Single Serve Baked Oatmeal

Ingredients

• 15 ml (1 tablespoon)maple syrup
• 80 ml (⅓ cup)almond milk (or any milk of choice)
• 1egg
• 2.5 ml (½ teaspoon)vanilla extract
• 45 g (½ cup)old-fashioned oats
• 1.5 ml (⅓ teaspoon)baking powder
• 1 pinchkosher salt
• 35 g (¼ cup)blueberries

Instructions

1. 1

   Heat and grease

   Preheat the oven to 175°C (350°F). Grease a 150 ml (5-ounce) ramekin or one of a similar size.

2. 2

   Whisk wet ingredients

   In a small mixing bowl, whisk the milk, egg, vanilla and maple syrup until well combined.

3. 3

   Mix the oats

   Add the remaining ingredients and stir until fully combined. Pour the mixture into the prepared baking dish.

4. 4

   Bake until set

   Bake for 20–22 minutes, or until set with a golden-brown top. Cool for 5 minutes before serving.

What is baked oatmeal?

Baked oatmeal is a breakfast of oats cooked in the oven with liquid and other flavourings, rather than simmered on the hob. It is popular in American home cooking, where it can be baked as a family-sized dish or portioned into individual ramekins.

This version brings together maple syrup, blueberries and vanilla in a single serving. The egg helps the mixture set, while the oats give it a soft, chewy texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 333 calories, 12g protein, 48g carbs, 10g fat.

The oats and maple syrup provide most of the carbohydrates, while the egg contributes protein and the egg and almond milk supply some of the fat. Add fruit or yoghurt alongside for a more balanced breakfast.

The key ingredients

Old-fashioned oats: These hold their shape during baking and give the finished dish its chewy texture. Quick oats may soften more, so use the type specified for the intended result.

Blueberries: Fresh berries add little bursts of fruit through the oatmeal. Fold them in with the other remaining ingredients so they are distributed through the mixture.

Maple syrup: It sweetens the oats and adds a gentle maple flavour. Whisk it with the wet ingredients so it is evenly mixed in.

Getting the mixture right

Wet ingredients: Whisk the milk, egg, vanilla and syrup together until smooth and combined before adding the oats. This helps avoid streaks of egg or syrup in the baked portion.

Dry ingredients: Stir the oats, baking powder, salt and blueberries into the wet mixture until combined, then transfer everything to the greased ramekin. Scrape the bowl so the oats and berries make it into the dish.

How to tell it is done

The oatmeal is ready when it has set and the top is golden brown, usually after 20–22 minutes in the preheated oven. The centre should no longer look loose, though the oats will remain soft rather than crisp throughout.

Let it stand for 5 minutes before eating. This brief rest gives the baked oatmeal time to settle and makes it easier to enjoy straight from the ramekin.

Timing and equipment

A 150 ml (5-ounce) ramekin or a dish of similar size keeps the mixture in a compact layer. Grease it before adding the oats to help the cooked portion release more easily.

The stated baking time is 20–22 minutes, with a further 5 minutes to cool before serving. Check for the set centre and golden top rather than relying on the clock alone.

What to serve with it

Serve the oatmeal warm on its own for a simple breakfast, or add extra fresh blueberries on top if you have some to hand. A spoonful of yoghurt alongside also makes a cool contrast to the warm, soft oats.

For a more filling breakfast, pair it with fruit or another source of protein. Keep any extra toppings modest if you want the maple and blueberry flavours to remain prominent.

Recipe notes & tips

• Grease the ramekin thoroughly, including around the base and sides.
• Whisk the egg completely into the milk mixture before adding the oats.
• Stir the blueberries through gently so they are spread around the dish.
• Use a ramekin close to the specified size so the mixture bakes as intended.
• Let the baked oatmeal rest for 5 minutes before serving.

Variations

• Use another milk: Swap the almond milk for any milk of choice, as in the recipe.
• Add cinnamon: Stir a little ground cinnamon into the oats for a warm spice note.
• Change the berries: Replace the blueberries with another berry of a similar size.
• Add chopped nuts: Stir them in with the remaining ingredients for extra crunch.
• Top with yoghurt: Add a spoonful after baking for a cool, creamy finish.

Common mistakes to avoid

• Skipping the greasing: The oatmeal may stick to the ramekin; grease it before adding the mixture.
• Under-whisking the wet ingredients: Pockets of egg or syrup can remain; whisk until evenly combined.
• Leaving the oats unmixed: Dry patches may bake unevenly; stir until all the ingredients are combined.
• Using an oversized dish: The mixture may spread into a thinner layer; choose a 150 ml (5-ounce) ramekin or similar size.
• Serving it straight from the oven: It will be very hot and less settled; wait 5 minutes before eating.

How to store

Refrigerate leftovers in a covered container and eat within 2–3 days. Reheat in the microwave until warmed through, adding a small splash of milk if the oats seem dry.

Frequently asked questions