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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 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 160kcal
Author Kelli Shallal MPH RD

Ingredients

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

Serving: 1Jar | Calories: 160kcal | Carbohydrates: 27g | Protein: 7g | Fat: 5g | Fiber: 5g