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High protein baked oatmeal with blueberries in a ceramic baking dish, one square served with Greek yogurt and walnuts
Midlife Plate Editorial Team

High-Protein Baked Oats

A one-pan blueberry baked oatmeal made with Greek yogurt, cottage cheese, and eggs. About 30 grams of protein per serving with no protein powder, and it reheats well all week.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 2 cups old-fashioned rolled oats not instant
  • 1 1/2 cups plain nonfat Greek yogurt
  • 1 cup 2% cottage cheese
  • 3 large eggs
  • 1/2 cup liquid egg whites
  • 1/2 cup 2% milk or unsweetened soy milk
  • 3 tbsp maple syrup
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 2 tsp vanilla extract
  • 1 pinch fine salt
  • 1 1/2 cups blueberries fresh or frozen
  • 1/4 cup walnuts chopped, for topping

Method
 

  1. Heat the oven to 375°F (190°C). Grease an 8 by 8 inch (20 cm) glass or ceramic baking dish.
  2. Add the Greek yogurt, cottage cheese, eggs, egg whites, milk, maple syrup, vanilla, cinnamon, baking powder, and salt to a blender. Blend for 20 to 30 seconds, until completely smooth.
  3. Put the oats in a large bowl, pour in the blended mixture, and stir well. Let it rest for 5 minutes so the oats begin to soak.
  4. Fold in about 1 cup of the blueberries. Spread the mixture evenly in the baking dish, then scatter the remaining blueberries and the walnuts on top.
  5. Bake for 32 to 38 minutes, until the center is set and springs back lightly and the edges are golden.
  6. Cool for at least 10 minutes, then cut into 4 squares. Serve warm or chilled, with a spoon of Greek yogurt if you like.

Notes

Storage: Refrigerate in an airtight container for up to 4 days, or wrap squares individually and freeze up to 3 months. Reheat in the microwave for 45 to 60 seconds (90 seconds to 2 minutes from frozen).
Lighter portions: Cut into 6 squares for about 20 g protein and 305 calories each.
Egg-free: Replace the eggs and egg whites with 1 more cup Greek yogurt and 2 tbsp ground flaxseed (about 25 g protein per serving).
Gluten-free: Use oats labeled certified gluten-free.
Nutrition is calculated from USDA FoodData Central and will vary by brand.
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