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This High Protein Banana Blueberry Breakfast Bake is my go-to for busy mornings when I want something I can slice, heat, and eat quickly. It balances ripe bananas, juicy blueberries and a protein-rich base so you feel satisfied until lunch. If you like portable breakfast ideas, try my peanut butter banana smoothie for a quick pairing or alternative.
Why Make This Recipe
- It delivers long-lasting energy: oats, banana and protein keep blood sugar steadier than syrupy pastries.
- It feeds a crowd or meal-preps easily — one 9×9-inch pan yields 6–8 portions.
- It’s flexible: swap dairy or flour ingredients and still get a firm bake.
- It tastes like breakfast meets dessert — caramelized banana notes with bright blueberries.
- Personal insight: I love this bake because it reheats perfectly and the blueberry pockets stay juicy instead of getting watery, which I tested by varying baking time.
For more high-protein morning ideas and inspiration, see this roundup on how to energize your mornings with a healthy high protein breakfast.
Recipe Overview
Prep time: 10 minutes.
Cook time: 35–40 minutes at 350°F (175°C).
Total time: ~50 minutes including cool/rest time.
Servings: 6–8 (9×9-inch pan).
Difficulty: Easy.
Method: Blend wet ingredients, mix with oats and leavening, fold in blueberries, then bake until set and golden.
This bake has a texture similar to a dense baked oatmeal and shares flavors with a blueberry banana smoothie bowl if you prefer spooning it warm.
My Experience Making This Recipe
When I first tested the bake, the center came out slightly underdone; I learned to reduce extra milk and give it a firm 10-minute rest after baking. I tested variations with Greek yogurt and cottage cheese and found yogurt gives a silkier crumb while cottage cheese ups the protein without drying it out.
How to Make High Protein Banana Blueberry Breakfast Bake
You’ll mash ripe bananas, blend them with eggs, Greek yogurt (or cottage cheese), milk, and a scoop of protein powder, then combine with rolled oats, a little baking powder, cinnamon, and salt. Fold fresh or thawed blueberries in gently so they don’t burst and turn the batter purple. Bake in a greased or parchment-lined 9×9-inch pan at 350°F (175°C) for 35–40 minutes until the center registers 205°F (96°C) or a toothpick comes out mostly clean, then rest 10 minutes before slicing.
Equipment note: use a blender for a smooth batter or a bowl and whisk for a chunkier texture; I prefer a blender when using cottage cheese to fully incorporate curds.
Expert Tips for Success
- Use very ripe bananas (lots of brown speckles) for natural sweetness and moisture; underripe bananas make a bland bake.
- Use old-fashioned rolled oats, not quick oats, for structure; if you only have quick oats, reduce added liquid by 25%.
- Test doneness with an instant-read thermometer — 200–205°F (93–96°C) yields a set but tender center.
- Line the pan with parchment and leave an overhang to lift the bake cleanly out for neat slices.
- If you want extra protein without powder, swap 1/2 cup of the milk for 1/2 cup Greek yogurt or try the blueberry cottage cheese breakfast bake recipe for a cottage-cheese-forward approach.
How to Serve High Protein Banana Blueberry Breakfast Bake
- Serve warm with a dollop of Greek yogurt and a drizzle of maple syrup for contrast.
- Top with sliced banana and toasted almonds for crunch and a pretty presentation.
- Slice and pack into meal-prep containers with fresh berries for grab-and-go breakfasts.
- Offer alongside coffee or a protein-rich smoothie to round out the meal.
Storage and Reheating Guide
Refrigerate cooled slices in an airtight container for up to 4 days. For longer storage, freeze individual slices wrapped tightly in plastic and placed in a freezer bag for up to 3 months. Reheat from frozen in a 325°F (160°C) oven for 12–18 minutes covered with foil, or microwave a refrigerated slice 45–60 seconds on high (times vary by microwave) — tent with a paper towel to retain moisture. Thawed slices reheat best in a toaster oven or standard oven to restore a light crust.
Recipe Variations
- Gluten-free: use certified gluten-free rolled oats and verify protein powder is GF; bake time is the same.
- Dairy-free: swap Greek yogurt for unsweetened coconut yogurt and milk for almond or oat milk; expect a slightly looser crumb.
- Vegan: use 2 flax eggs (2 tbsp ground flax + 6 tbsp water, chilled) and a vegan protein powder; bake until firm and add a tablespoon of oil for moisture.
- Flavor twist: fold in 1/4 cup dark chocolate chips or 1 tsp lemon zest for a bright contrast; for a nutty boost, stir in 1/4 cup chopped walnuts and pair with this peanut butter banana smoothie as a side.
All variations were tested for texture: adding more liquid requires an extra 5–8 minutes of bake time.
Nutritional Highlights
- Protein-forward: Greek yogurt, eggs and a scoop of protein powder provide a substantial protein boost per serving (roughly 12–20 g protein depending on powder).
- Fiber and micronutrients: rolled oats, banana and blueberries add fiber, potassium and antioxidants.
Allergen note: contains eggs and dairy by default; contains gluten unless gluten-free oats are used; may contain nuts if you add them. For portion guidance aim for 1 slice (1/6–1/8 pan) with a side of fruit or yogurt for a balanced breakfast.
Troubleshooting Common Issues
- Soggy center: bake longer at the same temperature, or reduce added milk by 2–3 tablespoons. Rest the bake 10–15 minutes to finish setting.
- Dry, crumbly texture: avoid overbaking and check the oven temperature with an oven thermometer; add 1–2 tbsp yogurt or mashed banana next time.
- Burst blueberries that turn the batter purple: gently fold berries at the end and consider tossing frozen berries in 1 tsp flour to help them stay intact.
Frequently Asked Questions
Q1: Can I use frozen blueberries?
A1: Yes — use them from frozen and don’t thaw first to reduce bleeding. Fold them in straight from the bag and add 3–5 extra minutes to the bake time if the batter cools from the berries.
Q2: Do I have to use protein powder?
A2: No — protein powder increases protein density and texture, but you can substitute with 1/2 cup extra Greek yogurt or 1/2 cup ricotta/cottage cheese; reduce added milk slightly to keep the batter thick.
Q3: Can I make this in a loaf pan instead of a 9×9?
A3: Yes — use a 9×5-inch loaf pan and expect 40–50 minutes baking time; check doneness with an instant-read thermometer aiming for 200–205°F (93–96°C).
Q4: How do I prevent the top from browning too fast?
A4: If the top browns before the center sets, tent the pan loosely with foil and continue baking until the center reaches the target temperature. Using an oven thermometer also helps avoid hot spots that accelerate browning.
Print
High Protein Banana Blueberry Breakfast Bake
- Total Time: 50 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
A perfect portable breakfast that combines ripe bananas, juicy blueberries, and a protein-rich base for lasting energy.
Ingredients
- 3 ripe bananas
- 2 large eggs
- 1 cup Greek yogurt (or cottage cheese)
- 1/2 cup milk
- 1 scoop protein powder
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup blueberries (fresh or thawed)
Instructions
- Mash ripe bananas in a blender or bowl.
- Blend the bananas with eggs, Greek yogurt, milk, and protein powder until smooth.
- In a separate bowl, mix rolled oats with baking powder, cinnamon, and salt.
- Combine wet and dry ingredients, then fold in blueberries gently.
- Pour the batter into a greased or parchment-lined 9×9-inch pan.
- Bake at 350°F (175°C) for 35-40 minutes until the center is set and golden.
- Let rest for 10 minutes before slicing.
Notes
For a vegan version, substitute eggs with flax eggs and use plant-based yogurt and milk.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 8g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg