Description
This Blueberry Jam Protein Baked Oats recipe combines wholesome oats, protein powder, and fresh blueberries into a delicious, guilt-free breakfast option. Perfect for a nutritious start to your day, it features a warm blueberry jam nestled inside fluffy baked oats, sweetened naturally and suitable for gluten-free diets with easy substitutions.
Ingredients
Scale
Dry Ingredients
- 1 cup Oats (use gluten-free oats if needed)
- 1 scoop Protein Powder (any favorite flavor)
- 2 tablespoons Swerve (or any sweetener)
Wet Ingredients
- 1 cup Almond Milk (or any milk substitute)
- 1 large Egg (or substitute like flax egg or mashed banana)
- 1 teaspoon Vanilla Extract (or almond extract as a substitute)
- 1 tablespoon Lemon Juice (or replace with lime juice)
Fruit
- 1 cup Blueberries (fresh or frozen)
Instructions
- Preheat and prepare ramekin: Preheat your oven to 350°F (175°C) and grease a 10 oz. ramekin with nonstick spray to prevent sticking during baking.
- Blend oat mixture: Combine oats, protein powder, almond milk, and egg (or substitute) in a blender and blend for about 30 seconds until smooth to form a batter.
- Make blueberry jam: In a saucepan over medium heat, mix blueberries, lemon juice, vanilla extract, and Swerve. Cook for 5–7 minutes until the mixture bubbles and the blueberries soften, forming a jam-like consistency.
- Assemble in ramekin: Pour half of the oat batter into the prepared ramekin, then spoon the warm blueberry jam over it. Top with the remaining oat batter, spreading evenly.
- Bake: Place the ramekin in the preheated oven and bake for 25–30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Optional topping: For added texture and sweetness, mix equal parts granular and brown Swerve and sprinkle over the baked oats before serving.
Notes
- Use gluten-free oats if you require a gluten-free breakfast.
- Egg can be substituted with a flax egg (1 tbsp flaxseed meal + 3 tbsp water) or mashed banana for vegan or allergy-friendly versions.
- Swerve can be replaced with other sweeteners like erythritol or stevia, adjust to taste.
- This recipe is great for meal prep; leftovers can be stored in the refrigerator for up to 3 days.
- Ensure the blueberries are cooked into a jam to avoid excess liquid in the bake.
