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Blueberry Muffin Protein Baked Oats (Gluten Free & 30g Protein) - A Cozy, High-Protein Breakfast

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1 servings

Ingredients
  

  • 1 cup (100g) rolled oats (certified gluten free if needed)
  • 1 scoop (30–35g) vanilla whey or plant-based protein powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cinnamon (optional but recommended)
  • 1/8 teaspoon fine salt
  • 1/2 cup (120g) plain Greek yogurt (or dairy-free yogurt)
  • 1/2 cup (120 ml) milk of choice (dairy or unsweetened almond/oat milk)
  • 1 large egg (or 1 flax egg for vegan: 1 tbsp ground flax + 3 tbsp water)
  • 1–2 tablespoons maple syrup or honey (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional, but brightens the blueberry flavor)
  • 3/4 to 1 cup fresh or frozen blueberries (no need to thaw)
  • 1 teaspoon oil or butter for greasing the dish

Instructions
 

  • Prep your dish and oven: Heat the oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish or two large ramekins.
  • Blend the dry base: Add oats to a blender and blend into a fine flour. Add protein powder, baking powder, cinnamon, and salt. Pulse to combine.
  • Add the wet ingredients: To the blender, add Greek yogurt, milk, egg, maple syrup, vanilla, and lemon zest. Blend until smooth and creamy, 10–20 seconds. The batter should be pourable but not runny.
  • Fold in blueberries: Stir blueberries into the batter with a spatula. If using frozen, toss them with a teaspoon of oat flour first to reduce color bleed.
  • Pour and top: Pour batter into the prepared dish. Sprinkle a few extra blueberries on top for a bakery-style look.
  • Bake: Bake 22–28 minutes for a single dish, or 18–22 minutes for ramekins. It’s done when the center is set and a toothpick comes out clean or with a few moist crumbs.
  • Rest and serve: Let it cool 5–10 minutes to set. Enjoy warm as is, or top with a spoonful of Greek yogurt, a drizzle of maple syrup, or a dusting of cinnamon.