Blueberry Walnut Protein Baked Oatmeal – Start your day with a breakfast that supports both your brain and body. This Blueberry Walnut Protein Baked Oatmeal combines fiber-rich oats and flaxseed, antioxidant-rich blueberries, healthy fats from walnuts, and protein from eggs and Greek yogurt. Best of all, you can make it ahead of time for an easy, nourishing breakfast throughout the week.
Why I Love This Recipe
Blueberries provide anthocyanins, plant compounds being studied for their role in cognitive and cardiovascular health.
Walnuts + flaxseed provide ALA omega-3 fats along with fiber and other beneficial plant compounds.
Oats provide beta-glucan soluble fiber, which supports healthy cholesterol levels, blood sugar management, and the gut microbiome.
Greek yogurt, eggs, and milk add protein, making this a more balanced breakfast than traditional oatmeal alone.
Blueberry Walnut Protein Baked Oatmeal Recipe
Makes: 8 servings
Prep time: 10 minutes
Bake time: 35-40 minutes
Ingredients
- 2 cups old-fashioned rolled oats
- 1/4 cup ground flaxseed
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 cups low-fat milk or unsweetened soy milk
- 1/2 cup plain Greek yogurt
- 2-3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
- 1/2 cup chopped walnuts
Directions
- Preheat oven to 350°F. Lightly grease an 8 x 8-inch or similar baking dish.
- In a large bowl, combine the oats, ground flaxseed, cinnamon, baking powder, and salt.
- In a separate bowl, whisk together the eggs, milk, Greek yogurt, maple syrup, and vanilla.
- Pour the wet ingredients into the oat mixture and stir until combined.
- Gently fold in 1 1/2 cups of the blueberries and 1/4 cup of the walnuts.
- Pour the mixture into the prepared baking dish. Sprinkle the remaining blueberries and walnuts over the top.
- Bake for 35-40 minutes, or until the center is set and the edges are lightly golden.
- Allow to cool for 10 minutes before cutting into 8 portions.
Make It Your Own: Baked oatmeal is easy to customize. Adjust the blueberries, walnuts, cinnamon, or maple syrup to your taste. You can also swap blueberries for another berry or use pecans instead of walnuts. For the best texture, keep the amounts of oats, milk, eggs, and Greek yogurt close to the recipe as written.
Meal Prep Tip
Make it once and enjoy breakfast for several days. Bake a pan on Sunday, allow it to cool completely, and cut it into individual portions. Store in an airtight container in the refrigerator for up to 4 days. In the morning, simply reheat one portion in the microwave and add Greek yogurt and fresh berries. Individual portions can also be frozen for longer storage.
Learn more about the benefits of oats, fiber, and health from Harvard University here.
Meg’s Corner
Our registered dietitian nutritionist, Meg Tancredi, is available for in-person and Zoom consultations. You and Meg will work as a team to improve your health, based on your lifestyle and needs. Meg blends science, psychology, and humor to guide sustainable change—offering practical, compassionate support rooted in progress, not perfection.
Click to learn more about Meg.
Find out how PPMA can help you achieve your best health!