Blueberry Greek Yoghurt Breakfast Bake Squares
A soft, custardy oat and yoghurt bake studded with blueberries and cut into squares for easy breakfasts all week.
- Time50 min
- LevelEasy
- Costabout £0.63 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 266kcal
- 36.7gcarbs
- 14.7gof which sugars
- 7.5gfat
- 2.5gsaturates
- 10.9gprotein
- 3.9gfibre
- 0.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Lightly oil a 20 cm square tin and line it with baking paper.
- 2
Whisk the yoghurt, eggs, maple syrup, vanilla and lemon zest in a large bowl until smooth.
- 3
Stir in the oats, baking powder, cinnamon and salt. Fold in two thirds of the blueberries.
- 4
Pour into the tin, level the top and scatter over the rest of the blueberries.
- 5
Bake for 30 to 35 minutes, until set, golden and a skewer comes out clean.
33 min 20 s - 6
Cool in the tin for 15 minutes, then cut into 6 squares. Serve warm or cold with extra yoghurt. Keeps in the fridge for 4 days.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
