Lemon Blueberry Baked Protein Oats (Easy Make-Ahead Breakfast!)
Published Apr 17, 2025
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Say goodbye to bland protein breakfasts! These lemon blueberry baked protein oats are light, fluffy, and bursting with fresh spring flavor—like cake for breakfast, but with a much higher protein content (35 grams per serving!). Whether you’re meal prepping for a busy week or looking for a nourishing treat post-workout, this gluten-free, make-ahead recipe has you covered.
Table of Contents
Why You’ll Love This Baked Protein Oats Recipe
I don’t know about y’all, but I’m always on the lookout for easy, satisfying breakfasts, and these baked oats deliver on both fronts. The bright lemon flavor paired with juicy blueberries creates this magical spring-inspired breakfast that’ll have you excited to get out of bed.
What makes this recipe extra special is the texture—light and cakey, thanks to blended oats and protein powder—and the refreshing citrus flavor. The lemon zest infuses every bite with a zing that pairs perfectly with the creamy yogurt topping. And if you enjoy prepping ahead, you have to try my banana cream pie protein overnight oats or these no-bake chocolate peanut butter protein cookies for other high-protein favorites!
Don’t have blueberries on hand? Use any fresh fruit you’ve got in the fridge. Not a lemon fan? Try vanilla or cinnamon instead. Just be sure not to overbake—start checking around the 20-minute mark to keep those oats moist and tender.
Ingredients You’ll Need
Here’s a quick rundown of the key ingredients for baked protein oats! Be sure to check the recipe card below for the full recipe and exact measurements.
- Gluten-free rolled oats: The hearty base with fiber to keep you full. Use certified gluten-free oats if needed.
- Vanilla protein powder: Adds a protein boost to keep you satisfied. Any variety works—whey, plant-based, or organic.
- Large egg: Binds the ingredients together and adds protein.
- Almond milk: Keeps the texture smooth and moist. Oat milk or dairy milk are also great options.
- Lemon juice and zest: Brings out the fresh, bright flavor and helps the oats rise.
- Granulated monk fruit: A great low-glycemic sweetener. Sub with maple syrup, brown sugar, or coconut sugar as needed.
- Fresh blueberries: Adds sweetness, color, and antioxidants. Frozen works in a pinch!
- Greek yogurt: Creates a creamy, protein-rich topping with a tangy balance.
- Chia seeds (optional): A sprinkle boosts healthy fats and fiber without changing the flavor.
How to Make These Baked Protein Oats
Step 1: Preheat your oven to 350°F and grab two small ramekins (or your favorite baking dish). Lightly grease them to prevent sticking.
Step 2: In a blender, combine the oats, baking powder, protein powder, egg, almond milk, lemon juice, lemon zest, vanilla extract, and sweetener. Blend until smooth and creamy.
Step 3: Pour the batter into a bowl and gently fold in the blueberries. Divide the mixture evenly into the ramekins. Bake for 20–25 minutes or until the tops are golden and the centers are just set.
Step 4: While baking, mix the Greek yogurt, lemon juice, protein powder, and sweetener in a small bowl. Separately, microwave or simmer a few blueberries until syrupy.
Step 5: Once baked, top each ramekin with yogurt, drizzle with warm blueberries, and garnish with lemon zest for a bright, beautiful finish.
Mac’s Pro Tip
Customization Options
One of the things I love most about this recipe is how versatile it is! Here are a few ways to switch it up:
- Use any fruit you like: strawberries, raspberries, or diced apples all work well.
- Swap almond milk for oat, dairy, or coconut milk.
- Add chia or flax seeds to boost fiber.
Storage and Meal Prep Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap individual portions and freeze for up to 3 months. Thaw overnight.
- Reheat: Microwave for 30–45 seconds or enjoy cold.
Recipe FAQs
Baked protein oats have a cake-like texture and are perfect for meal prep. They’re higher in protein and hold together better than stovetop oatmeal.
Yes! Just omit the protein powder and add 1 more tablespoon of oats.
Absolutely. Fold them in frozen—no need to thaw.
Yes, they create an even fluffier texture.
Steel cut oats aren’t recommended here—they take much longer to cook and have a firmer texture.
Yes! Try almond or coconut-based yogurt.
These lemon blueberry baked protein oats are the ultimate spring breakfast: flavorful, protein-packed (35g per serving!), and easy to prep ahead. Whether you’re fueling workouts or just love cake for breakfast, this recipe checks all the boxes.
If you make these, tag me on Instagram or leave a comment below – I’d love to hear what you think! And if you’re looking for another healthy, protein-packed breakfast option, be sure to check out my low carb, easy protein pancakes recipe – they’re another family favorite at our house!
More High Protein Breakfast Recipes
Breakfast & Brunch
Easy High Protein Breakfast Bowls (Meal Prep Option!)
Breakfast & Brunch
High Protein Sausage & Egg Breakfast Pizza Recipe
Breakfast & Brunch
Easy Protein Pancakes Recipe (Low Carb)
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Lemon Blueberry Baked Protein Oats (Easy Make-Ahead Breakfast!)
Ingredients
Baked Oats
- 3/4 cup gluten-free rolled oats
- 3/4 tsp baking powder
- 3 tbsp vanilla protein powder
- 1 large egg
- 1/3 cup almond milk or milk of choice
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 2 tbsp granulated monk fruit or sweetener of choice
- 1/4 cup fresh blueberries
Topping
- 1/2 cup Greek yogurt
- 1 tbsp lemon juice
- 1.5 tbsp protein powder
- 2 tsp sweetener of choice
- 1/4 cup blueberries warmed on stove or microwave
Instructions
- Preheat your oven to 350°F and lightly grease two small ramekins.
- In a blender, combine the rolled oats, baking powder, protein powder, egg, almond milk, lemon juice, lemon zest, vanilla extract, and sweetener. Blend until smooth and creamy.
- Pour the batter into a bowl and gently fold in the fresh blueberries. Divide the mixture evenly between the prepared ramekins. Bake for 20–25 minutes or until the centers are set and the tops are lightly golden.
- While the oats bake, mix the Greek yogurt, lemon juice, protein powder, and sweetener in a small bowl. Heat the 1/4 cup of blueberries on the stovetop or in the microwave until they’re soft and syrupy.
- Once the baked oats are ready, spread the Greek yogurt mixture on top of each ramekin, drizzle with the warmed blueberries and garnish with lemon zest!
Notes
- Store in an airtight container for up to 4 days.
- Wrap individually with plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge.
- Microwave for 30-45 seconds or enjoy them cold.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
