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This blueberry baked oatmeal for one is a healthy and filling vegan breakfast made with simple pantry ingredients – no banana, no egg, and no refined sugar. Perfect for a calm breakfast or make-ahead lunch, it’s comfort food that supports steady energy throughout the morning.
If you find yourself standing in the kitchen mid-morning wanting something warm, wholesome and comforting, but don’t want to cook a big batch or another banana-based breakfast – this one’s for you.
I eat oatmeal almost every day, but baked oats were new to me until recently. What I didn’t expect was how easy a single-serve baked oatmeal would be!
One bowl, simple ingredients, no eggs, no banana, and just enough sweetness to feel like a treat without the energy crash.
The first time I tested this recipe, I made three versions side by side… and my 3-year old promptly polished them off! Since then, we’ve baked them almost every day – sometimes fresh, sometimes ahead of time and rewarmed for brunch on a busy workday.
They’re the perfect quick, easy and wholesome food I crave when I want steady energy and a bit of comfort, without any fuss or mess.
The blueberries go all delicious and jammy, the oats stay creamy and the whole thing feels like a small, kind pause in the day. Not fancy. Just really rather good.
Happy cooking, Tara x
Quick links:
- Jump to Recipe
- Ingredients
- Step-by-Step Instructions (with Photos)
- Success Tips
- Serving Suggestions & Storage
- FAQs
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WHY YOU’LL LOVE THIS BAKED OATMEAL RECIPE
- Perfectly portioned for one – satisfying without leftovers or waste.
- No banana, no eggs – ideal if you don’t love banana or want a simpler ingredient list.
- Warm, comforting and steady – great for gentle energy rather than spikes and crashes.
- Flexible and make-ahead friendly – prep ahead, bake fresh or reheat when needed, we cover all options in the how to store section below.
HOW TO MAKE BLUEBERRY BAKED OATS
Here’s a summary of the ingredients needed and steps involved in making this blueberry baked oatmeal for one recipe.
Make sure to head to the recipe card below for the full recipe, ingredient quantities and detailed instructions.
INGREDIENTS FOR: BLUEBERRY BAKED OATMEAL FOR ONE
- Soya milk – adds creaminess and extra protein, but you can substitute for oat milk, coconut milk, almond milk or a plant-based milk of your choice.
- Almond butter – provides richness, healthy fats and helps to hold the oatmeal together. You can substitute for cashew butter or peanut butter, although peanut butter does tend to overpower the blueberry flavour. We don’t recommend substituting for tahini (we’ve tried it, it gives a bitter finish).
- Maple syrup – a touch of natural sweetness without refined sugar. You can substitute for a liquid sweetener of your choice, such as coconut nectar.
- Vanilla extract – enhances the flavour of the blueberries (don’t skip it, it really makes a difference!)
- Rolled oats – also known as old-fashioned oats. We don’t recommend substituting for quick oats, porridge oats, steel-cut oats or whole oats as the texture of the finished oatmeal won’t be quite right.
- Baking powder – gives the oatmeal a lighter, fluffy texture.
- Ground cinnamon – adds a warming, gentle sweetness.
- Coconut oil (melted) – adds moisture to the oats and a lovely crispness to the edges.
- Blueberries – a generous amount for lots of lovely jamminess!
- Optional extras – add walnuts for crunch, lemon zest for a fresh and fruity flavour or dark chocolate chips for some extra indulgence. There are many different ways to make it your own version!
HOW TO MAKE THIS VEGAN BAKED OATMEAL FOR ONE
I’m not sure we need process images for this simple recipe… but here we are!!
1. Mix the wet ingredients together (except the coconut oil).
2. Stir in the remaining ingredients, including the coconut oil. Transfer the mixture to a greased ramekin (approx capacity 300ml/10oz).
Busy morning…? You can mix this baked oatmeal straight in the ramekin if you really don’t want the extra washing up! Although, it may stick to the sides a bit more as you won’t be able to grease the ramekin.
3. Bake the oat mixture for 30 minutes in a preheated oven until set and golden on top.
4. Rest for a few minutes and then enjoy with your favourite toppings. Fresh fruit, vegan yoghurt and maple syrup are all great additions.
TIPS FOR MAKING VEGAN BAKED OATS
Use runny, stirrable almond butter. The thick stuff at the bottom of the jar doesn’t mix in as smoothly.
Want to use frozen blueberries rather than fresh? Yes! We’ve tested it and it works just as well.
Don’t over bake. You want the oatmeal to be just set with a lightly golden brown top, so the centre stays soft and comforting rather than dry.
Adjust the sweetness for taste. I like to 1/2 the syrup when making these baked oats for my toddler… and drizzle a little extra on top when making them for myself!
HOW WE TESTED THIS VEGAN BAKED OATMEAL RECIPE
We tried A LOT of variations of this vegan blueberry baked oatmeal for one (over 20 tests!), so you don’t have to!
- Banana-free testing – we tested various banana replacements including pumpkin puree and apple sauce, but settled on a combination of almond butter, soy milk and coconut oil to add moisture, creaminess and a protein boost.
- Blended or whole oats – we loved how these baked oats looked when we made them with oat flour (it looked like a muffin in a dish and had a cake-like texture!) but preferred the texture of making this recipe with rolled oats – it was more like classic oatmeal.
