A soft, lightly sweet breakfast bake packed with blueberries, Greek yogurt, oats, and almond flavor. Great for meal prep and an easy high-protein breakfast.
Ingredients
- 1 cup rolled oats
- 1 cup blueberries, fresh or frozen
- 1 cup plain Greek yogurt
- 2 large eggs
- ½ cup milk of choice
- 1 scoop vanilla protein powder
- 2 tbsp almond butter
- 1 tbsp maple syrup or honey
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp cinnamon
- 2 tbsp sliced almonds
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together Greek yogurt, eggs, milk, almond butter, maple syrup, and vanilla.
- Stir in oats, protein powder, baking powder, cinnamon, and salt.
- Gently fold in the blueberries.
- Pour into a lightly greased 8×8-inch baking dish.
- Sprinkle sliced almonds over the top.
- Bake for 30–35 minutes, until the center is set and the top is lightly golden.
- Cool for 10–15 minutes before slicing.
Nutrition Facts
Approx. per serving — 6 servings:
- Calories: ~280
- Protein: ~20 g
- Carbohydrates: ~31 g
- Fat: ~9 g
- Fiber: ~4 g
- Sugar: ~10 g
Storage
- Refrigerator: Up to 4 days in an airtight container.
- Freezer: Up to 2 months.
- Reheat in the microwave for 30–60 seconds.
Tip
For an even higher-protein version, use high-protein Greek yogurt and a protein powder with at least 20 g protein per scoop.
