Lemon Blueberry Baked Oatmeal

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Lemon Blueberry Baked Oatmeal

Frozen blueberries layered and swirled cream cheese inside of a lemon flavored oatmeal and egg bake. This is a great meal for those weeks you prefer something sweet to have in the morning.
PREP TIME
10 Minutes
COOK TIME
40 Minutes

Per Serving – Makes 6

366 Calories

51g C | 20g P | 9g F

How to Make Lemon Blueberry Baked Oatmeal

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Lemon Blueberry Baked Oatmeal

4.70 from 75 votes
Course: Breakfast
Cuisine: American, meal prep
Keyword: gluten free, under 500 calories
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: 366kcal
Frozen blueberries layered and swirled cream cheese inside of a lemon flavored oatmeal and egg bake. This is a great meal for those weeks you prefer something sweet to have in the morning.
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Ingredients

  • 3 cups (240 g) old fashioned oats
  • 2 scoops (60 g) vanilla protein powder
  • 1 tsp (4 g) baking powder
  • 3 cups (450 g) blueberries frozen is fine
  • 2 tbsp (42 g) maple syrup
  • 1 tbsp (14 g) butter
  • 10 tbsp (150 g) liquid egg whites or 3 eggs
  • 2 cups (480 g) skim milk
  • 3 tbsp (45 g) lemon juice
  • 4 oz (113 g) plain cream cheese i used whipped, regular is fine you'll just need to melt it down
  • 2 tbsp (20 g) sugar
  • 1 tsp (4 g) splenda optional
  • 1 tbsp (5 g) lemon zest

Instructions

For the Baked Oatmeal

  • Preheat your oven to 350°F.
  • Measure out your berries. If you would like a sweeter end product, sprinkle a teaspoon of splenda or sugar over the top of the blueberries and allow them to macerate. It may help speed up the process if you thaw them in the microwave first.
  • In a large bowl, mix together the oats, protein powder, and baking powder.
  • Add in the egg whites, milk, syrup, 1 tbsp of melted butter, lemon juice, and the berries.
  • Spray a 13"x9" pan with oil and add the oat mixture.
  • Mix together the cream cheese and sugar. You can microwave it for a bit to help it soften. Put a few spoonfuls of the cream cheese around your pan and swirl it around as best as you can.
  • Bake for 35-40 minutes.

Plating

  • This recipe makes 6 servings. Top with lemon zest. Cut the oatmeal into 6 equal pieces.

Nutrition

Calories: 366kcal | Carbohydrates: 50.8g | Protein: 19.8g | Fat: 9.3g

NUTRITIONAL INFO FOR THE Lemon Blueberry Baked Oatmeal

The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

Servings
Carbs
305g
Protein
119g
Fat
56g
Calories
2200 cals

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This Post Has 9 Comments

  1. Joan

    3 stars
    Good base recipe, and got me eating oatmeal again, but I was hoping for something with a real “pop” of flavor. I could not find the lemon and the blueberry was faint. Next time I make this, gonna try skipping the cream cheese dollops and add a lemon curd topping instead. Also, I skipped maceration for the blueberries, so that might help next time. I’ll review with round 2 when I make again. Thank you for the recipe! Super easy, quick, and lots of potential to personalize easily.

  2. Matthew

    4 stars
    This recipe was great. My only issue is that it seemed like there was too much milk so I only used about a cup and a half as the mixture looked a little too runny. My measurements could have been off. It doesn’t say where to add the lemon zest in your recipe. I took the zest of a whole lemon and mixed it in with the cream cheese and sugar, added a splash of vanilla extract, and used a toothpick to swirl the mix into the oatmeal. This came out so good I had to remind my family it was for breakfast, not dessert. I will certainly make this again.

  3. Melissa Brown

    5 stars
    Delicious! I used half blueberries & half huckleberries, 2% milk instead of skim because that is what I had & monkfruit sweetener instead of sugar. Bright, flavorful & filling! Will make again.

  4. Logan

    5 stars
    The recipe was great but Josh I cant wrap my head around whether to use the volume or weights for your splenda measurements. You have 1 tsp of splenda down as 4g but my splenda has 1 tsp as 0.5g! I split the difference and it was great though.

  5. fifi

    5 stars
    Great recipe! I used fresh blueberries which worked out well and I used a Maple Brown Sugar flavour protein powder. The lemon is a great addition to the flavour profile – I just used the juice, was too lazy to zest 🙂

  6. Rachel

    4 stars
    Very yummy!! I found that i had to cook mine for quite longer due to the batter being pretty thin/runny. By the time the center got cooked, the edges were a tad overcooked. I think when I make it again I will use a little less milk. I also used 3 eggs vs egg whites and frozen blueberries. Very yummy!

  7. Raymond

    5 stars
    I don’t make/remake a lot of recipes I see online. I’m usually too lazy to cook. However, this tastes so good I’ve made it twice in two weeks. Good stuff, easy to make, a random stranger on the internet highly recommends you give this a try.

  8. Jo

    I’m new to protein powders, which protein powder do you recommend for this recipe? Thanks!

  9. Diego Montes

    5 stars
    do you know if there would be any problems if we used oat flour instead of whole oats for a more cakey texture? still a great recipe as is!! thank you!

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