaded with blueberry flavour, and has a slightly detectable pastry/wheaty/doughiness… if that makes any sense. As for texture, it’s super moist, super doughy, and slightly ooey-gooey thanks to the berries. It’s drier and fluffier than something like stovetop oats, with a consistency that more closely resembles that of a muffin. And that’s saying nothing about the plethora of toppings you can throw on top…
For some reason, blueberries and cream cheese go together like peas and carrots in my mind. This might have something to do with the fact that I grew up on my mom’s crepes — which she would always stuff with cream cheese and blueberry jam — but it really is a killer combo with just the perfect amount of sweetness and tang. Another good choice would be some kind of nut butter or a coconut whipped cream. Or you could just eat it straight up — that’s pretty tasty too 😉
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- 1/4 cup (20 g) rolled oats
- 2 Tbsp (14 g) oat bran
- 2 Tbsp (15 g) flour of choice*
- 1/4 tsp baking powder
- pinch of salt
- 1/4 cup (60 ml) unsweetened vanilla almond milk
- 1/2 – 1 Tbsp (7–15 ml) maple syrup
- 1/2 tsp vanilla extract
- 1/4 cup (35 g) fresh or frozen blueberries
- Preheat your oven to 375°F (190°C), and lightly spray an individual sized ramekin with cooking oil.
- In a medium-sized bowl, combine the oats, oat bran, flour, baking powder, and salt. Add the almond milk, maple syrup, and vanilla, mixing until well combined. Gently fold in the blueberries.
- Transfer the batter to your greased ramekin, topping with a few extra blueberries if desired. Bake for 20-25 minutes, depending on desired consistency.
* I usually use an all-purpose or whole wheat, but this recipe works with most flours, including gluten-free ones
Keywords: baked oatmeal, blueberry baked oatmeal, blueberry muffin breakfast bake, breakfast, breakfast bake, gluten-free breakfast bake, healthy breakfast, oatmeal breakfast bake, vegan breakfast bake
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