Lemon Blueberry Breakfast Cake
This lemon blueberry breakfast cake looks and tastes like dessert but fuels your day like a wholesome, high-protein breakfast. Imagine moist, citrusy baked oats stuffed with juicy blueberries, and finished with a creamy, protein-packed lemon icing. With wholesome ingredients, plant-based protein, and vibrant citrus notes, it’s a full-on upgrade to baked oats designed for meal-prep lovers looking for healthy make-ahead breakfasts to pair with their morning brew.
Ingredients
For the Oats
- 6 cups oats
- 6 cups soy milk
- ½ cup almond butter
- 3 tbsp maple syrup
- 1 tsp vanilla
- Juice & zest of 3 lemons
- 3 tbsp chia seeds
- 1/3 cup tbsp hemp seeds
- 1/3 cup coconut shreds
- 2 cups frozen blueberries
- 1 tsp baking powder
- Pinch of salt
High Protein Icing
- 1 package silken tofu
- 3 tbsp almond butter
- Juice & zest of 1 lemon
- 3 tbsp maple syrup
- 2 scoops vegan vanilla protein
Instructions
- Add all ingredients for the baked oats to a large baking dish. Mine was 7x10, but a similar size will work.
- Mix well, then bake at 400F for 40 minutes.
- Add your silken tofu, almond butter, lemon zest and juice, and maple syrup to a blender and blend until smooth to make the protein icing.
- Transfer the icing into a medium-sized bowl, add in the protein powder, and mix well to combine.
- Wait for the blueberry oats to cool completely before spreading the icing on top.
- Store in the fridge for up to 6 days for easy breakfast meal prep!
Nutrition
Serving: 1servingCalories: 655.1kcalCarbohydrates: 75.2gProtein: 32.6gFat: 27gSaturated Fat: 4.9gPolyunsaturated Fat: 9.81gMonounsaturated Fat: 10.2gSodium: 200.7mgPotassium: 993.2mgFiber: 15.5gSugar: 17.5gVitamin A: 10.4IUVitamin C: 17.17mgCalcium: 208.1mgIron: 8.2mg
Tried this recipe?Let us know how it was!