Description
Light, fluffy, and protein-packed, these lemon blueberry baked oats feel like a cake for breakfast—bursting with bright citrus and juicy blueberries, perfect for make-ahead mornings or post-workout fuel.
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
Instructions
Preheat oven to 350 °F (175 °C). Grease two small ramekins.
In a blender, combine oats, baking powder, protein powder, egg, almond milk, lemon juice, lemon zest, vanilla extract, and sweetener. Blend until smooth and creamy.
Pour into a bowl and gently fold in ¼ cup blueberries. Divide the batter between the ramekins. Bake 20–25 minutes, or until centers are set.
While baking, whisk together Greek yogurt, lemon juice, protein powder, and sweetener. Warm the remaining blueberries until syrupy.
Top each ramekin with yogurt mixture, drizzle with warmed blueberries, and garnish with extra lemon zest.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
