Baked Blueberry Breakfast Jars (The Grab-and-Go Morning Hug)
Baked Blueberry Breakfast Jars (The Grab-and-Go Morning Hug)
I prepped a batch of these Baked Blueberry Breakfast Jars on Sunday night, and my Monday morning self couldn’t have been more grateful. There is something so satisfying about pulling a warm, cake-like jar of oats out of the microwave (or eating it cold!) when you’re halfway out the door. It’s got that burst of jammy blueberries and a hint of cinnamon that makes the whole house smell like a bakery.
The best part? These aren’t your typical mushy overnight oats. Because they’re baked, they have a structured, muffin-top texture on the outside while staying tender and custardy on the inside. They are perfectly portioned, portable, and—most importantly—mean you don’t have to wash a giant crusty oatmeal pot.
Whether you’re a “eat at your desk” person or just want a healthy treat that feels like dessert for breakfast, these jars are a total game-changer.
Simple Baked Blueberry Breakfast Jars
Ingredients
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2 cups rolled oats (old-fashioned)
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1 tsp baking powder
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1 tsp cinnamon
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¼ tsp salt
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1 ½ cups milk of choice (almond, oat, or dairy)
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1 large egg
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¼ cup maple syrup or honey
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1 tsp vanilla extract
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1 ½ cups fresh or frozen blueberries
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Optional: Sliced almonds or walnuts for a crunchy top
Instructions
1) Preheat and Prep Preheat your oven to 350°F (175°C). Line up 4 to 5 wide-mouth (8 oz) mason jars on a baking sheet. Lightly spray the inside of the jars with non-stick spray.
2) Mix Dry Ingredients In a large bowl, whisk together the oats, baking powder, cinnamon, and salt.
3) Whisk Wet Ingredients In a separate bowl, whisk the milk, egg, maple syrup, and vanilla until well combined.
4) Combine and Jar Pour the wet ingredients into the dry oats and stir. Fold in about 1 cup of the blueberries. Divide the mixture evenly among the jars. Top each jar with the remaining blueberries and nuts if using.
5) Bake Place the baking sheet with the jars into the oven. Bake for 25–30 minutes, or until the tops are golden and the center is set (not jiggly).
Why Breakfast Jars Are the Best
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Built-in Portion Control: Each jar is exactly one serving.
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Meal Prep Hero: Make them once and eat for 4–5 days.
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Texture Heaven: It’s like a hybrid between a muffin and a warm bowl of oatmeal.
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Totally Portable: Pop the lid on and throw it in your bag (just make sure the jar isn’t hot!).
Tips for Success
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Don’t use Quick Oats: They will turn out too mushy. Stick with Old Fashioned Rolled Oats for that chewy texture.
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Frozen Berry Trick: If using frozen blueberries, don’t thaw them first—toss them in straight from the freezer to prevent the batter from turning completely purple.
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Leave Headspace: Don’t fill the jars to the very brim; the oats will rise slightly as they bake.
Easy Variations
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Chocolate Chip: Swap blueberries for dark chocolate chips.
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Banana Nut: Add mashed banana to the wet mix and top with walnuts.
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Protein Boost: Stir in a scoop of your favorite protein powder (add a splash more milk if it’s too thick).
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Apple Pie: Use diced apples and extra nutmeg instead of berries.
FAQ – Baked Breakfast Jars
Do the jars break in the oven?
As long as you use oven-safe glass (like Kerr or Ball Mason jars) and don’t subject them to extreme temperature shocks (like putting a frozen jar in a hot oven), they are perfectly safe.
How do I reheat them?
Remove the metal lid and microwave for 45–60 seconds. You can also add a splash of milk before heating to make it extra creamy.
Can I make these vegan?
Yes! Use a flax egg (1 tbsp ground flax + 3 tbsp water) and your favorite plant-based milk.
How long do they last in the fridge?
They stay fresh and delicious for up to 5 days when sealed with a lid.
