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This is a nutrient-dense, fiber-rich recipe with a good balance of healthy fats, complex carbs, has12g protein and 335 calories per serving. With make-ahead, meal-prep convenience, it's perfect for breakfast or a post-workout snack. 

I make and freeze individual servings of this baked oatmeal to enjoy for breakfast throughout the week. In fact, I personally eat this more frequently than any of the 500+ recipes on this blog. After my refrigerator oats recipe went viral over 13 years ago and put The Yummy Life blog on the map with millions of views, I developed other oatmeal recipes like Slow Cooker Oatmeal and Instant Oatmeal packets. I guess you could say oatmeal is my thing.😊 

Of all of the different kinds of oatmeal recipes I've created and shared, this baked oatmeal is my favorite. The texture is firm and crispy on top, not mushy like a traditional bowl of oatmeal. I like that. It is infinitely customizable with whatever fruit, nuts, or flavorings suit you.

This recipe gets a protein boost from protein powder, walnuts, chia seeds, and, the oats. I also love that it can be made ahead and refrigerated or frozen in individual servings. That makes it so easy to have a healthy, sustaining breakfast or snack at a moment's notice.

Here's how to make this easy, nutritious, and delicious recipe.

Step-by-step photos for making
Baked Blueberry Protein Oatmeal

Step 1. Assemble the ingredients:

• old-fashioned rolled oats
• walnuts (or substitute a different nut, if you like)
• cinnamon
• salt
• chia seeds
• baking powder
• protein powder (I use unflavored whey protein powder)

• eggs
• milk (cow, almond, soy, etc.)
• applesauce or mashed ripe banana (adds natural sweetness and moisture)
• maple syrup
• oil or melted butter (I use olive oil)
• vanilla (reduce or omit if using vanilla protein powder)
• blueberries - fresh or frozen (don't thaw frozen berries before adding); may substitute or combine with other berries or chopped fruit

Step 2. Coat a 9x9 baking pan with cooking spray. Scatter half of the blueberries evenly in the bottom of the pan. 

Step 3. Add the dry ingredients to a large bowl and whisk to combine.

Step 4. Whisk together the wet ingredients in a separate bowl. Then pour the wet mixture into the dry mixture. Stir until well combined.

Step 5. Slowly pour the mixture over the blueberries in the bottom of the pan. Sprinkle the remaining blueberries and walnuts evenly over the top of the oatmeal mixture. (Optional: for some added crunch and sweetness, you can sprinkle some turbinado sugar over the top, if you like.)

Step 6. Bake at 375 degrees F until it's firm and browned on top, approx. 45 minutes.

Step 7. Let it rest 10 minutes before cutting into 9 equal squares.

Enjoy! It can be eaten exactly as it comes out of the pan. If more sweetness is desired, drizzle it with some maple syrup.

Or, you can top it with a dollop of yogurt and additional fruit. I also enjoy it in a bowl with some milk added to the bowl.

CUSTOMIZE: Add whatever fruit or berries you have on hand. Below is a version I made that used half blueberries and half raspberries. Another favorite combo is diced peaches with blueberries. The possibilities are endless.

REFRIGERATE for 3-4 days or freeze it for longer storage.

FREEZING TIPS:

• Cut the oatmeal in 3-inch by 3-inch squares to get 9 servings from 1 pan.
• Wrap each square individually in paper or plastic wrap. I use paper deli sheets.
• Place the wrapped squares inside a large freezer bag. Freeze for up to 2 months.

REHEATING TIPS:

• If frozen, move it to the fridge the night before or thaw it in the microwave at half power for 1-3 minutes. 
• Option 1, Microwave: After thawing, reheat it at full power for 1-2 minutes until hot throughout.
• Option 2, Air Fryer: After thawing, place the oatmeal square in an oven-safe bowl. Heat it at 380 degrees F until hot throughout and toasted on top. This is my preferred method because the air fryer restores the crispiness on top.

I love the convenience of making a batch of this recipe and having 9 breakfasts ready to go! It's great to serve company, too.

Make it a Yummy day!
Monica

You may also like this high protein recipe: Protein Banana Bread

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Baked Blueberry Protein Oatmeal

By Monica              Servings: 9 servings

Ingredients

• 1 pint (2 cups) blueberries* - fresh or unthawed frozen, divided
• DRY INGREDIENTS:
• 1 cup chopped walnuts*, divided
• 2 cups old-fashioned rolled oats
• 2 tablespoons chia seeds
• 1 tablespoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon baking powder
• 1/2 cup unflavored protein powder**
• 1/2 teaspoon kosher salt
• WET INGREDIENTS:
• 2 large eggs, whisked
• 2 cups milk (cows, almond, coconut or oat)
• 1/3 cup maple syrup
• 1/2 cup (4 oz) unsweetened applesauce or mashed very ripe banana
• 3 tablespoons olive oil (or other preferred oil or melted butter)
• 2 teaspoons vanilla extract
• OPTIONAL TOPPING:
• 1 tablespoon coarse turbinado sugar (optional for sweet crunch on top)
• yogurt, cream or milk

Directions

*May substitute other berries or nuts for the blueberries and walnuts.

**This recipe was created and tested using unflavored whey protein powder. If using vanilla protein powder, reduce vanilla extract in recipe to 1 teaspoon.

Preheat oven to 375 degrees F (350 conv).

Coat 9x9" baking pan with cooking spray. Sprinkle 1 cup blueberries in even layer in bottom of pan. Set aside.

Set aside remaining 1 cup blueberries and 1/2 cup walnuts for later.

In large bowl, add oats, remaining 1/2 cup walnuts, chia seeds, cinnamon, baking powder, protein powder, and salt; stir until evenly combined.

Use separate medium bowl add eggs, milk, syrup, applesauce (or mashed banana), oil (or butter), and vanilla; whisk until uniformly combined. Add wet mixture to dry ingredients and stir until combined. Pour into baking dish. Evenly sprinkle reserved 1 cup blueberries and 1/2 cup walnuts over top. OPTIONAL: sprinkle with turbinado sugar, if desired.

Bake 45 minutes until golden on top. Let rest 10 minutes before cutting into squares or scooping with a large spoon.

SERVING SUGGESTIONS: Add a dollop of yogurt or drizzle of cream or milk to each serving. Top with additional fresh fruit. If more sweetness is desired, drizzle with maple syrup.

STORE AND REHEAT: May be refrigerated for 3-4 days, or frozen in individual servings for 1-2 months. Thaws (at half power) and heats well in microwave.

AIR FRYER: For thawed servings, an air fryer (380 degreesF for 5 minutes) works well for reheating and crisping the top. Make sure you use an oven-safe bowl.

NUTRITIONAL INFORMATION for 1 serving (9 servings per recipe); using 2% milk, mashed banana, and turbinado sugar topping:
335 calories; 12g protein; 32g carbs; 6g fiber; 18g total fat; 2.5 g sat. fat; 11g sugar; 180mg sodium

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