If you’re craving something cozy and sweet for breakfast but still want to hit your protein goals, this Blueberry Coffee Cake Baked Oat Cake is exactly that. Think banana bread meets blueberry muffin meets coffee cake. All made with simple, gut-friendly ingredients and no refined sugar.

Blueberry baked oats in a ramekin topped with extra cinnamon crumble

This is my breakfast hyperfixation lately. It’s warm, soft, a little bit crunchy and hits all the important criteria for a good breakfast: protein, carbs, fats, and a bakery like feel. The base is a mix of banana, oats, and protein powder so it’s naturally sweet without any refined or added sugar. Then you get a crumble topping that bakes into a soft coffee cake layer… literally like the best part of a muffin top, but dare I say… better?

Watch Me Make Blueberry Coffee Cake Baked Oats

I used a MacroMikes Vanilla Buttercream Protein to double down on flavor (It literally makes it taste like the sweetest, most perfect bakery blueberry muffin! Plus it’s single-serve, and super easy even on busy mornings.

Why You’ll Love It

Cozy + soft texture: The banana and oats bake into a warm, muffin-like cake that’s all for you.
Nutrient-dense: With protein, complex carbs, and gut friendly fiber, it’s balanced and satisfying.
Gut-friendly: No refined sugar, no gums or fillers, healthy fiber from the oats.
Easy to make: Mixed up in one bowl and baked off in less than 20 minutes.
Customizable: Use fresh or frozen blueberries, swap protein flavors, add nut butter on top, chocolate chips, etc.

Spoonful of warm blueberry baked oats with coffee cake crumble topping

What You’ll Need

Oat Flour – Gluten-free, easy to digest, and full of fiber. You can blend your own oats or use store bought.
Protein Powder – I used Macro Mike Vanilla Buttercream (Code: AMB-SARI), but any protein that you enjoy works.
Ripe Banana – Adds natural sweetness and moisture.
Almond Milk – Or any milk of choice.
Blueberries – Fresh or frozen both work. You don’t need to thaw if you use frozen.
Almond Flour – For the crumble topping.
Coconut Sugar – Gives the topping a rich, caramel like flavor without any refined sugar.
Applesauce – Helps the crumble stick together without butter or oil.
Cinnamon – Flavor enhancer.

Overhead shot of blueberry coffee cake baked oats topped with fresh blueberries

How to Make It

Preheat the oven to 350°F and lightly grease a ramekin with coconut oil.
In a bowl, mash the banana. Stir in almond milk, protein powder, oat flour, and baking powder until smooth. Fold in the blueberries.
Make the crumble topping by mixing almond flour, coconut sugar, applesauce, and cinnamon until crumbly.
Pour the batter into the ramekin. Sprinkle the crumble overtop.
Bake for 20–25 minutes or until golden and set.
Let cool slightly before digging in. Enjoy as is or drizzle with almond butter or maple syrup.

Close-up of soft crumble topping on blueberry baked oats

Recommended Tools

Side view of blueberry coffee cake baked oats showing soft, fluffy texture and blueberry pockets

Frequently Asked Questions

Can I use frozen blueberries?
Definitely! No need to thaw, just fold them in frozen (will make the batter blue, but I think it’s extra pretty that way).
What size ramekin should I use?
A 6–8 oz ramekin works perfectly for single-serve baked oats.

Can I make it ahead?
Yes! You can bake it the night before and warm it up in the microwave or oven the next day.

Can I double the recipe?
For sure. Just divide it into two ramekins or bake in a small baking dish and adjust bake time slightly.

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