Blueberry muffins will always have my heart, but this baked oats version is what I make when I want something that feels like a sweet treat while still being nourishing and filling. It tastes like dessert, but it’s made with real, wholesome ingredients that keep you satisfied and energized. Between the oats, protein powder, chia seeds, and blueberries, it’s packed with fiber, antioxidants, and protein, making it perfect for breakfast, a pre-workout snack, or even an afternoon pick-me-up. It’s also incredibly easy for meal prep. You bake one dish, slice it up, and you have breakfast ready for days. No morning decisions, no extra cooking, and no mess since everything gets mixed right in the same dish you bake it in.
And if you loved my Banana Bread Baked Oats, this is the blueberry muffin will be a favorite too! Same cozy base, in an equally delicious flavor.
Click here to see the step-by-step reel of this recipe!
Ingredients
makes 4-6 servings
1½ cups gluten-free rolled oats
½ cup mashed banana
2 tbsp chia seeds
½ cup vanilla protein powder (I used this one)
1¾ cups unsweetened almond milk
1 egg
1 tsp baking powder
1 tsp vanilla extract
¼ tsp salt
1 cup fresh blueberries*
For the swirl on top: +2 tbsp almond butter + ½ cup frozen blueberries*
Optional: a sprinkle of powdered sugar
*to make the bluberry swirl topping extra juicy, I warmed up some frozen blueberries and swirled it with the almond butter. You can simplify this and just use fresh blueberries for the whole recipe, or you can go with frozen for the full recipe. Warming the frozen ones will give you that jammy swirl on top though if you’re wanting that!
Print RecipeInstructions
- Preheat oven to 350°F. Spray your baking dish with avocado oil spray (an 8″ x 8″ pan or 9” x 6” or any similar oven-safe Tupperware works great. I use this one.).
- Add the fresh blueberries to the dish. Pour in the almond milk, then add the mashed banana, vanilla extract, and egg. Whisk everything together right in the dish.
- Add the oats, chia seeds, protein powder, baking powder, and salt. Stir until fully combined and no clumps remain.
- If using frozen blueberries for the topping, add ½ cup to a microwave-safe bowl. Microwave for 30 seconds, stir, then microwave another 15 seconds until they’re juicy and slightly broken down. (You can also do this on the stovetop over low heat. The goal is saucy, jammy berries.)
- Drizzle the almond butter evenly over the batter.
- Spoon the juicy blueberries (or use fresh) over the almond butter. Use a knife to gently swirl everything together to create a pretty marbled effect.
- Bake about 40 minutes or so, until the center is set.
- If the top starts browning before the middle is done, loosely tent with foil and continue baking.
- Remove from the oven and let cool for about 5 minutes. Sprinkle with powdered sugar, then slice into 4-6 servings. Enjoy!
Store in an airtight container for up to 4 days.
Whether you make it for a quick weekday breakfast, prep it for the week ahead, or treat yourself to an afternoon snack, this Blueberry Muffin Baked Oats recipe is the perfect reminder that cozy deliciousness can still be easy! Enjoy!
