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High Protein Lemon Blueberry Breakfast Bake

High Protein Lemon Blueberry Breakfast Bake

Kickstart your day with the High Protein Lemon Blueberry Breakfast Bake, a simple yet incredibly satisfying dish designed to fuel your mornings. This recipe offers a delicious and nutritious way to enjoy a fulfilling breakfast without the morning rush, proving that healthy can also be incredibly tasty.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups rolled oats old-fashioned or quick-cooking will work
  • 1 scoop vanilla or unflavored protein powder approximately 30g
  • 1/4 cup unsweetened almond milk or other milk of choice
  • 1/4 cup Greek yogurt plain, unsweetened
  • 1 large egg
  • 1 tablespoon honey or maple syrup adjust to your sweetness preference
  • 1 teaspoon lemon zest
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen blueberries
  • Optional topping: additional Greek yogurt, fresh berries, a sprinkle of nuts or seeds

Equipment

  • Oven
  • 8x8 inch baking dish
  • Large mixing bowl
  • Medium Mixing Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish or a similar small oven-safe dish.
  2. In a large mixing bowl, whisk together the rolled oats, protein powder, baking powder, and salt. Ensure there are no clumps of protein powder.
    1.5 cups rolled oats, 1 scoop vanilla or unflavored protein powder, 1/2 teaspoon baking powder, 1/4 teaspoon salt
  3. In a separate medium bowl, whisk together the almond milk, Greek yogurt, egg, honey or maple syrup, and lemon zest until well combined and smooth.
    1/4 cup unsweetened almond milk, 1/4 cup Greek yogurt, 1 large egg, 1 tablespoon honey or maple syrup, 1 teaspoon lemon zest
  4. Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few streaks of dry ingredients are okay at this stage.
  5. Gently fold in the blueberries, distributing them evenly throughout the batter. If using frozen blueberries, you can add them directly without thawing, but they might release a bit more liquid.
    1 cup fresh or frozen blueberries
  6. Pour the batter evenly into the prepared baking dish.
  7. Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is lightly golden and the center is set. A toothpick inserted into the center should come out clean or with a few moist crumbs.
  8. Let the High Protein Lemon Blueberry Breakfast Bake cool in the dish for at least 5-10 minutes before serving. This allows it to firm up and makes it easier to scoop.

Notes

Leftovers store for 3-4 days in the refrigerator. Reheat in the microwave for 30-60 seconds or in a toaster oven/regular oven at 350°F (175°C) for 5-10 minutes. Can also be frozen for up to 2-3 months.