Mason Jar Blueberry Baked Oats

Mason jar baked oats give you the convenience of portable oatmeal with the irresistible warm muffin like the texture of baked oats, it's the best of both worlds! (gluten-free, vegan option)

Course Breakfast

Cuisine American, Dairy Free, Gluten Free, Vegetarian

Keyword oatmeal, rolled oats

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 160kcal

Author Kelli Shallal MPH RD

Ingredients

2 cups rolled oats
2 cups frozen wild blueberries
1 cup milk you can use any, I used 2%, non-dairy is fine too
1/2 cup egg whites
2 tablespoons coconut sugar could use any sweetener replacement
1 teaspoon cinnamon
1 teaspoon vanilla
1/4 teaspoon baking soda
cooking spray

Instructions

Preheat oven to 350F.
Spray with cooking spray or grease your jars, I used coconut oil spray.
Combine all ingredients in a large bowl.
Divide mixture among 6 half pint size mason jars (8 ounces).
Bake for 30-35 minutes on a heavy duty sheet pan* (IMPORTANT SEE NOTES)
Let cool 15 minutes before putting the lid on and storing in the fridge for up to 5 days.

Notes

*Make sure to use a heavy duty pan that will not tilt. I used the small pan that comes with my toaster oven to ensure the pan would not buckle under high temperatures. Some pans that are too thin will buckle under high temps which would send your mason jars flying everywhere.

Nutrition