I love the combo of lemon and berries in baked goods. My mom makes a lemon blueberry cornbread that is one of my favorites. I created this out of wanting cake for breakfast, knowing well that I really shouldn’t eat cake for breakfast. Adding Greek yogurt and eggs to the batter gives this breakfast treat a moist cake-like consistency while adding much-needed protein. To eat, I add an extra scoop of Greek yogurt for extra AM protein. Recommendations for protein for active individuals is around 0.4-0.55 g/kg/meal!
If you try this recipe tag me @nutritionbygabby
- 3 cups of rolled oats
- 1 cup Greek yogurt
- 2 eggs, beaten
- 2 tablespoons chia seeds
- 1 tablespoon lemon zest (~1 lemon)
- 1/4 cup lemon juice (~1 lemon)
- 1/4 almond/soy/other milk of choice
- 1/2 cup maple syrup
- 1/4 tsp baking soda
- 12 oz frozen raspberries
Heat oven to 350F. In a large bowl, combine all in the ingredients except the raspberries, thoroughly combine. Add the raspberries and gently fold in until evenly distributed. Transfer to a 9×9 lined or greased baking pan and place in the oven. Bake for 50 minutes, or until slightly firm in the center.
Allow to cool and cut into 9 equal squares. Enjoy!