Healthy Blueberry Protein Baked Oats
If I Can Pull This Off, So Can You
Alright, first thing’s first: I’m not exactly the queen of complicated breakfasts (heck, some mornings I’m lucky if I remember coffee first, then pants). But these healthy blueberry protein baked oats? Oh buddy, they actually saved me during those madcap early Zoom meeting days. The first time I made it, I did totally forget the baking powder. Still turned out fine, if a bit like a chewy pancake. Also, there’s something weirdly nice about the smell. It reminds me of those summer mornings back at my nan’s. She’d toss blueberries into everything. Sometimes even her tea, but that’s a story for another time!
Why You’ll Genuinely Love This
I make this on the weekends when I want to pretend I’m the sort of person who has their life together. (Spoiler: I’m not.) My fam goes bonkers for it, especially when I toss in extra blueberries. Plus, it reheats well, so weekday-me thanks Sunday-me for making it. Sometimes my protein powder turns the oats a funky colour—which my nephew thinks is hilarious, so I let it slide. And if you’re chasing less mess and fewer dishes? This ticks that box. Well—unless you, like me, forget your pan in the oven and have to scrub for half an hour. But that only happened once. Or twice.
What You’ll Need (And a Few Swaps I’ve Tried)
- 1 cup rolled oats (grandma used fancy Scottish oats, but honestly any old-fashioned kind works fine in a pinch)
- 1 large egg (I’ve tried flax egg; it’s alright, just a bit more dense)
- 1/2 cup blueberries (fresh, frozen, whatever—the only time frozen ones got weird was when I forgot to thaw them… so, maybe don’t?)
- 3/4 cup milk (I do almond, but regular or oat’s just as good—soy’s OK, but a bit beany, in my opinion)
- 1 scoop vanilla protein powder (whatever’s lurking in your cupboard; I once used chocolate by accident… didn’t hate it)
- 2 tbsp maple syrup or honey (if you want it sweeter, just glug a bit more—nobody’s judging)
- 1/2 tsp baking powder (don’t be me, don’t forget it)
- Pinch of cinnamon (or don’t, it’s your oats—I sometimes sub nutmeg if I’m out)
- Optional: a handful of chopped nuts, a splash of vanilla extract, or a banana for extra oomph
Let’s Bake—Don’t Sweat the Small Stuff!
- Preheat your oven to 180°C (350°F). (Actually, if you forget and remember halfway through, just bake a wee bit longer. I’ve done that more than I’d like to admit.)
- Chuck the oats, protein powder, baking powder, cinnamon, and a pinch of salt in a bowl. Give it all a good stir.
- In another bowl—unless you’re living dangerously and want one less dish to wash—whisk together your egg, milk, and maple syrup (plus vanilla, if you’re feeling posh).
- Mix wet into dry. Don’t worry if it looks a bit gloppy. That’s normal at this stage. Fold in most of the blueberries, but save a few for the top if you’re a ‘looks matter’ kinda person.
- Pour into a lightly greased ovenproof dish or a couple of ramekins if you like it cute and individual. Sprinkle those reserved blueberries (and maybe a few nuts) over the top.
- Bake for 25–30 minutes, or until it looks set in the middle and golden at the edges. I usually poke it with a fork and, if it smells awesome, I call it done.
- This is probably where you should let it cool for 10 minutes, but who are we kidding? Grab a spoon and dig in. But careful—it’s like volcanic lava right out the oven.
Little Notes I’ve Learned the Hard Way
- The first time I used too much protein powder? Uggh, it was like eating cardboard. Stick to one scoop unless you actually like that taste.
- Frozen blueberries will stain everything purple. It’s kinda fun but maybe wear an old T-shirt.
- If you double the recipe, add another egg so it doesn’t go too gooey in the middle. Trust me.
If You Fancy a Change
- I swapped in raspberries once (delicious, slightly tart—solid choice).
- Pepitas or coconut flakes make for a surprisingly crunchy top. My dad prefers chocolate chips but… not quite my cuppa tea at breakfast, you know?
- Tried spirulina for ‘superfood’ points. Turned everything green. Wouldn’t recommend unless you fancy eating The Hulk’s breakfast.
Equipment—you Probably Already Have What You Need
- Baking dish or small casserole (roughly 20cm square; or just whatever you’ve got. I’ve even used a pie pan in a pinch)
- Mixing bowls (though one bowl does work; it’s a risk, but who hasn’t rolled the dice on fewer dishes?)
- Whisk or fork (sometimes I just use a regular old spoon, works fine enough)
- Measuring cups—but honestly, ‘a big mug’ as a stand-in does the trick
How to Store It (But Will You Even Need To?)
If—by some stroke of magic—there’s any left, pop it in the fridge in a covered container. It’ll keep for 2-3 days. I think it actually tastes even better the next morning, all the flavors mingle together (and I can grab it out the fridge when I’m running late). Though honestly, in my house it never lasts more than a day!
How I Like to Serve It (But You Do You)
- With a splash more warm milk poured over the top. Or dollop of yoghurt if I’m feeling fancy.
- My brother insists on a drizzle of peanut butter for ‘gains’ (never fails to crack me up).
- Sometimes I scatter some extra berries, or if it’s autumn, sliced pear is cracking too.
Pro Tips (AKA Stuff I Messed Up So You Don’t Have To)
- I once tried to speed-bake it at a hotter temp—yeah, bad idea. Burnt top, soggy bottom. Just wait it out, it’s worth it.
- If you try to cut it while piping hot, it’ll just fall apart. Let it chill for a bit. Or, don’t, and embrace the chaos.
- Actually, I find it works better if you mix the wet stuff well before adding it to the oats. Prevents clumps (lesson learned after lumpy oats for breakfast… not pleasant).
Random FAQ—Because People Actually Ask Me These!
Can I make these with steel-cut oats instead?
Not exactly—unless you like your breakfast super chewy. Stick to rolled or quick oats, I’d say.
Do I have to use protein powder?
Nope! Just sub with a spoonful of almond flour or leave it out; you’ll get a less protein-y bake, but still tasty. Or check out Minimalist Baker’s version for ideas without it.
What’s the best vanilla protein powder?
I’ve used MyProtein and Orgain (they’re fine, just use what’s on offer, honestly), but taste is so personal. If you find one that’s not gritty, stick with it!
Can I freeze leftovers?
Yes… but, to be honest, mine never make it to the freezer. If you do, slice and wrap pieces individually. Thaw and zap ‘em in the microwave—they perk right up.
Any weird combos I should not try?
Well, did I mention the spirulina? Ha! Also, beets weren’t great. Just… stick with berries. Or chocolate, I won’t judge.
If you’re looking for other oat-based inspiration, you might get a kick out of Sally’s Baked Oatmeal page—I steal ideas from her all the time.
Let me know if you stumble on any fun variations! Or, if it all goes pear-shaped, tell me anyway. We’ve all scorched a breakfast or two. Happy baking!
Ingredients
- 1 cup rolled oats
- 1/2 cup vanilla protein powder
- 1 cup unsweetened almond milk
- 1 large egg
- 2 tablespoons maple syrup
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Pinch of salt
Instructions
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1Preheat the oven to 350°F (175°C) and lightly grease a small baking dish.
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2In a mixing bowl, combine the rolled oats, protein powder, baking powder, and salt.
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3In another bowl, whisk together the almond milk, egg, maple syrup, and vanilla extract.
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4Pour the wet ingredients into the dry ingredients and mix until well combined.
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5Gently fold in the fresh blueberries.
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6Transfer the oat mixture to the prepared baking dish and bake for 30 minutes, or until golden brown and set. Allow to cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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