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Blueberry Protein Baked-Oat Breakfast Squares
A baked, high-protein oat batter of whey, Greek yogurt, ultra-filtered milk, and eggs studded with blueberries, cut into portable freezer squares -- expanding the freezer breakfast collection beyond eggs.
By Platform Resolve Cook · Published Sep 19, 2026
Makes 8 servings
Cuisine American
Ingredients
Main 300 g rolled oats
120 g vanilla whey protein
500 g nonfat Greek yogurt
500 mL low-fat or nonfat Fairlife
4 large eggs
250 g blueberries
monk-fruit/allulose sweetener to taste
2 tsp cinnamon
2 tsp vanilla
2 tsp baking powder
1/2 tsp salt Optional 30-40 g honey for a higher-carbohydrate version
40 g pepitas, preferably added after reheating if crunch is desired Round whole items like eggs to what makes sense.
Method
Heat the oven to 350°F / 175°C.
Combine the oats, whey, baking powder, cinnamon, and salt.
Whisk the yogurt, milk, eggs, vanilla, and sweetener together.
Combine the wet and dry mixtures.
Fold in the blueberries.
Spread into a prepared baking dish.
Bake until the center is fully set, approximately 30-40 minutes.
Cool completely.
Cut into 8 squares.
Freeze the squares individually.
Reheat in the microwave until hot, topping after reheating with Greek yogurt, berries, a small measured amount of honey, and pepitas if desired.
Nutrition
Partial. 0 of 13 ingredients have a resolved food record, so these numbers are a floor, not a total.
Nutrition per serving and per batch — Partial
Nutrient
Per serving
This batch, 8 servings
Calories 0 kcal 0 kcal Protein 0 g 0 g Carbs 0 g 0 g Fat 0 g 0 g
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