Lemon Blueberry Baked Oats

Name: Lemon Blueberry Baked Oats
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 80 g Oat; 1 Lemon, zested and juiced; 100 g Blueberry; 1 Egg, beaten; 25 g Protein powder, plain whey; 1 tbsp Honey; 1 tsp Baking powder; ¼ tsp Salt; 1 tsp Butter, softened; 160 ml Water

Lemon Blueberry Baked Oats · ready in 28 min · 2 servings · 328 kcal per serving · easy · 10 ingredients

This bright breakfast bake turns simple oats into a tender, protein rich dish with lemon lift, juicy berries, and a warm spoonable crumb.

Prep: 10 min
Cook: 18 min
Total: 28 min
Serves: 2
kcal: 328
Difficulty: easy

Breakfast Quick (30 min or less)Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

80 gOat
1Lemon, zested and juiced
100 gBlueberry
1Egg, beaten
25 gProtein powder, plain whey
1 tbspHoney
1 tspBaking powder
¼ tspSalt
1 tspButter, softened
160 mlWater

Equipment

oven, measuring spoon, mixing bowl, whisk, microplane grater, citrus juicer, spatula, small baking dish, pastry brush, oven mitt, serving spoon, bowl

Instructions

Mise En Place
Gather oats, lemon, blueberries, egg, protein powder, honey, baking powder, salt, water, butter, 2 bowls, whisk, grater, and baking dish. · 5 min
What to look for: All ingredients are measured and tools are within reach
Heat Oven
Heat the oven to 204°C / 400°F, place a rack in the center, and grease a small baking dish with the butter. · 3 min
What to look for: The dish has a thin, even butter coating
Whisk Wet Mix
Whisk the egg, water, honey, lemon zest, and lemon juice in a bowl until the mixture looks smooth and lightly foamy. · 3 min
What to look for: The liquid is glossy with small bubbles on top
Add Dry Mix
Stir in the oats, protein powder, baking powder, and salt until no dry pockets remain and the batter looks thick but pourable. · 2 min
What to look for: The batter is evenly mixed with no powdery streaks
Fold Blueberries
Fold blueberries gently through the batter, then let it stand for 5 minutes so the oats thicken and the berries stay whole. · 5 min
What to look for: The batter thickens slightly and berries remain mostly intact
Bake Until Set
Bake uncovered for 18 minutes, until the top is puffed, the edges look set, and the center springs back when lightly touched. · 18 min
What to look for: The top is lightly golden and the berries are juicy
Serve Warm
Serve the baked oats warm from the dish, spooning each portion with plenty of berries and lemon scented crumb. · 2 min
What to look for: Each serving holds together softly on the spoon

Nutrition (per serving)

kcal	328
Protein	21 g
Carbohydrates	47 g
of which sugars	15 g
Fat	8 g
of which saturated	3 g
Fibre	6 g
Sodium	480 mg

Nutri-ScoreA

Allergens

Contains: gluten, milk, eggs

May contain: soybeans

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Reheat covered at 160°C until hot in the center, adding a small splash of water if the oats seem dry.

Ingredient substitutions

Oat

Quick oat: Gives a softer texture and absorbs liquid faster

Lemon

Bottled lemon juice: Use only if fresh lemon is unavailable, since the zest aroma will be missing

Blueberry

Frozen blueberry: Use from frozen and fold in gently to avoid streaking the batter

Egg

Egg white: Makes the bake lighter and slightly less rich

Protein powder

Oat: Use only when protein powder is unavailable, noting the protein level will be lower

Honey

Sugar: Stir well so the crystals dissolve into the wet mixture