- Using different fruit – we tested with raspberries, summer fruits and blueberries. Blueberries were our preference as they were naturally sweeter.
- Single-serve portions – we tested varying ingredient amounts and portion sizes and settled on a single serving recipe that fits into a popular sized ramekin (10oz/300ml).
- Fresh vs reheated – this vegan oatmeal bake recipe has been tested freshly baked, baked ahead and reheated, as well as frozen and reheated.
SERVING SUGGESTIONS
Serve this healthy baked oatmeal with your favourite toppings. We like dairy free yoghurt, fresh blueberries and a drizzle of maple syrup!
Pssst… did you know? We also have a blueberry muffin bircher recipe you might like! You can make it in advance, pop it in the fridge and enjoy this fresh, creamy and fruity breakfast in the morning. If you’re looking for a grab-and-go breakfast, try these Sugar Free Breakfast Muffins are perfect!
HOW TO STORE
Fridge. Once baked, cool and cover with eco-cling film or a reusable lid. Refrigerate and store for up to 3 days.
Freezer. Once baked, cool and cover with eco-cling film or a reusable lid (with a tight fit). Freeze for up to 1 month. Defrost in the fridge overnight before heating up.
Reheating. Serve freshly baked for the best results, but if you’d like to reheat, microwave until warmed through (1-2 minutes). Add a splash of non-dairy milk if needed to loosen the mixture.
Want to make in advance? You can mix the ingredients in advance and then bake in the morning*. Cover the dish and refrigerate over night and, if the oatmeal mixture looks a little thick in the morning, just stir in 1-2 tsp dairy free milk before baking.
If you like to meal prep, you can bake a batch of these serves one oatmeals fully and then reheat in the microwave on busy mornings.
*Please note that the oatmeal will be slightly fluffier if made and baked fresh, due to the use of baking powder, which will become less effective when it’s mixed and then left overnight before baking.
FAQs
Can I make vegan baked oatmeal for one, without banana and without eggs?
Yes! This recipe was developed specifically to work without banana and eggs.
Is baked oatmeal healthy?
This vegan baked oatmeal recipe uses whole oats, healthy fats and unrefined sugar, making it a balanced, filling option rather than a sugary breakfast.
Can I prepare these baked oats ahead of time?
Yes, you can mix the ingredients in advance and then bake in the morning*. Cover the dish and refrigerate over night and, if the oatmeal mixture looks a little thick in the morning, just stir in 1-2 tsp dairy free milk before baking.
Alternatively, you can bake fully and then reheat in the microwave before serving.
*Please note that the oatmeal will be slightly fluffier if made and baked fresh, due to the use of baking powder, which will become less effective when it’s mixed and then left overnight before baking.
Is this vegan baked oatmeal for one recipe gluten-free?
This recipe is naturally gluten free when made with certified gluten free oats and gluten free baking powder.
Always check the labels of all of the ingredients for added flavourings or cross-contamination warnings, as these can vary between brands – especially if cooking for someone with coeliac disease or a gluten intolerance.
Can I use different fruit?
Absolutely! We’ve tested with raspberries, blueberries and mixed berries, all of which are delicious. If you are using raspberries or mixed berries, you may need a little more syrup on top of the oatmeal on serving to counteract some of the sharpness of those berries.
How many calories do these baked oats have?
These vegan baked oats for one have approximately 360 calories* per serving and 9g protein!
* Excludes any optional extra toppings.
Blueberry Baked Oatmeal For One (Vegan | No Banana)
Ingredients
Wet ingredients:
- 55 ml soya milk (at room temperature (substitute: oat milk))
- 10 g almond butter (smooth and runny)
- 10 g maple syrup
- ½ tsp vanilla
Remaining ingredients:
- 35 g rolled oats (approx 5 tbsp)
- ¼ tsp baking powder
- ⅓ tsp cinnamon
- 5 g coconut oil (melted)
- 50 g blueberries (fresh or frozen)
- Optional: 1 tbsp walnuts (roughly chopped/crumbled)
- Optional: 1 tsp lemon zest
Instructions
- Preheat the oven to 170°C fan (190°C fan / 375°F / gas mark 5).
- Lightly grease the sides of a 300ml/10oz ramekin with coconut oil (or spray oil).
- Add the wet ingredients (except the oil) to a medium mixing bowl and stir together.55 ml soya milk, 10 g almond butter, 10 g maple syrup, 1/2 tsp vanilla
- Add the remaining ingredients to the bowl and stir together. Transfer the mixture to the prepared ramekin.Hate washing up? You can mix everything right in the ramekin if you prefer, to save washing up an extra mixing bowl! Just be aware that the baked oatmeal may stick to the sides of the ramekin more if you do this.35 g rolled oats, 1/4 tsp baking powder, 1/3 tsp cinnamon, 5 g coconut oil, 50 g blueberries, Optional: 1 tbsp walnuts, Optional: 1 tsp lemon zest
- Bake for 30 minutes until the top is set and lightly golden.Prepped your oats in advance and refrigerated overnight? If the mixture looks thick, stir in 1-2 tsp of dairy free milk before baking.
- Leave to cool for a few minutes before enjoying topped with fresh fruit, dairy free yoghurt and/or maple syrup.
Notes
Nutrition
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Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
