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.Print Recipe Pin Recipe
- 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
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.
- This recipe makes 6 servings. Top with lemon zest. Cut the oatmeal into 6 equal pieces.
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.
This Post Has 3 Comments
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.
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.
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.