Name: Lemon Blueberry Baked Protein Oats
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: ¾ cup (75 g) gluten-free rolled oats; ¾ tsp baking powder; 3 Tbsp vanilla protein powder (≈ 20–25 g); 1 large egg; ⅓ cup unsweetened almond milk (or milk of choice); 2 Tbsp fresh lemon juice; 1 tsp lemon zest; 1 tsp vanilla extract; 2 Tbsp granulated monk fruit sweetener (or maple syrup); ¼ cup fresh blueberries; Topping:; ½ cup plain Greek yogurt; 1 Tbsp lemon juice; 1½ Tbsp protein powder; 2 tsp sweetener of choice; ¼ cup blueberries, warmed

I’m in love with this baked protein oats—fluffy, cake-like, and bursting with lemon and fresh blueberries. It’s like treating myself to dessert without the guilt, while packing in protein and fiber.

Lemon Blueberry Baked Protein Oats

Why I’ll Love This Recipe

I adore that it tastes like spring in a bowl—light lemon zest, juicy blueberries, and a cozy baked texture. On top of that, each serving delivers around 35 g of protein thanks to added protein powder and Greek yogurt—perfect for fueling my day or recovering after a workout. It’s gluten‑free, make‑ahead friendly, and so easy to whip up in a single dish.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Gluten‑free rolled oats
Vanilla protein powder
Baking powder
Egg
Almond milk (or milk of choice)
Fresh lemon juice and lemon zest
Vanilla extract
Sweetener (monk fruit, maple syrup, or sugar)
Fresh blueberries
Topping: Greek yogurt mixed with protein powder, sweetener, lemon juice; plus extra warmed blueberries

directions

Preheat the oven to 350 °F and grease two small ramekins.
In a blender (or bowl), combine oats, baking powder, protein powder, egg, milk, lemon juice, zest, vanilla, and sweetener—blend until smooth.
Stir in fresh blueberries, divide mixture into ramekins, and bake for 20–25 minutes until centers are set and tops lightly golden.
Meanwhile, whisk together Greek yogurt, protein powder, sweetener, and lemon juice. Heat extra blueberries until soft.
Once baked, top each ramekin with the yogurt mixture, drizzle with warmed blueberries, and garnish with more lemon zest if desired.

Servings and timing

Serves 2 (two ramekins)
Prep time: 5 minutes
Bake time: 20–25 minutes
Total time: ~30 minutes

Variations

Dairy‑free: Use plant‑based yogurt as topping.
No protein powder: Omit or replace with extra oats—texture remains satisfying .
Fruit swaps: Use raspberries, blackberries, or cherries if blueberries aren’t available.
Banana boost: Mash in ripe bananas for natural sweetness (inspired by variations like the Glow Diaries version).

storage/reheating

To store: Cover and refrigerate baked oats for up to 4 days.
To reheat: Microwave for ~30–45 seconds or enjoy cold.
To freeze: Wrap individual portions; freeze up to 3 months. Thaw overnight or reheat gently.

FAQs

Can I omit the protein powder?

Yes! Many versions skip it and still deliver great texture and flavor. You can replace it with extra oats or leave it out entirely.

Are fresh blueberries necessary?

Nope—frozen blueberries work just as well. Just fold them in straight from the freezer.

How do I know when it’s done baking?

The tops should be lightly golden and the centers set—no jiggle in the middle.

Can I make this in one large dish?

Absolutely! Just pour into an 8×8‑inch pan and bake for 35–45 minutes until set and golden, tapering to the larger baked‑oatmeal timing.

What protein powder is best?

I prefer vanilla whey or plant‑based powder. If you skip it, you’re still left with an oatmeal cake full of bright lemon and blueberries.

Conclusion

These lemon blueberry baked protein oats hit my craving for something indulgent, yet fuel me with 35 g of protein per serving. Fluffy, fresh, and adaptable, they’re ideal for breakfast or snack prep. Whether I bake them fresh or pull them from the fridge, they never fail to brighten my morning—and I’m confident they’ll become a regular here too.