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Breakfast● 5-Day Fridge Freshness❄️ Freezer Friendly

Blueberry Lemon Baked Oatmeal Squares with Greek Yogurt Drizzle

Oven-baked rolled oats studded with juicy blueberries, lemon zest, vanilla protein, and walnuts.

Tastes like a warm blueberry muffin, but has the nutritional profile of a high-protein breakfast. Baked in a casserole dish, sliced into 6 squares, and packed in meal prep boxes for busy morning grab-and-go.

⏱PREP TIME15 min
🔥COOK TIME30 min
🍱BATCH YIELD6 Meals
🧊SHELF LIFE5 Days
Blueberry Lemon Baked Oatmeal Squares with Greek Yogurt Drizzle
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Portion Multiplier

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Recipe Ingredients

Interactive Sunday Checklist

Baked Oatmeal Batter

Step-by-Step Batch Method

6 Chef Steps
  1. 1

    Preheat oven to 375°F. Spray an 8x8 or 9x9 baking dish with oil.

  2. 2

    In a bowl, mix rolled oats, protein powder, baking powder, cinnamon, and lemon zest.

  3. 3

    In another bowl, whisk milk, eggs, and maple syrup.

  4. 4

    Combine wet and dry ingredients, then gently fold in fresh blueberries.

  5. 5

    Pour into baking dish and bake for 30 minutes until golden and center is set.

  6. 6

    Cool 15 minutes, slice into 6 squares, and pack into containers.

👨‍🍳 Pro Meal Prep Tips for This Dish

  • Lemon zest brightness: 1 tsp fresh lemon zest cuts through dense oats with pastry-shop aroma.
  • Freezer squares: wrap individual cooled squares in foil; reheat in toaster oven for crispy edges.
  • Yogurt glaze: whisk 2 tbsp Greek yogurt with 1 tsp maple syrup to drizzle over warm oatmeal.
Batch Synergy

Complementary Meal Preps

Cook these alongside Blueberry Lemon Baked Oatmeal Squares with Greek Yogurt Drizzle to diversify your weekly menu without extra pots: