Ah! A Blueberry Protein Breakfast Bake—perfect for a make-ahead, healthy breakfast that’s high in protein, naturally sweetened, and loaded with blueberries. Here’s a full recipe:
Blueberry Protein Breakfast Bake
Ingredients (serves 6–8):
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2 cups (180 g) old-fashioned oats
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1/2 cup (50 g) vanilla protein powder (whey, plant-based, or your choice)
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1 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1 tsp cinnamon
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1 cup (240 ml) milk (dairy or plant-based)
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2 large eggs
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1/3 cup (80 ml) maple syrup or honey
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1 tsp vanilla extract
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1/2 cup (120 g) Greek yogurt (optional, for extra creaminess)
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1–1 1/2 cups fresh or frozen blueberries
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Optional toppings: sliced almonds, extra blueberries, or a drizzle of nut butter
Instructions:
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Preheat oven:
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350°F (175°C). Grease an 8×8-inch (or similar) baking dish.
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Mix dry ingredients:
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In a large bowl, combine oats, protein powder, baking powder, baking soda, salt, and cinnamon.
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Mix wet ingredients:
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In another bowl, whisk together milk, eggs, maple syrup, vanilla, and Greek yogurt if using.
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Combine and fold in blueberries:
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Pour wet ingredients into dry and stir until just combined.
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Gently fold in blueberries.
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Bake:
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Pour mixture into prepared dish and smooth the top.
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Bake 30–35 minutes, or until the top is golden and a toothpick comes out clean.
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Serve:
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Let cool 5–10 minutes before slicing.
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Enjoy warm, or refrigerate for a grab-and-go breakfast. Optional: drizzle with nut butter or a little extra maple syrup.
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Tips for a Perfect Protein Breakfast Bake:
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Use frozen blueberries straight from the freezer—they won’t bleed too much if folded gently.
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If you like it sweeter, sprinkle a little brown sugar or coconut sugar on top before baking for a crisp top.
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This bake can be made ahead and stored in the fridge for 4–5 days, or frozen in portions for quick breakfasts.
If you want, I can also give a low-carb / keto-friendly version using almond flour and protein powder while keeping it fluffy and blueberry-filled.