Soft, muffin-like protein squares packed with juicy blueberries and wholesome oats—perfect for breakfast meal prep or a high-protein snack.

Scale

2 cups rolled oats (blended into flour)

1 scoop vanilla protein powder

1 tsp baking powder

½ tsp cinnamon

¼ tsp salt

2 eggs

½ cup unsweetened applesauce (or mashed banana)

¼ cup honey or maple syrup

½ cup Greek yogurt

1 tsp vanilla extract

1 cup fresh or frozen blueberries

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1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.

2. In a large bowl, combine oat flour, protein powder, baking powder, cinnamon, and salt.

3. In another bowl, whisk together eggs, applesauce, honey (or maple syrup), Greek yogurt, and vanilla extract.

4. Pour the wet ingredients into the dry ingredients and stir until just combined.

5. Gently fold in the blueberries.

6. Spread the batter evenly into the prepared baking dish.

7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

8. Allow to cool before cutting into squares.

Use frozen blueberries from frozen; don’t thaw.

For sweeter squares, add 1–2 tbsp extra honey or maple.

Swap: dairy-free yogurt + plant protein powder if needed.

Storage: refrigerate 3–4 days or freeze up to 2 months.