Soft, lightly sweet, and protein-rich — this wholesome bake is perfect for breakfast or a healthy snack with no added sugar.
Time & Yield
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Prep: 10 minutes
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Bake: 30–35 minutes
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Servings: 6 squares
Ingredients
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2 cups plain Greek yogurt (nonfat or low-fat)
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2 large eggs
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½ cup rolled oats (or oat flour)
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1 tsp vanilla extract
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1 tsp baking powder
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1–1½ cups fresh or frozen blueberries
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Optional natural sweetness:
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1 mashed ripe banana or
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2–3 tbsp monk fruit/erythritol
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Optional add-ins
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½ tsp cinnamon
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Lemon zest
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Chia seeds
Instructions
Preheat
Preheat oven to 350°F (175°C).
Grease or line an 8×8-inch baking dish.
Mix Wet Ingredients
In a bowl whisk together:
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Greek yogurt
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eggs
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vanilla
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banana or sweetener (if using)
Add Dry Ingredients
Stir in:
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oats
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baking powder
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cinnamon (optional)
Mix until combined.
Fold in Blueberries
Gently fold in blueberries.
If using frozen, do not thaw.
Bake
Pour batter into prepared dish and spread evenly.
Bake 30–35 minutes until:
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center is set
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edges lightly golden
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toothpick comes mostly clean
Cool
Cool at least 15 minutes before slicing.
Estimated WW Points (per square)
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Without banana: 2–3 points
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With banana: 3–4 points
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Using nonfat yogurt keeps points lowest
(Very WW-friendly.)
Is It Anti-Inflammatory?
Yes — quite supportive.
Benefits
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No added sugar
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Greek yogurt → probiotics
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Blueberries → powerful antioxidants
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Oats → fiber
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Optional cinnamon → anti-inflammatory
To boost further
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Add chia or flax
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Use extra berries
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Add lemon zest
Pro Tips
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Don’t overbake — keeps it moist
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Use thick Greek yogurt (not runny)
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If batter seems thin → add 1 tbsp oats
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For sweeter taste → add more banana
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Chill overnight for best texture
Easy Variations
Mixed berry
Use strawberries + blueberries
Lemon blueberry
Add 1 tsp lemon zest
High-protein
Add 2 tbsp vanilla protein powder (add splash milk)
Dairy-free
Use thick coconut yogurt (texture softer)
Storage
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Fridge: up to 5 days
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Freeze: 2 months
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Best served slightly chilled or room temp
