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–+ servings
Blueberry Jam Protein Oats

Blueberry Jam Protein Oats for a Deliciously Energizing Start

Blueberry Jam Protein Oats deliver delicious taste while offering 41 grams of protein, making for a wholesome breakfast option.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 1 bowl
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Oat Base
  • 1 cup gluten-free rolled oats The perfect foundation for a soft, chewy texture.
  • 1 scoop protein powder Adds a powerful protein boost.
  • 1 cup almond milk Use your favorite non-dairy or dairy milk.
  • 1 tbsp Swerve (Granular and Brown) Natural sweeteners that mimic sugar's sweetness.
For the Blueberry Jam Filling
  • 1 cup blueberries Fresh or frozen.
  • 1 tbsp lemon juice Freshly squeezed for best taste.
  • 1 tsp vanilla extract Opt for a high-quality extract.
For Garnish (Optional)
  • 1 tsp cinnamon Adds a lovely warm note.
  • 1 tbsp Greek yogurt A creamy topper for extra protein.

Equipment

  • blender
  • ramekin
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and spray a 10 oz. ramekin with nonstick cooking spray.
  2. Blend the gluten-free rolled oats, protein powder, almond milk, half of the Swerve, and a pinch of cinnamon until smooth and creamy.
  3. In a saucepan over medium heat, mix blueberries, lemon juice, vanilla extract, and remaining Swerve. Smash blueberries gently and cook for 5-7 minutes until syrupy.
  4. Pour blended oat batter into the ramekin, creating a well in the center for the blueberry jam.
  5. Bake in the oven for 25-30 minutes until edges are golden and toothpick comes out clean.
  6. Let cool for a couple of minutes and top with Swerve and Greek yogurt, if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 41gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 150mgPotassium: 500mgFiber: 10gSugar: 5gVitamin A: 150IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat with a splash of almond milk to maintain moisture.

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