The Best Blueberry & Lemon Baked oats (Gluten Free, Vegan)

Prep: 5 minutesCook: 25 minutesTotal: 30 minutes
Yield: serves 1Category: Breakfast
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These single serve blueberry baked oats make such a delicious breakfast and are a nutrient dense option. The blueberries and citrus give this such a light and refreshing flavour and help you get an extra serving of fruit into your day. I like to top my baked oats with additional blueberries and a generous squeeze of maple syrup.

This is the perfect cosy breakfast to make on those mornings you have a little more time than usual, making it ideal for weekends or days you are working from home. Personally, I like to whip these up after training and shower while they are in the oven! If you like these oats you may also like my Banana Bread Baked Oats recipe which you can find here. Alternatively, for a version of these baked oats in a tasty on the go bar version why not try my Blueberry Banana Breakfast Bars or my Blueberry Banana Breakfast Muffins.

The amounts noted are for one single serving, if you wanted to create this for two people just double the amounts and split between two ramekins. The bake time is 25 minutes in a preheated oven, however, ovens do vary so keep an eye on the oats to ensure they don’t burn and allow up to 30 minutes. If you really are in a rush, you can treat this as more of a mug cake and simply microwave for 2 to 3 minutes!

If desired, you could experiment with other ingredients thrown into the batter, I think white chocolate chips would work really well with the flavours in these blueberry baked oats. I class this as breakfast but it does make a delicious dessert too.

Use a little bit of oil or spray to line your ramekin, small bowl or mug to ensure your baked oats do not stick. To grease my ramekins I usually add a little bit of coconut oil to the bottom of my dish and place in the oven while it preheats to allow it to melt.

Don’t throw the lemon away once you have used the zest, save it and throw the juice in a garlicky pasta dish such as my Nettle, Courgette & Lemon recipe which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 50g 1/2 cup gluten free oats
  • 1 handful blueberries
  • 1/2 banana
  • 50ml 3 tbsp soya milk
  • zest of 1 lemon
  • 1 tbsp maple syrup
  • 1/2 tsp baking powder


  1. Place the oats in a blender and blitz until fine
  2. Add the banana, soya milk, maple syrup and baking powder to the blender. Blend until a smooth batter forms
  3. Add the blueberries and lemon zest to the batter and stir well so they are evenly distributed throughout
  4. Scrape the mixture out into a greased oven proof ramekin, dish or mug
  5. Place in a preheated oven and bake for 25 minutes at 180 degrees Celsius or until a toothpick comes out clean


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