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High Protein Blueberry Muffin Baked Oats - A Cozy, Satisfying Breakfast

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • Old-fashioned rolled oats (not quick oats or steel-cut)
  • Vanilla or unflavored whey or plant-based protein powder
  • Plain or vanilla Greek yogurt (2% or 0%)
  • Milk of choice (dairy, almond, oat, or soy)
  • Egg (or a flax egg for a vegan option)
  • Blueberries (fresh or frozen)
  • Maple syrup or honey (or your preferred sweetener)
  • Vanilla extract
  • Baking powder
  • Salt
  • Cinnamon (optional but nice)
  • Lemon zest (optional, brightens the blueberries)
  • Cooking spray or a little oil/butter for greasing

Method
 

  1. Preheat your oven: Set to 350°F (175°C). Lightly grease a 10–12 oz oven-safe ramekin or small baking dish. A muffin tin also works—grease one or two wells.
  2. Blend the base: In a blender, add 1/2 cup rolled oats, 1 scoop (about 25–30 g) protein powder, 1/4 cup Greek yogurt, 1/3 cup milk, 1 egg, 1–2 tablespoons maple syrup, 1/2 teaspoon vanilla, 1/2 teaspoon baking powder, a pinch of salt, and a dash of cinnamon. Blend until smooth and creamy.
  3. Add blueberries: Stir in 1/3–1/2 cup blueberries. If using frozen, don’t thaw. Gently fold to avoid turning the batter purple.
  4. Optional zest: Add 1/2 teaspoon lemon zest for a bright, bakery-style flavor.
  5. Pour and top: Pour batter into the prepared dish. Sprinkle a few extra blueberries on top for looks and juicy bursts.
  6. Bake: Bake 20–25 minutes until the center is set and a toothpick comes out mostly clean. It should puff slightly and feel springy.
  7. Rest and enjoy: Let it cool 5 minutes. Drizzle with a little maple syrup, a spoon of yogurt, or a smear of almond butter. Eat warm.