Ingredients
(Serves 4)
1½ cups fresh or frozen blueberries (if frozen, do not thaw)
1 cup milk (dairy, almond, oat, or soy)
2 large eggs
¼ cup honey or pure maple syrup
1 tsp pure vanilla extract
½ tsp ground cinnamon
¼ tsp ground nutmeg (optional, but adds warmth)
¼ tsp fine sea salt
1 cup rolled oats (not quick oats)
½ tsp baking powder
2 tbsp melted butter or coconut oil
Note: For extra protein, stir in 1–2 scoops of vanilla or unflavored protein powder.
Instructions
1. Prep & Preheat
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 them on a rimmed baking sheet for easy handling.
2. Add Blueberries
Divide blueberries evenly among the jars (about ⅓ cup each). They’ll sink slightly during baking, creating a fruity base.
3. Mix Wet Ingredients
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.
4. Stir in Dry Ingredients
Add rolled oats and baking powder. Stir gently until fully incorporated. Let the batter rest for 2–3 minutes to allow oats to soften slightly.
5. Assemble
Pour the batter evenly over the blueberries in each jar, filling about ¾ full. Gently tap jars on the counter to release air bubbles.
6. Bake to Perfection
Bake for 25–30 minutes, or until the centers are set and the tops are lightly golden. A toothpick inserted should come out clean (a few moist crumbs are fine).
7. Cool & Serve
Let cool for 5–10 minutes before serving (they’ll be molten-hot straight from the oven!). Enjoy warm, or refrigerate for up to 5 days and reheat as needed.
Serving Suggestions
Toppings: Greek yogurt, extra blueberries, sliced almonds, or a drizzle of honey
On-the-go: Screw on jar lids and take to work or school
Brunch upgrade: Serve with a dollop of whipped cream or coconut yogurt
Kid-friendly: Let cool completely and serve as a healthy dessert
Frequently Asked Questions
Can I use steel-cut oats?
No—they won’t soften properly. Stick with rolled oats (old-fashioned).
Can I make it vegan?
Yes! Use flax eggs (2 tbsp ground flax + 6 tbsp water), plant-based milk, maple syrup, and coconut oil.
How do I store leftovers?
Keep covered in the fridge for up to 5 days, or freeze for 2 months. Reheat in the microwave or oven.
Can I double the recipe?
Absolutely! Just use more jars or bake in a greased 8×8-inch dish (bake time may increase by 5–10 minutes).
Allergy Information
Contains: Eggs, dairy (if using butter/milk)
Gluten-free option: Yes (with certified GF oats)
Nut-free: Yes (if using dairy milk and butter)
Vegetarian: Yes
Always verify ingredient labels if managing allergies.
Nutrition Facts
(Per jar, includes toppings as written)
Calories: 380
Protein: 47g
Fat: 14g (Saturated: 6g)
Carbohydrates: 42g
Fiber: 5g
Sugar: 22g (natural + added)
Sodium: 280mg
Values may vary based on milk and sweetener used.
These Baked Blueberry Breakfast Jars are more than a meal—they’re a morning ritual wrapped in convenience and flavor. With their tender crumb, bursts of blueberry, and impressive protein punch, they prove that healthy eating can be both effortless and indulgent. So preheat your oven, grab your jars, and bake your way to a brighter, more energized start.
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