Blueberry Baked Oatmeal Singles
I love baked oatmeal. I’ve made a lot of types since discovering its existence just a few short years ago, but these Blueberry Baked Oatmeal Singles are definitely one of my favorites. They’re so easy to make and it’s great having a hearty, filling, healthy grab-and-go breakfast all week long. I love the lightly sweet oatmeal and the bursts of juice blueberries. My husband gushed about the Pumpkin Chocolate Singles I made, but now he says he likes these ones even better. We have a winner! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
I was really excited that *siggi’s wanted to work with me on a post, because I absolutely love their yogurt and I often eat it for breakfast, a snack or as part of my lunch. What’s Icelandic-style yogurt (called Skyr)? Well, it’s made from adding live active cultures to skim milk and then straining it to make super thick, creamy yogurt that is naturally fat free and contains 2-3 times the protein of traditional yogurt. One of my favorite things about siggi’s is that every container has more protein than sugar (and no artificial sweeteners), unlike a lot of fat-free products that replace fat with sugar. The result is a lightly sweet and fruity yogurt with a super thick consistency I want to eat all the time. They have a lot of fun flavors and the blueberry worked perfectly in this recipe. If you’re looking for other ways to cook with siggi’s they even have a recipe section on their web site as well as a store locator so you can find where to buy it near you!
Looking for more baked oatmeal recipes? Try Banana Chocolate Chip Baked Oatmeal Singles, Apple Cinnamon Baked Oatmeal Singles, Pumpkin Chocolate Baked Oatmeal Singles, Chocolate Cherry Baked Oatmeal Singles, Pumpkin, Cranberry & Apple Baked Oatmeal or Blueberry Peach Baked Oatmeal!
Blueberry Baked Oatmeal Singles
- 2 cups old fashioned oats
- 1/3 cup packed brown sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 egg white
- 1 egg
- ¾ cup skim milk
- 1 (5.3 oz) container of siggi’s Icelandic-style strained non-fat blueberry yogurt
- ½ teaspoon vanilla extract
- ¾ cup fresh blueberries
- Preheat the oven to 350. Lightly mist 12 cups in a muffin tin with cooking spray.
- Combine the oats, brown sugar, baking powder and salt in a large bowl and stir until thoroughly mixed.
- In a separate bowl, whisk together the egg white, egg, yogurt, milk and vanilla. Add the wet ingredients to the dry ingredients and stir until blended together. Stir in the blueberries.
- Spoon the oatmeal mixture evenly between the prepared muffin cups. Bake uncovered for 22-25 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.
3 per single (P+ calculated using the recipe builder on weightwatchers.com)
*siggi’s rather delicious yogurts with simple ingredients and not a lot of sugar. Try delicious flavors like vanilla, pumpkin & spice, and mixed berries & açai, power up your breakfast with their recipes and print a coupon.
This is a sponsored conversation written by me on behalf of siggi’s Dairy. The opinions and text are all mine.
Couldn’t find that brand, or even kind of yogurt anywhere! 🙁 But, I did make these and just subbed the Dannon Light and Fit Greek Bluberry yogurt (80 calories) instead. They turned out great – eating them now! Love your recipes!
I’m so happy you loved these!! Thanks for letting me know 🙂
These turned out great–so yummy!! I love the pumpkin chocolate but these are my new favorites 🙂
Finally had the opportunity to bake these yesterday. These are by far my favorite baked oatmeal single recipe. So delicious!
Would quick oats work on these? I bought oats at the store the other day and just realized they were the quick oats and not old fashioned! If not I’ll just buy the old fashioned ones but I thought I’d check.. Thanks!
Honestly, I’ve never tried it using anything but old fashioned oats so I really can’t say for sure either way. If you try it out let me know!
Made this with lemon Greek yogurt and they were yummy Thanks for converting some of the recipes to smart points., that’s how I found your site.
Can these be frozen?
how do you store these after you bake them? do you put them in the refrigerator or leave them out on the counter?
I made these exactly as the recipe states and to the ‘t’ and they came out rubbery and not so good. I’m trying to figure out what I did wrong. I love all of your recipes anyways. Is the batter supposed to be very watery? Did anyone else have any issues?
