Blueberry Jam Protein Baked Oats Recipe

Introduction

Blueberry Jam Protein Baked Oats are a delicious and nutritious breakfast option that combines the wholesome goodness of oats with the sweet burst of blueberry jam. This easy-to-make recipe is packed with protein and perfect for a quick morning boost or a cozy treat.

Ingredients

• ¼ cup rolled old fashioned oats
• ⅓ cup plain nonfat Greek yogurt
• ⅓ cup unsweetened vanilla almond milk
• 3 tbsp liquid egg whites
• 15 g vanilla protein powder
• ¼ tsp salt
• ½ tsp cinnamon
• ¼ tsp baking powder
• ½ cup frozen blueberries
• ½ tsp vanilla extract
• 1 tsp Swerve (sweetener)
• Mixture of granular and brown Swerve (for topping)
• Optional: lemon juice (for blueberry filling)

Instructions

1. Step 1: Preheat your oven to 350°F. Spray a 10 oz. ramekin with nonstick spray.
2. Step 2: Combine the rolled oats, Greek yogurt, almond milk, liquid egg whites, vanilla protein powder, salt, cinnamon, and baking powder in a small blender. Blend until smooth and set aside.
3. Step 3: Heat a small saucepan over medium heat. Add the frozen blueberries, vanilla extract, Swerve, and a splash of lemon juice if using. Slightly smash some of the blueberries and cook until the mixture begins to bubble, then remove from heat.
4. Step 4: Pour the oat batter into the prepared ramekin. Spoon the warm blueberry filling into the center of the batter.
5. Step 5: Bake for 25-30 minutes, or until a toothpick inserted comes out clean. For a slightly gooey texture, check around 25 minutes.
6. Step 6: Remove from oven and sprinkle the mixture of granular and brown Swerve on top for a sweet, donut-like finish. Serve warm and enjoy!

Tips & Variations

• Swap vanilla protein powder for your favorite flavor like chocolate or berry for a different twist.
• Use fresh blueberries if available, but frozen works perfectly and adds texture.
• Add a pinch of nutmeg or ginger for extra warmth and spice.
• For a vegan version, substitute liquid egg whites with a flaxseed or chia egg.

Storage

Store leftover baked oats in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 30-60 seconds before serving. The topping is best added fresh after reheating to maintain its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of milk?

Yes, any milk alternative like soy, oat, or regular dairy milk can be used based on your preference.

Is it possible to make this recipe nut-free?

Absolutely. Use a nut-free milk such as oat or rice milk and ensure your protein powder is nut-free.

Blueberry Jam Protein Baked Oats Recipe

Print Recipe

★★★★★

4.7 from 141 reviews

This Blueberry Jam Protein Baked Oats recipe combines wholesome oats with a boost of vanilla protein powder and a sweet-tart blueberry jam center. Baked to perfection with cinnamon and vanilla accents, this nourishing breakfast or snack offers a delicious balance of creamy, fruity, and comforting flavors, topped with a sugar-like crunchy topping for extra indulgence.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 1 serving 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Oat Batter

• ¼ cup rolled old fashioned oats
• ⅓ cup plain nonfat Greek yogurt
• ⅓ cup unsweetened vanilla almond milk
• 3 tbsp liquid egg whites
• 15 g vanilla protein powder
• ¼ tsp salt
• ½ tsp cinnamon
• ¼ tsp baking powder
• ½ tsp vanilla extract
• 1 tsp Swerve sweetener

Blueberry Filling

• ½ cup frozen blueberries
• 1 tsp lemon juice
• ½ tsp vanilla extract
• 1 tsp Swerve sweetener

Topping

• Mixture of granular and brown Swerve sweetener for sugar donut topping

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and spray a 10 oz. ramekin with nonstick spray to ensure the baked oats do not stick.
2. Prepare Oat Batter: Combine all the oat batter ingredients — rolled oats, Greek yogurt, almond milk, egg whites, vanilla protein powder, salt, cinnamon, baking powder, vanilla extract, and Swerve — in a small blender. Blend until smooth and set aside.
3. Make Blueberry Filling: Heat a small saucepan over medium heat. Add the frozen blueberries, lemon juice, vanilla extract, and Swerve sweetener. Slightly mash some of the blueberries to release juices. Heat until the mixture begins to bubble, then remove from heat.
4. Assemble in Ramekin: Pour the blended oat batter into the greased ramekin. Carefully spoon the warm blueberry filling into the center of the batter, creating a jam-like middle.
5. Bake: Place the ramekin in the preheated oven and bake for 25–30 minutes. Bake closer to 25 minutes if you prefer a slightly gooey texture; ensure a toothpick inserted in the batter (not the blueberry center) comes out clean.
6. Add Topping and Serve: Once baked, sprinkle the top with a mixture of granular and brown Swerve sweetener to mimic a sugar donut topping. Serve warm and enjoy your protein-packed, fruity breakfast treat!

Notes

• Use a blender to ensure the oat batter is completely smooth for the best texture.
• Adjust bake time depending on your preference for moistness—less time for gooey, more time for firmer oats.
• If you don’t have Swerve, you can substitute with any granulated sweetener of your choice.
• Frozen blueberries work best for the jam filling as they release good juices when heated.
• Ramekin size (10 oz) is key to achieving the right thickness for baking.

Keywords: blueberry baked oats, protein oats, healthy breakfast, baked oats recipe, low fat breakfast, protein breakfast, oatmeal bake, sugar-free blueberry jam