clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Muffin Breakfast Bake

  • Author: Amanda @ Running with Spoons
  • Total Time: 25 mins
  • Yield: 1 serving 1x


  • 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
  • 1/21 Tbsp (715 ml) maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 cup (35 g) fresh or frozen blueberries


  1. Preheat your oven to 375°F (190°C), and lightly spray an individual sized ramekin with cooking oil.
  2. 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.
  3. 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

  • Prep Time: 5 mins
  • Cook Time: 20 mins

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