Spring mornings are finally here. You need a breakfast that feels fresh and light. This high protein berry bake is the perfect solution for your busy routine.
It delivers a burst of juicy berries in every bite. It keeps you full and satisfied for hours. You will love how simple it is to whip up.
Why This Recipe Is a Winner
This recipe is a total winner for busy families. It is a nutritional powerhouse that tastes like a treat. You can prep it once and eat all week long.
It is perfect for a healthy reset this season. The combination of fiber and protein is unbeatable. Your kids will even ask for seconds of this one.
Simple Method
Making this bake is incredibly simple. You just mix, fold, and bake. It is beginner-friendly and very hard to mess up.
The oven does most of the work for you. You do not need any fancy kitchen tools. Even if you are new to cooking, you can do this.
Ingredients You’ll Need
Most of these items are likely in your pantry right now. Fresh seasonal berries make it extra special.
- 2 cups rolled oats
- 2 scoops (60g) vanilla whey protein powder
- 1 teaspoon baking powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon sea salt
- 1 cup liquid egg whites
- 1 cup unsweetened almond milk
- 0.5 cup non-fat Greek yogurt
- 1 teaspoon vanilla extract
- 0.5 cup fresh blueberries
- 0.5 cup fresh raspberries
- 0.5 cup fresh blackberries
Step-by-Step
- Preheat the oven to 350°F (175°C) and lightly coat an 8×8 inch baking dish with non-stick cooking spray.
- In a large mixing bowl, combine the rolled oats, protein powder, baking powder, cinnamon, and salt until evenly distributed.
- In a separate medium bowl, whisk together the egg whites, almond milk, Greek yogurt, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries, raspberries, and blackberries, taking care not to crush the fruit.
- Transfer the mixture into the prepared baking dish and spread evenly with a spatula.
- Bake for 30 to 35 minutes, or until the center is firm to the touch and the edges are golden brown.
- Remove from the oven and allow to cool for at least 10 minutes before slicing into 6 equal portions.
Best Ways to Enjoy It
Serve this bake warm for the best experience. A dollop of creamy Greek yogurt on top is delicious. You can also drizzle a little honey over it.
It pairs perfectly with your morning cup of coffee. Pack a slice for a quick post-workout snack. It is a satisfying meal any time of day.
Storage & Reheating
Store leftovers in an airtight container in the fridge. They will stay fresh for up to five days. This makes it a meal prep dream.
You can also freeze individual slices for later. Just wrap them tightly in plastic wrap. Reheat in the microwave for 45 seconds when ready.
Tips for Best Results
- Do not overmix the batter to keep it light.
- Use fresh berries for the best seasonal flavor.
- Ensure your protein powder is a flavor you enjoy.
- Lightly grease your pan to prevent sticking.
- Let it cool before slicing to get clean edges.
- Try frozen berries if fresh ones are not available.
- Add a sprinkle of nuts for extra crunch.
Ways to Switch It Up
- Swap almond milk for soy or dairy milk.
- Use chocolate protein powder for a richer taste.
- Add sliced strawberries for a different berry mix.
- Mix in a tablespoon of chia seeds for more fiber.
Common Questions
Can I use frozen berries?
Yes, you can use frozen berries easily. Do not thaw them before adding to the batter. This prevents the colors from bleeding too much.
Is this recipe gluten-free?
It can be if you use certified gluten-free oats. Always check your protein powder label as well. This makes it very allergy-friendly.
I hope this high protein berry bake brings some sunshine to your mornings. It is the perfect way to start a fresh spring day. Happy baking!
— Katie Wood
Ingredients
- 2 cups rolled oats
- 2 scoops (60g) vanilla whey protein powder
- 1 teaspoon baking powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon sea salt
- 1 cup liquid egg whites
- 1 cup unsweetened almond milk
- 0.5 cup non -fat Greek yogurt
- 1 teaspoon vanilla extract
- 0.5 cup fresh blueberries
- 0.5 cup fresh raspberries
- 0.5 cup fresh blackberries
Instructions
- Preheat the oven to 350°F (175°C) and lightly coat an 8x8 inch baking dish with non-stick cooking spray.
- In a large mixing bowl, combine the rolled oats, protein powder, baking powder, cinnamon, and salt until evenly distributed.
- In a separate medium bowl, whisk together the egg whites, almond milk, Greek yogurt, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries, raspberries, and blackberries, taking care not to crush the fruit.
- Transfer the mixture into the prepared baking dish and spread evenly with a spatula.
- Bake for 30 to 35 minutes, or until the center is firm to the touch and the edges are golden brown.
- Remove from the oven and allow to cool for at least 10 minutes before slicing into 6 equal portions.
