High Protein Lemon Blueberry Breakfast Bake (Printable Version)

A protein-rich morning bake featuring tangy lemon and sweet blueberries for a healthy start.

# What You’ll 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, use 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 your oven to 350°F. Lightly grease an 8x8-inch baking dish with cooking spray or a small amount of oil.
02 - In a large mixing bowl, whisk together Greek yogurt, eggs, almond milk, maple syrup, lemon juice, lemon zest, and vanilla extract until the mixture is completely smooth and well blended.
03 - Add the rolled oats, protein powder, baking powder, and salt to the wet mixture. Stir gently until just combined, being careful not to overmix.
04 - Gently fold the blueberries into the batter, taking care to avoid crushing them.
05 - Pour the mixture into the prepared baking dish and smooth the top with a spatula. If desired, sprinkle sliced almonds and chia seeds evenly over the surface.
06 - Bake for 35 minutes, or until the center is completely set and the top is golden brown. A toothpick inserted in the center should come out clean.
07 - Let the breakfast bake cool for 5 to 10 minutes before slicing into squares. Serve warm or at room temperature.

# Top Tips:

01 -
  • You can meal prep it on Sunday and wake up to breakfast all week
  • Each serving delivers 13g of protein while tasting like dessert
  • The lemon cuts through the sweetness making it feel light and fresh
02 -
  • The bake continues cooking as it cools so removing it when the center is slightly jiggly is perfect
  • Using a glass baking dish lets you see the bottom for doneness without cutting into it
03 -
  • Zest your lemon before you juice it—its so much easier that way
  • Let the bake cool completely before refrigerating to prevent condensation

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