Blueberry Lemon Yogurt Breakfast Squares

Name: Blueberry Lemon Yogurt Breakfast Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 squares
Ingredients: 2 cups rolled oats; 1 cup Greek yogurt; 1/2 cup honey; 1/2 cup milk; 1/4 cup lemon juice; Zest of one lemon; 1 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 cup fresh blueberries; Pinch of salt

Highlighted under: Busy Recipes

I love starting my day with these Blueberry Lemon Yogurt Breakfast Squares. They are the perfect combination of fruity freshness and creamy texture, making mornings feel special. Packed with wholesome ingredients like yogurt and oats, they not only taste great but also provide a lovely boost of energy. The cheerful citrus flavor from the lemon paired with the sweet burst of blueberries creates a delightful treat that keeps me coming back for more. I can't wait for you to try these delicious squares for breakfast!

Created by

Wendy Ashbourne

Last updated on 2026-01-20T00:05:34.566Z

When I first experimented with these Blueberry Lemon Yogurt Breakfast Squares, I wanted something that was both nutritious and satisfying. The use of Greek yogurt adds a creamy richness without a ton of calories, and it pairs beautifully with the tangy lemon. The key is allowing the squares to cool completely before cutting; this helps them hold their shape and prevents them from crumbling.

One little tip that I've picked up is to toss the blueberries in a bit of flour before folding them into the batter. This prevents them from sinking to the bottom while baking. Trust me, this small detail makes a huge difference in achieving perfectly layered squares!

        Why You'll Love This Recipe
        Tangy lemon zest brightens up every bite
Packed with antioxidants from fresh blueberries
Quick and easy to prepare, great for busy mornings

      

Understanding the Ingredients

The combination of Greek yogurt and oats serves as the backbone of these breakfast squares, providing a well-rounded source of protein and fiber. Greek yogurt brings a creamy texture while also contributing acidity, enhancing the overall flavor profile. The oats not only add heartiness but also help bind the mixture, ensuring the squares hold their shape once baked. This dynamic duo is a fantastic base for a variety of mix-ins, allowing you to customize your squares with additional fruits or nuts with minimal adjustments.

Lemon juice and zest elevate this recipe by introducing a refreshing tang that counterbalances the sweetness of honey and blueberries. The acidity from the lemon juice helps activate baking soda, which is key for achieving the right rise and fluffy texture. Always opt for fresh lemon juice and zest when possible — the bottled versions lack the vibrant flavor that truly brings these squares to life. If you prefer a milder citrus taste, consider swapping a quarter of the lemon juice with milk.

Baking Tips for Success

When baking your Blueberry Lemon Yogurt Breakfast Squares, pay close attention to the oven temperature. Preheating is essential for proper rise, so be sure to allow your oven to reach 350°F (175°C) before placing your dish inside. Keep an eye on your squares during the last 5-10 minutes of baking; they should have golden edges and a set center. If your edges are browning too quickly, reduce the oven temperature slightly and cover the dish loosely with aluminum foil to prevent over-baking.

Once you remove the squares from the oven, patience is key. Allow them to cool completely in the baking dish; this not only enhances the texture but also makes slicing much easier and cleaner. If you’re tempted to cut into them too soon, you risk them falling apart, leading to a crumbly texture. Once cooled, using a sharp knife or a pizza cutter will yield clean edges, and I recommend storing any leftovers in an airtight container to maintain their freshness.

Ingredients

For the Squares

2 cups rolled oats
1 cup Greek yogurt
1/2 cup honey
1/2 cup milk
1/4 cup lemon juice
Zest of one lemon
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup fresh blueberries
Pinch of salt

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a square baking dish with non-stick spray.

Mix the Wet Ingredients

In a large bowl, combine the Greek yogurt, honey, milk, lemon juice, lemon zest, and vanilla extract. Mix until smooth.

Combine Dry Ingredients

In another bowl, mix the oats, baking powder, baking soda, and salt.

Combine Both Mixtures

Gently fold the dry ingredients into the wet mixture, then carefully fold in the blueberries. Ensure not to overmix.

Bake the Mixture

Pour the mixture into the prepared baking dish and spread evenly. Bake for 25-30 minutes or until the edges are golden.

Cool and Slice

Once baked, allow the squares to cool completely in the dish before cutting into 12 squares.

Enjoy these squares warm or chilled, and feel free to add a dollop of yogurt on top when serving for extra creaminess!

Pro Tips

For added flavor, sprinkle some chopped nuts on top before baking, or substitute half of the blueberries with raspberries for a different twist.

Make-Ahead and Storage

One of the best aspects of these breakfast squares is their flexibility for meal prep. You can make a batch on the weekend and have a quick, nutritious breakfast ready for several days. Store the cooled squares in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze individual squares wrapped in plastic wrap and then placed in a freezer bag. They’ll keep for up to three months, and you can thaw them overnight in the refrigerator or heat them in the microwave when you’re ready to enjoy.

To reheat, simply pop a square in the microwave for 20-30 seconds, or until warmed through. Alternatively, if you prefer them a little crispy, place them in a toaster oven for a few minutes. This can enhance the texture, making them feel freshly baked and ready to delight your tastebuds once again.

Variations and Substitutions

Feel free to experiment with the flavors in these breakfast squares! If blueberries aren’t your favorite, try swapping in raspberries, chopped strawberries, or even diced apples for a different fruit profile. When using more watery fruits, consider slightly reducing the amount of milk to maintain the right consistency of your batter. Additionally, you can substitute maple syrup for honey for a vegan option, ensuring to keep the liquid ratios similar.

For a nutty flavor, consider incorporating crushed almonds or walnuts into the mixture. About a half cup would be a great starting point. You can also add spices like cinnamon or nutmeg to the mix for a cozy flavor boost, or even a spoonful of chia seeds for added fiber and nutrition. These small tweaks can lighten up the squares and keep your breakfast exciting!

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries work well. Just toss them in a bit of flour to prevent them from sinking.

→ Can I make these squares ahead of time?

Absolutely! They can be stored in the fridge for up to 5 days or frozen for longer storage.

→ Is there a substitute for honey?

Yes, you can use maple syrup or agave nectar as a sweetener instead.

→ Can I replace Greek yogurt with something else?

You can use regular yogurt, but Greek yogurt adds a creamier texture and higher protein.