Start your morning with a protein-packed, grab-and-go breakfast that feels like dessert: Baked Blueberry Breakfast Jars. These individual oat-based bakes are bursting with juicy blueberries, spiced with cinnamon and nutmeg, and deliver a whopping 47g of protein per serving—thanks to eggs, milk, and oats working in harmony. Baked in charming oven-safe jars or ramekins, they’re perfect for meal prep, brunch entertaining, or a quiet solo breakfast with a spoon. Ready in under 40 minutes, they’re as nourishing as they are delicious.Blueberry breakfast jars
Why You’ll Love This Recipe
47g protein per serving—keeps you full for hours
Naturally sweetened with honey or maple syrup
Gluten-free adaptable (use certified GF oats)
Make-ahead friendly: Bake Sunday, eat all week
Portable & pretty: Serve straight from the jar!
Ingredients
Ingredients
(Serves 4)
1½ cups fresh or frozen blueberries (if frozen, do not thaw)
1 cup milk (dairy, almond, oat, or soy)
2 large eggs
¼ cup honey or pure maple syrup
1 tsp pure vanilla extract
½ tsp ground cinnamon
¼ tsp ground nutmeg (optional, but adds warmth)
¼ tsp fine sea salt
1 cup rolled oats (not quick oats)
½ tsp baking powder
2 tbsp melted butter or coconut oil
Note: For extra protein, stir in 1–2 scoops of vanilla or unflavored protein powder.
Instructions
- Prep & Preheat
Preheat oven to 375°F (190°C). Lightly grease four 8–10 oz oven-safe glass jars or ramekins with butter or cooking spray. Place them on a rimmed baking sheet for easy handling.
- Add Blueberries
Divide blueberries evenly among the jars (about ⅓ cup each). They’ll sink slightly during baking, creating a fruity base.
- Mix Wet Ingredients
In a large bowl, whisk together milk, eggs, honey (or maple syrup), vanilla, melted butter (or coconut oil), cinnamon, nutmeg, and salt until smooth and well combined.
- Stir in Dry Ingredients
Add rolled oats and baking powder. Stir gently until fully incorporated. Let the batter rest for 2–3 minutes to allow oats to soften slightly.
- Assemble
Pour the batter evenly over the blueberries in each jar, filling about ¾ full. Gently tap jars on the counter to release air bubbles.
- Bake to Perfection
Bake for 25–30 minutes, or until the centers are set and the tops are lightly golden. A toothpick inserted should come out clean (a few moist crumbs are fine).
- Cool & Serve
Let cool for 5–10 minutes before serving (they’ll be molten-hot straight from the oven!). Enjoy warm, or refrigerate for up to 5 days and reheat as needed.
Serving Suggestions
Toppings: Greek yogurt, extra blueberries, sliced almonds, or a drizzle of honey
On-the-go: Screw on jar lids and take to work or school