I posted to Pinterest just a few minutes ago but it didn’t save. Anyway, I made these the other night. Pretty quick to pull together, but as someone else commented, it was pretty watery/liquidy. After baking for the suggested time, the toothpick came out clean, but they were kind of moist/squishy in the middle, I wondered if they needed to be in longer. I stored them in an airtight container, but moisture still seemed to accumulate on the inside (wonder if it’s from how moist they were?) The flavor was a little bland, except for when I got a blueberry in a bite. I really like the idea of these though, so I’d like to try them again and make some modifications if anyone has any suggestions. Maybe less milk? (the only change to this recipe that I made was that I used 1% milk instead of skim..and it was still the same number of points, but I wonder if it affected the consistency and flavor?)
I had similar results, a tad too wet inside even though the toothpick came out clean. So I left them on the counter over night and they were perfect in the morning. I added a 1/4 cup of almond slivers and almost doubled the blueberries. My family really liked them.
Are these mini muffins or regular size?
These are delicious! I had a similar issue with the bottom not being done. I just took them out of the tin, flipped them upside down, and baked them at 350 on a cookie sheet lined with parchment paper. Worked out great! These are super yummy!
These are DEF yummy, but I need to figure out how to get the bottoms “done”. I flipped them over and cooked them too, but they were still pretty smushy.
Made these today and they are delicious! Took them out at 22 minutes but were a little too moist inside. Put them back in for 3 more minutes then let sit on cooling rack for 10 minutes. Perfect! Thanks for another great recipe Emily!
one point pancake link does not work
Could other berries be used? Strawberries? Mixed berries? I’m not a huge fan of just blueberries. I also have a bunch of strawberries I need to use.
These were mild in flavor, but so good! Love that they are easy to grab-and-go; I just pop them in the microwave at work since I like the warm. My husband and I are making another batch tonight, but adding some lemon zest since we love the blueberry lemon flavor combo.
After reading through the comments, we were prepared to let ours bake longer. We added 10 minutes; they were still a bit “wet” in the middle, but totally edible. By the next day they were 100% set.
We’ve also tried the cherry-chocolate, though we added chips instead of powder. Love how versatile these recipes are. We plan on going through most of the flavors =) Thank you for such a genius breakfast idea!
Hey Emily! I just love your oatmeal bake muffins. My favs I’ve tried are the blueberry and the chocolate cherry. I’m guessing this isn’t your thing since it doesn’t seem like you have ant coffee flavored recipes, but I think a coffee oatmeal bake could be pretty awesome. I might experiment with the idea myself, but thought I’d suggest it in case I’m wrong and you also want this in your life 🙂 thanks for so many great recipes. I don’t repeat recipes very often but several of the ones I do are from you!
Honestly, this thought had never crossed my mind, but it sounds delicious!! Thanks for the idea!
Hi Emily. I love all your posts and looking forward to trying one by one.
I have some confusion !
1, When you post “egg white” and “egg” separately, what does it mean? Egg white means only the white part, and “egg” means “white and yellow”?
In this recipe, one “egg white” and “whole egg” ?
2. What is the unite of temperature? Is all F or C ?
Thank you !
Hi Ray! I’m based in America and the vast majority of my readers are as well, so all my temps are Fahrenheit. And yes, you are correct about eggs and egg whites. I hope you love these!
I am excited to try these! I see the points per serving, but I can’t find where it said how many servings this recipe yields? Just so I know about how big to make each one?
The serving information is always located directly beneath the recipe title in the recipe section of each post!
Hi Emily. I made these muffins for a quick grab & go breakfast and they were delicious. After reading several comments I did make a few slight adjustments. I reduced the milk to 2/3 cup, added 2 tsp of lemon zest and 1/2 tsp cinnamon and substituted lemon extract. I also let the mixture set for about 10 minutes until it thickened a bit and then filled my muffin cups. No soggy or moist bottoms or middles. They were beautifully golden brown and done all the way through and delicious! Thanks for a great starter recipe. I will be experimenting with other flavor yogurt and fruit combinations.
Delicious and WW friendly, I like that. Will be great with my coffee!
I just made these blueberry muffins & they are delicious! I’ve made almost all your muffins & my family & friends think they are a wonderful treat.
A comment about them being wet. I use room temperature eggs & milk. After the muffins are mixed together I let them sit in the bowl, stirring occasionally until the oats have absorbed most of the liquid. I do that with all the muffins & it works very well.
Emily I love your muffins. I have to say I’ve never been a fan of cooked blueberries but I love these. I’ll be making them again. Next up is your newest muffin chocolate mocha oatmeal single, I can’t wait to make them.
Have yiu tried this with the swerve brown sugar replacement? Brings it down to 0 pp for me!