Berry Layer
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3 cups mixed frozen berries (blueberries, raspberries, blackberries — no need to thaw)
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1 Tbsp cornstarch or arrowroot powder
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1 Tbsp lemon juice
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1 tsp vanilla extract
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1–2 Tbsp maple syrup or honey (optional, depending on tartness preference)
Protein Topping
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1 cup (100g) rolled oats
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2 scoops (about 50–60g) vanilla or unflavored protein powder (whey, pea, or your choice)
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1 tsp baking powder
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½ tsp cinnamon
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Pinch of salt
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½ cup (120ml) milk of choice
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1 large egg (or 1 flax egg: 1 Tbsp flax meal + 3 Tbsp water)
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2 Tbsp melted butter or coconut oil
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1 tsp vanilla extract
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Optional: 2 Tbsp sliced almonds or chopped pecans for crunch
Instructions
1. Preheat and prep
Preheat oven to 375°F (190°C). Lightly grease a 9-inch square baking dish or equivalent-sized oval dish.
2. Macerate the berries
In the baking dish, toss the frozen berries with cornstarch, lemon juice, vanilla, and maple syrup (if using). Stir to coat evenly and spread into an even layer.
3. Mix the protein topping
In a mixing bowl, whisk together the oats, protein powder, baking powder, cinnamon, and salt. In a separate small bowl, whisk the milk, egg, melted butter (or coconut oil), and vanilla. Pour the wet into the dry and stir until just combined. The batter will be thick but spreadable; if it’s too stiff, add a splash more milk.
4. Assemble
Drop spoonfuls of the topping over the berries, then gently spread it with the back of a spoon or offset spatula. It won’t completely cover the berries — some peeking through is perfect. Sprinkle with almonds or pecans if using.
5. Bake
Bake for 30–35 minutes, until the berries are bubbling thickly around the edges and the topping is golden brown and set.
6. Rest and serve
Let it cool for 10 minutes. The juices will thicken as it sits. Serve warm on its own, or with a dollop of Greek yogurt, a scoop of cottage cheese, or a drizzle of nut butter for even more protein.
Customization & Tips
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Extra protein: Use high-protein milk (like Fairlife) and add a dollop of Greek yogurt or skyr on top when serving.
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Berries: Frozen work beautifully and release the right amount of juice. If using fresh, reduce the bake time by 5–7 minutes.
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Protein powder note: Whey/casein blends give the softest topping texture. Pure whey works but can become slightly spongy if overbaked; bake just until set. Plant-based powders may need an extra tablespoon of milk.
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Make ahead: Assemble the night before, refrigerate, and bake straight from the fridge, adding 3–5 minutes.
Let me know if you’d like a completely flourless, dairy-free, or higher-fiber variation.