Blueberry Jam Protein Baked Oats

Quick, filling, and made with pantry-friendly ingredients, this baked oats recipe gives you jammy blueberry flavor without extra fuss. It mixes oats, Greek yogurt, and vanilla protein powder for a high-protein start to the day. The blueberry jam center cooks separately and gets tucked into the batter for a gooey surprise. Perfect for busy mornings when you want something warm and satisfying.

Why This Recipe Works

This recipe balances speed and texture by blending the wet and dry oat components so the batter is ready in seconds. Using liquid egg whites and Greek yogurt boosts protein while keeping fat low and texture custardy. Separately simmering the blueberries concentrates flavor quickly so you get jammy notes without long cooking. Baking in a single ramekin keeps cleanup minimal and portion control easy. The protein powder stabilizes the structure so it sets without getting rubbery. Small tweaks like a short bake time let you choose between gooey or fully set.

Flavor and Texture

Expect a mildly sweet, vanilla-forward oat base with a bright, tangy jammy center from the blueberries. Cinnamon and a pinch of salt lift the flavors and keep the sweetness balanced. The oat batter bakes into a soft, cake-like texture with a moist crumb when pulled at about 25 minutes. If you bake longer it firms up into a more muffin-like texture. Topping with the granular and brown Swerve mixture adds a crisp, donut-style sugar crunch for contrast.

Ingredients

– ¼ cup rolled old fashioned oats
– ⅓ cup plain nonfat Greek yogurt
– ⅓ cup unsweetened vanilla almond milk
– 3 tbsp liquid egg whites
– 15 g vanilla protein powder
– ¼ tsp salt
– 1/2 tsp cinnamon
– ¼ tsp baking powder
– ½ cup frozen blueberries
– 1/2 tsp vanilla extract
– 1 tsp Swerve
– Mixture of granular and brown swerve

Step by Step Instructions

1. Preheat your oven to 350°F.
2. Spray a 10 oz. ramekin with nonstick spray.
3. Toss all of the ingredients for the oats in a small blender.
4. I love my Nutribullet blender for my overnight oats.
5. It is the perfect size, easy to clean, and can literally blend anything!
6. Set aside.
7. Heat up a small saucepan over medium heat.
8. Add in all of the ingredients for your blueberry filling (blueberries, lemon juice, vanilla extract, and Swerve).
9. Slightly smash some of the blueberries.
10. Continue to heat until bubbling and then remove.
11. Pour your oat batter into a greased ramekin.
12. Next, pour your blueberry filling in the middle of your batter.
13. Bake for 25-30 minutes, or until a toothpick comes out clean.
14. I stick around the 25 minute mark because I do like mine to be a little gooey!
15. Top your baked oats with a mixture of the granular and brown swerve to get that sugar donut topping.
16. Serve & Enjoy!

Quick Tips and Shortcuts

Blend the oat batter while your oven heats to shave minutes off prep. Use frozen blueberries straight from the bag and simmer to make a quick jam instead of waiting for thawing. If you don’t have a Nutribullet, any small blender or immersion blender works. For a faster clean up, line a baking sheet with foil before placing the ramekin in the oven. To make multiple servings at once, double the ingredients and bake in individual ramekins or one larger dish, adjusting time slightly.

Storage and Meal Prep

Store cooled baked oats in an airtight container in the refrigerator for up to three days. Reheat in the microwave for 45–60 seconds or warm in a 325°F oven until heated through. The blueberry filling can be stored separately and spooned in after reheating for a fresher jam texture. For grab-and-go, bake in small jars with lids and refrigerate.

Short Closing Note

This recipe is a fast, protein-packed way to enjoy a warm, jammy breakfast with minimal fuss. It’s easy to tweak and ideal for a busy routine.

Conclusion

For the original version and extra tips, check out this recipe: Blueberry Jam Protein Baked Oats.

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