High Protein Lemon Blueberry Breakfast Bake (Printable)
A vibrant breakfast bake combining Greek yogurt, eggs, oats, fresh lemon, and blueberries for a protein-rich morning meal.
# What You Need:
→ Wet Ingredients
01 - 1 cup Greek yogurt (plain, nonfat or 2%)
02 - 3 large eggs
03 - 1/2 cup unsweetened almond milk (or milk of choice)
04 - 1/4 cup pure maple syrup or honey
05 - 2 tablespoons fresh lemon juice
06 - 1 tablespoon lemon zest (from about 1 lemon)
07 - 1 teaspoon vanilla extract
→ Dry Ingredients
08 - 1 1/2 cups rolled oats (use certified gluten-free if needed)
09 - 1/4 cup vanilla or unflavored protein powder
10 - 1 teaspoon baking powder
11 - 1/2 teaspoon salt
→ Fruit
12 - 1 cup fresh or frozen blueberries (if frozen, do not thaw)
→ Toppings (optional)
13 - 2 tablespoons sliced almonds
14 - 1 tablespoon chia seeds
# How To Make:
01 - Preheat your oven to 350°F. Lightly grease an 8x8-inch baking dish.
02 - In a large mixing bowl, whisk together Greek yogurt, eggs, almond milk, maple syrup, lemon juice, lemon zest, and vanilla extract until smooth.
03 - Add the oats, protein powder, baking powder, and salt. Stir until just combined.
04 - Gently fold in the blueberries.
05 - Pour the mixture into the prepared baking dish and smooth the top. If desired, sprinkle sliced almonds and chia seeds over the top.
06 - Bake for 35 minutes, or until the center is set and the top is golden.
07 - Let cool for 5-10 minutes before slicing. Serve warm or at room temperature.
# Expert Hints:
01 -
- The protein keeps you satisfied for hours without that heavy breakfast feeling
- Fresh lemon cuts through the sweetness making each bite bright and refreshing
02 -
- Do not overmix the batter or the texture becomes dense and rubbery
- The center might still look slightly jiggly when you remove it, but it will continue setting as it cools
03 -
- Room temperature ingredients blend more smoothly and prevent clumping
- Let the lemon zest sit in the wet ingredients for 5 minutes to infuse more flavor