Blueberry Muffin Baked Oatmeal
Servings: 8
Calories: 297kcal
Summertime is here and there's no better way to enjoy fresh blueberries than with this super easy Blueberry Muffin Baked Oatmeal. This baked oatmeal has all the flavors of a blueberry muffin but packed into a high protein, easy to make oatmeal bake that seriously makes the best summertime meal prep breakfast recipe!
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Ingredients
Streusel:
- 1/4 cup oat flour (30g)
- 1/4 cup brown sugar (48g)
- 1/4 cup melted butter (56g)
Oatmeal Bake:
- 2 large eggs room temp
- 1.25 cup any milk (300g) I used almond milk
- 1/4 cup pure maple syrup (60g)
- 1/4 cup mashed banana (60g) or Greek yogurt
- 2 Tbsp melted butter (28g)
- 2 tsp vanilla extract
- 2 cups old fashioned oats (200g)
- 1/4 cup vanilla protein powder (30g) optional
- 1 tsp baking powder & cinnamon
- 1/4 tsp salt
- 1 cup blueberries (140g) plus more for topping
Instructions
- Preheat the oven to 375 degrees F. Spray a 7x11, 8x8 or 9x9-inch baking dish with cooking spray and/or line with parchment paper.
- First, make the streusel by mixing together the ingredients in a small bowl. Place in the fridge to harden.
- To a large bowl, add the eggs, milk, maple syrup, mashed banana, butter and vanilla; whisk to combine.
- Mix in the oats, protein powder, baking powder, cinnamon and salt.
- Fold in the blueberries, then transfer to the baking dish. Top with extra blueberries if desired.
- Take the streusel out of the fridge and crumble it evenly over top.
- Bake for 30-35 minutes or until the center is set. Let cool for 10 minutes before slicing. I like eating with Greek yogurt and a little drizzle of honey!
Notes
Nutrition calculated using mashed banana and protein powder. If omitting protein powder, you may need to add a little extra sweetener.
Nutrition
Serving: 1/8 of bake (125g) | Calories: 297kcal | Carbohydrates: 37g | Protein: 8.4g | Fat: 12.8g | Saturated Fat: 6.4g | Cholesterol: 28.9mg | Fiber: 3.3g | Sugar: 15.5g