High Protein Lemon Blueberry Breakfast Bake (Print version)

Tangy lemon and sweet blueberries combine with protein-rich Greek yogurt and oats in this nourishing morning bake.

# 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, 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, do not thaw if frozen

→ Toppings

13 - 2 tablespoons sliced almonds
14 - 1 tablespoon chia seeds

# Directions:

01 - Preheat oven to 350°F. Lightly grease an 8x8-inch baking dish with cooking spray or butter.
02 - In a large mixing bowl, whisk together Greek yogurt, eggs, almond milk, maple syrup, lemon juice, lemon zest, and vanilla extract until thoroughly combined and smooth.
03 - Add oats, protein powder, baking powder, and salt to the wet mixture. Stir until just combined, being careful not to overmix.
04 - Gently fold blueberries into the batter, taking care not to crush them.
05 - Pour the mixture into the prepared baking dish and spread evenly. If using, sprinkle sliced almonds and chia seeds over the surface.
06 - Bake for 35 minutes until the center is set and the top is golden brown. A toothpick inserted in the center should come out clean.
07 - Let the bake cool for 5 to 10 minutes before slicing. Serve warm or at room temperature.

# Expert advice:

01 -
  • The protein keeps you full for hours without that heavy breakfast feeling
  • It tastes like dessert but fuels you like a champion
02 -
  • Overmixing makes it tough, so stop as soon as the dry ingredients disappear
  • The center should still have a slight jiggle when you remove it from the oven
03 -
  • Room temperature ingredients blend more smoothly and prevent clumps
  • Let it cool at least 10 minutes before slicing or it will fall apart

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