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Greek yogurt baked oats without banana with blueberries and a spoonful lifted from the dish
Plate Wiser

Greek Yogurt Baked Oats Without Banana

Two portions of soft, spoonable baked oatmeal with Greek yogurt and blueberries, made without banana or eggs. Uses whole rolled oats.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 2 portions
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup old-fashioned rolled oats 80 g; not steel-cut
  • 0.75 cup plain nonfat Greek yogurt 170 g
  • 0.5 cup 2% milk 120 ml
  • 1 tbsp maple syrup 20 g
  • 1 tsp baking powder
  • 0.5 tsp vanilla extract
  • 0.5 cup fresh blueberries 75 g; washed and dried
  • 1 tsp butter 5 g; for greasing

Equipment

  • 5 × 7 inch (13 × 18 cm) baking dish, at least 1½ inches deep

Method
 

  1. Preheat the oven to 350°F (177°C). Grease a 5 × 7 inch (13 × 18 cm) baking dish, at least 1½ inches deep, with 1 teaspoon (5 g) butter. Whisk ¾ cup (170 g) plain nonfat Greek yogurt, ½ cup (120 ml) 2% milk, 1 tablespoon (20 g) maple syrup and ½ teaspoon vanilla in a bowl.
    Whisking Greek yogurt, milk, maple syrup and vanilla
  2. Combine 1 cup (80 g) old-fashioned rolled oats with 1 teaspoon baking powder, then stir into the yogurt mixture until evenly coated. Do not blend the oats.
    Stirring whole rolled oats into the yogurt mixture
  3. Wash and dry ½ cup (75 g) fresh blueberries. Fold them gently into the oat mixture without crushing them.
    Folding fresh blueberries into the whole oat mixture
  4. Spread the mixture evenly in the greased dish, reaching the corners. Keep the layer level so the center and edges bake at similar rates.
    Unbaked blueberry oat mixture spread evenly in a small baking dish
  5. Bake on the middle rack for approximately 30–35 minutes, checking from 30 minutes. The edges should be lightly golden and the center should have no loose milky liquid when nudged. Rest 10 minutes, then divide into two portions. The result is moist, spoonable baked oatmeal rather than a firm cake.
    Golden blueberry baked oats resting on a cooling rack

Notes

Estimated nutrition is per half batch using nonfat Greek yogurt, 2% milk and all 5 g of greasing butter; brands vary. Optional toppings are excluded. Contains milk. Choose certified gluten-free oats and check other ingredient labels if required. This egg-free whole-oat recipe is moist and spoonable, not a blended-oat cake. Oven and dish material affect timing: look for no loose milky liquid at the center and rest before portioning. Refrigerate promptly at 40°F (4°C) or below; use within 3–4 days, following any earlier ingredient limit. Reheat leftovers to 165°F (74°C). Do not leave perishables at room temperature more than 2 hours, or 1 hour above 90°F (32°C).