Blueberry Breakfast Protein Bake

Written By Megan Gerber

I get sick of the same-ol breakfast and needed a change up that still had some dense protein!

Buckwheat is a fave of mine because of its nutrient density - a rich source of protein (for a carb-y pseudograin), rich in fiber, and a decent source of minerals like magnesium and phosphorus. PS: citrus peel is rich in detoxing bioflavonoids!

This is a nourishing, gut-friendly, protein-packed take on baked oatmeal. It’s naturally gluten and refined sugar free and great for a weekly meal prep!

Makes 9 Servings

Cook time: ~45 min

What you Need

  • 1.5 cups buckwheat groats, pulsed in a blender or food processor into a coarse meal

  • 1 cup tigernut flour*

  • 1.25 cups fresh or frozen blueberries**

  • 1¼ cups dairy free or regular milk (I used a combo of almond and full fat coconut milk ~half of each)

  • 1 tsp vanilla extract

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • Zest of 1 lemon

  • 2 eggs

  • 1–2 scoops protein powder (vanilla works well; I used this one by Be Well By Kelly

  • coconut oil or butter - for greasing

  • extra fruit, raw maple syrup and yogurt/milk for serving

How you do it

  1. Preheat oven to 375°F (190°C). Grease an 8x8" baking dish generously.

  2. Pulse the buckwheat groats in a large blender - just a few pulses so it’s broken up a bit but it shouldn’t be a fine flour

  3. In a large bowl, combine the pulsed buckwheat groats and tigernut flour; add the additional dry ingredients: baking powder, cinnamon, and lemon zest.

  4. In the same blender you already used - blend the eggs, milk, vanilla, and protein powder until smooth

  5. Add wet mixture to the dry ingredients and whisk until just combined.

  6. Gently fold in blueberries.

  7. Pour batter into the prepared dish and smooth the top.

  8. Bake for 40–45 minutes, or until golden brown and a knife inserted in the center comes out clean.

  9. Let cool slightly before slicing. Serve warm!

*I have not tried but you could likely sub GF oat flour!

**You can sub any berry/fruit combination you like - I’d recommend strawberry with lemon zest, raspberry or even apple + clove/ginger. Nuts would go well in this dish as well!

I recommend enjoying this bake warmed up, drizzled with milk of choice, extra berries and raw maple syrup OR a scoop of yogurt and my strawberry rhubarb compote.

 
Megan Gerber
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