Blueberry Cinnamon Baked Oats

Adapted by Kyle Libramonte

Prep Time: 10 mins • Cook Time: 15-18 mins
Total Time: 35 mins

Serves 3

Ingredients:

Baked Oats

135 g rolled oats (about 1½ cups)
1 very ripe medium banana (about 120 g peeled)
2 large eggs
170 g plain Greek yogurt (about ¾ cup)
120 ml milk of choice (about ½ cup)
1½ tsp ground cinnamon
1½ tsp baking powder
1 tsp vanilla extract
⅛ tsp fine sea salt
1 tbsp maple syrup (optional)
110 g fresh blueberries (about ¾ cup)

Cinnamon Swirl

32 g runny almond butter (about 2 tbsp)
¼ tsp ground cinnamon

For the Ramekins

1 tsp oil or softened butter, for greasing

To Finish (optional)

Plain Greek yogurt
Extra blueberries
Ground cinnamon, for dusting

Per Serving (1 Ramekin) :

Calories: 440 kcal
Protein: 20g
Carbohydrates: 57g
Fiber: 8g
Total Sugars: 16g (about 4g added, from the maple)
Fat: 16g

Instructions:

Prep the Ramekins: Lightly grease three oven-safe ramekins (about 8 oz each) with oil or butter. A thin coating helps the baked oats release cleanly, so every scoop comes out neat.
Blend the Batter: Add the oats, banana, eggs, Greek yogurt, milk, cinnamon, baking powder, vanilla, salt, and maple syrup (if using) to a blender. Blend for 30–45 seconds, until completely smooth. Blending the oats into the batter gives you a soft, cake-like texture instead of a chewy, oatmeal-like one.
Fill and Top: Divide the batter evenly between the ramekins, filling each about three-quarters full. Press the blueberries gently into the tops. Leaving room at the top gives the batter space to rise without spilling over.
Make the Swirl: In a small bowl, stir together the almond butter and cinnamon. Drizzle a line over each ramekin, then drag a toothpick through it to make a swirl. Runny almond butter works best, since thick almond butter sits on top instead of swirling in.
Load The Air Crisper: Place the ramekins in the 4.5-quart glass pot of The Air Crisper, spacing them evenly so air can circulate around each one. Set The Air Crisper on top.
Bake: Select Bake Mode and bake for about 15–18 minutes, checking through the glass at 15 minutes. The baked oats are done when they're puffed and golden and the centers are set, and a toothpick inserted into the middle comes out clean.
Rest and Serve: Carefully lift off The Air Crisper and set it on a heat-resistant surface. Using the silicone gloves, remove the ramekins and let them rest for 5 minutes so the centers can finish setting. Top with a spoonful of Greek yogurt, a few extra blueberries, and a dusting of cinnamon, and serve warm.

Chef's Tips:

Use the ripest banana you have. A spotty, soft banana adds enough natural sweetness that you can skip the maple syrup entirely.
Don't overfill the ramekins. The batter rises as it bakes, and ramekins filled to the brim can overflow into the glass pot.
Test away from the berries. When checking doneness, insert the toothpick where there's no blueberry, since the berry juice can make a set center look underdone.
Tops browning too fast? Loosely tent the ramekins with foil for the last few minutes while the centers finish setting.
Using frozen blueberries? Add them straight from the freezer without thawing, and add 2–3 minutes to the bake time. Thawed berries bleed into the batter and turn it purple.
Easy swaps. Use certified gluten-free oats to make it gluten-free, sunflower seed butter for a nut-free swirl, or dairy-free yogurt and milk to make it dairy-free.
Make ahead. Bake a batch, let it cool, and store covered in the fridge for up to 3 days. Reheat in ReCrisp Mode for about 2–3 minutes, or enjoy cold straight from the fridge.
Change the fruit. Swap the blueberries for raspberries, chopped strawberries, or diced apple with an extra pinch of cinnamon.