Lemon Blueberry Blender Baked Oatmeal
This Lemon Blueberry Blender Baked Oatmeal is an easy high-protein breakfast meal prep recipe made with oats, Greek yogurt, fresh blueberries, and lemon zest. Perfect for busy mornings, this make-ahead breakfast can be baked directly in meal prep containers and enjoyed throughout the week.
Ingredients
Blend
- 1 cup protein oats (or old-fashioned oats)
- 3 large eggs
- 1 cup Greek yogurt plain
- 1 1/2 cups milk
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Stir In
- 2 cups protein oats (or old-fashioned oats)
- 2 cups blueberries
Optional Topping
- Additional blueberries
- Additional lemon zest
Instructions
- Preheat oven to 350°F.
- Generously grease four oven-safe glass meal prep containers with cooking spray.
- Add 1 cup oats, eggs, Greek yogurt, milk, maple syrup, vanilla, lemon zest, baking powder, and salt to a blender.
- Blend until smooth.
- Pour mixture into a large bowl.
- Stir in remaining 2 cups oats and blueberries.
- Allow mixture to rest for 10–15 minutes so the oats can absorb some of the liquid.
- The mixture should resemble a thick muffin batter before baking.
- Divide evenly among the prepared meal prep containers.
- Top with additional blueberries if desired.
- Bake for 28–32 minutes or until the centers are set and a toothpick inserted into the middle comes out mostly clean.
- Cool for 15–20 minutes before serving.
Notes
- Different brands of Greek yogurt vary in thickness. If your batter seems thin, allow it to rest for the full 15 minutes before baking.
- For best results, generously grease the containers before adding the batter.
- If baking in a large baking dish instead of meal prep containers, line the dish with parchment paper for easier removal.
- Store in the refrigerator for up to 5 days or freeze for up to 2 months.
- Reheat in the microwave for 30–60 seconds before serving.
Tried this recipe?Let us know how it was!