Blueberry Jam Protein Baked Oats Recipe

Introduction

This Blueberry Jam Protein Baked Oats recipe combines wholesome oats with a burst of sweet blueberry jam, making for a nutritious and satisfying breakfast. Packed with protein and flavor, it’s a perfect start to any day.

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 (granular 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. Lightly spray a 10 oz. ramekin with nonstick spray to prevent sticking.
2. Step 2: Combine the oats, Greek yogurt, almond milk, liquid egg whites, protein powder, salt, cinnamon, and baking powder in a small blender. Blend until smooth and set aside.
3. Step 3: In a small saucepan over medium heat, add the frozen blueberries, vanilla extract, Swerve, and a splash of lemon juice if available. Lightly mash some blueberries and cook until the mixture bubbles, then remove from heat.
4. Step 4: Pour the oat batter into the prepared ramekin. Spoon the warm blueberry mixture 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 the oven and sprinkle a mixture of granular and brown Swerve on top for a sweet, crunchy donut-like finish. Serve immediately and enjoy!

Tips & Variations

• Use fresh blueberries if available; reduce cooking time for the filling accordingly.
• Swap liquid egg whites with whole eggs if you prefer a richer texture.
• Add a pinch of nutmeg or cardamom for a different spice profile.
• Replace Swerve with honey or maple syrup if you don’t mind natural sugars.

Storage

Store any leftover baked oats covered in the refrigerator for up to 3 days. Reheat gently in the microwave for 30-60 seconds until warm. The topping is best added fresh before serving to maintain its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein powder?

Yes, any vanilla or unflavored protein powder works well in this recipe. Adjust the quantity if needed based on your protein powder’s texture and flavor.

Can I make this recipe vegan?

To make a vegan version, substitute liquid egg whites with a flax egg or chia egg, use a plant-based protein powder, and ensure you use a non-dairy yogurt alternative.

Blueberry Jam Protein Baked Oats Recipe

Print Recipe

★★★★★

4.7 from 139 reviews

This Blueberry Jam Protein Baked Oats recipe combines wholesome oats, protein powder, and a sweet homemade blueberry filling for a nutritious and delicious breakfast. Perfectly baked to a soft, comforting texture, topped with a sugar donut-inspired sprinkle, it offers a delightful balance of flavors and nutrients to start your day right.

• Author: Grace
• 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

Baked Oats 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 Jam 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

Instructions

1. Preheat Oven and Prepare Ramekin: Preheat your oven to 350°F (175°C). Spray a 10 oz. ramekin with nonstick spray to prevent sticking during baking.
2. Blend Oat Batter: Place all baked oat batter ingredients (rolled oats, Greek yogurt, almond milk, liquid egg whites, vanilla protein powder, salt, cinnamon, baking powder, vanilla extract, and Swerve) into a small blender. Blend until well combined and smooth. Set the batter aside.
3. Make Blueberry Jam Filling: Heat a small saucepan over medium heat. Add frozen blueberries, lemon juice, vanilla extract, and Swerve. Slightly mash some of the blueberries with a spoon to release juices. Continue heating until the mixture bubbles gently and thickens slightly, then remove from heat.
4. Assemble in Ramekin: Pour the oat batter evenly into the prepared ramekin. Then spoon the warm blueberry filling into the center of the batter, allowing it to settle in the middle.
5. Bake the Oats: Bake the ramekin in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick into the oat portion; it should come out clean or with minimal moist crumbs. For a slightly gooey texture, aim closer to 25 minutes.
6. Add the Topping and Serve: Remove the baked oats from the oven and sprinkle a mixture of granular and brown Swerve sweeteners on top to create a sugar-donut inspired topping. Serve warm and enjoy your protein-packed, fruity breakfast!

Notes

• You can substitute Swerve with your preferred sugar-free sweetener or regular sugar if desired.
• Use any frozen or fresh berries in place of blueberries if preferred.
• This recipe is perfect for preparing individual servings with a 10 oz ramekin, but can be scaled up using small baking dishes.
• Oats can be blended to desired texture—blend less for more texture or more for smoother batter.
• Adjust baking time slightly depending on your oven and desired texture.

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