High-Protein Lemon Blueberry Breakfast Bake
A bright and nourishing high-protein lemon blueberry breakfast bake made with Greek yogurt, oats, and protein powder for a satisfying make-ahead morning meal.
- Prep Time: 10-15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1 cup plain Greek yogurt
- 2 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/4 cup honey or maple syrup
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1/2 cup vanilla protein powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a small baking dish.
- In a large bowl, whisk together Greek yogurt, eggs, milk, honey, lemon zest, lemon juice, and vanilla extract until smooth.
- Stir in rolled oats, protein powder, baking powder, and salt until fully combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30–35 minutes, until the center is set and the top is lightly golden.
- Cool for 10 minutes before slicing and serving.
Notes
- Use frozen blueberries directly without thawing.
- Choose a protein powder that bakes well to prevent dryness.
- Use certified gluten-free oats for a gluten-free option.
- Avoid overbaking to keep the texture moist.
- Store in the refrigerator for up to 4 days.
- Freeze individual portions for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 11 g
- Sodium: 180 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 70 mg
