Step-by-Step Instructions
1. Preparation
Preheat your oven to 180°C (350°F). Lightly grease two or three small ceramic ramekins or glass oven-safe jars with a bit of butter or cooking spray.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the rolled oats, baking powder, cinnamon, and salt. Ensure the baking powder is evenly distributed so the oatmeal rises slightly.
3. Combine the Wet Ingredients
In a separate bowl, whisk the egg until smooth. Add the milk, maple syrup, melted butter (make sure it’s not too hot so it doesn’t scramble the egg), and vanilla extract. Stir until well combined.
4. The Assembly
Add half of the fresh blueberries into the dry oat mixture and toss gently. Pour the wet mixture into the dry mixture and stir until everything is moistened.
5. Fill and Top
Divide the mixture evenly between your prepared ramekins. Press the remaining blueberries into the tops of each pot (this creates that beautiful, jammy look seen in your photo).
6. Bake to Perfection
Place the ramekins on a baking sheet (for easier handling) and bake for 25 to 30 minutes. You’ll know they are ready when the tops are golden brown and the centers are set but still slightly soft.
✨ Chef’s Tips for that “Picture Perfect” Look
-
The Texture: If you prefer a smoother, cake-like texture (similar to “blended oats”), you can put all the ingredients (minus the berries) into a blender for 30 seconds before pouring them into the ramekins.
-
The Garnish: Serve warm with a splash of cold milk, a dollop of Greek yogurt, or an extra drizzle of maple syrup.
-
Nutty Crunch: Add a tablespoon of chopped walnuts or pecans for an extra layer of texture.
