Lemon Blueberry Baked Oats

Cozy, high-protein Lemon Blueberry Baked Oats made with banana, oats, and yogurt. Easy to prep, naturally sweet, and perfect for meal prep mornings.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 40

Cooling Time 10

Total Time 1

Servings servings

Calories 343kcal

Equipment

8-inch square baking dish

Ingredients

2 bananas mashed; about 230 g
2 cups old-fashioned rolled oats about 170 g
1 scoop vanilla protein powder about 15 g; I use Ora Organic
1¾ cups milk about 420 ml; I use soy milk, but any milk works
1 tablespoon lemon juice about 4g; freshly squeezed
½ teaspoon lemon zest
1 tablespoon chia seeds
1 teaspoon baking powder
1 cup frozen blueberries about 140 g
1 teaspoon maple syrup
6 tablespoons plain yogurt about 85 g; I use soy or coconut yogurt, but any thick Greek-style yogurt works.
extra yogurt for toppings, optional
peanut butter for drizzling, optional

Instructions

Preheat the oven to 350°F (180°C).
Mash the bananas directly in an 8-inch square baking dish, using a fork until mostly smooth.
Add the oats, protein powder, plant-based milk, lemon juice, lemon zest, chia seeds, and baking powder. Stir well until everything is fully combined.
Microwave the frozen blueberries with the maple syrup for 1–2 minutes until soft and juicy.
Spoon the blueberry mixture over the oat mixture in the baking dish.
Dollop the yogurt over the top and gently swirl it through with a spoon.
Bake for 35–40 minutes, or until the top is golden and the center is just set.
Cool for at least 10 minutes before serving. Enjoy warm, with a drizzle of peanut butter or extra yogurt if desired.

Notes

Storage. Store in an airtight container in the fridge for up to 5 days. Reheat a slice in the microwave on high for about 45 seconds, then in 30 second bursts until warm in the middle. I do not recommend freezing this one, the baked yogurt swirl does not hold up. Old-fashioned rolled oats give the best structure. Quick oats soak up more liquid, so they bake up softer and drier.

Nutrition