Banana bread for breakfast, with 20.4 grams of protein a square? Yes PLEASE. My banana bread baked oatmeal is 232 calories a serving, and the whole batter gets made in the BLENDER. Oats, egg whites, cottage cheese, vanilla protein powder, banana and a LOT of cinnamon go in. You blend, pour, sprinkle on some mini chocolate chips and bake. You don’t even need a mixing bowl!
And get this… there’s only HALF a cup of banana in the entire pan, and it still tastes like banana bread. Make it once and you’ve got breakfast, an afternoon snack or a little treat waiting in the fridge all week. We prefer them cold!
If you love my protein pumpkin chocolate chip bars or the chocolate protein breakfast bake, add this one to your meal prep breakfast lineup.
A Quick Look At The Recipe
- Recipe Name: Chocolate Chip Banana Bread Protein Bake
- Ready In: 50 minutes
- Serves: 6 servings
- Calories: 232 cal
- Protein: 20.4g
- Fat: 4.2g
- Carbs: 28.6g
- Why You'll Love It: A blender banana bread protein bake made with oats, egg whites, cottage cheese, and vanilla protein powder, topped with mini chocolate chips. 20 grams of protein per serving for breakfast, snacks, or a treat all week!
Why Blend the Batter?
Blending turns the rolled oats into a flour right in the batter, so you don’t need any actual flour. It also blends the cottage cheese completely smooth. Nobody will find a single curd, promise.
The flavor comes from three things: the banana, a full tablespoon of vanilla extract, and 1 ½ Tbsp of cinnamon. That’s a LOT of cinnamon, and it’s the reason this tastes like the real thing with so little banana.
Before You Start Baking
- Use a high-speed blender. You want the oats fully broken down and the batter totally smooth before it goes in the pan.
- Line a 9×13 baking dish. Parchment makes it easy to lift the whole bake out and cut clean squares.
- Hold back the chocolate chips. Everything gets blended except the mini chips, which go on top right before baking.
- Plan for chill time. It bakes for 45 to 50 minutes, and we like these cold, so give them time in the fridge before you dig in.
- Tracking tip. The recipe makes 6 servings at 165g each. Weigh the finished bake and divide by 6 to portion it exactly, or add it to MyFitnessPal as a recipe if you change anything.
Important Ingredients and Substitutions
- Vanilla protein powder: ¾ cup (90g). We also love snickerdoodle. I really like these with CSE bananas foster protein powder too, but it’s out of stock right now, so keep your eyes peeled!
- Low-fat cottage cheese: ¾ cup (180g). It blends completely smooth and adds a big protein boost.
- Cashew milk: 1 ½ cups (360g). Any other milk works.
- Rolled oats: 1 ½ cups (161g). Use certified gluten-free oats to keep it gluten-free.
- Making it dairy-free: Swap dairy-free ricotta or yogurt for the cottage cheese and use a dairy-free protein powder. I’d recommend Active Stacks Vanilla, which is a beef protein. I personally much prefer it to vegan powders.
How to Make Banana Bread Baked Oatmeal
- Preheat. Heat the oven to 350 and line a 9×13 baking dish.
- Blend. Add everything except the chocolate chips to a high-speed blender and blend until smooth.
- Pour and top. Pour the batter into the lined dish and sprinkle the mini chocolate chips over the top.
- Bake. Bake for 45 to 50 minutes.
- Chill and slice. Let it cool, cut it into 6 servings, and store them in the fridge.
Can You Bake Protein Powder Into Banana Bread?
Yep! A full 90g of vanilla protein powder gets blended right into the batter with the oats, egg whites, and cottage cheese, and the baking powder gives it lift.
Just know it’s a protein bake, not a classic loaf. It slices into soft, cake-like squares instead of a crumbly bread, which makes it SO easy to grab and go.
Ways to Top and Eat It
Enjoy a square for breakfast, an afternoon snack, or a treat. Top it with yogurt for extra protein, whipped cream, fresh fruit, a drizzle of nut butter… whatever you love!
- Make it breakfast: pair a square with a few egg white cups or a high-protein berry smoothie bowl.
- Make it dessert: warm it up and top it with yogurt, then browse my macro-friendly sweet treats for more ideas.
- More fall baking: my chocolate pumpkin snack cake and these fall desserts that fit your macros.
Want breakfasts like this planned for you? My meal plans are high-protein and family-friendly, with a new plan every Thursday and complete macros on every recipe.
How to Store Banana Bread Protein Bake
- Fridge: Store the squares in an airtight container in the fridge and enjoy them throughout the week.
- Serve cold or warm: We prefer them cold, straight from the fridge. If you like them warm, a quick zap in the microwave does it.
- Add toppings later: Keep yogurt, fruit, and nut butter separate until you’re ready to eat so the squares don’t get soggy.
Banana Bread Baked Oatmeal FAQs
Is this gluten-free?
It is as long as you use gluten-free oats. Nothing else in the recipe has gluten, but always check your protein powder label.
Can I use a different milk?
Yes! I use cashew milk, but any milk works.
How many servings does it make?
Six servings at 165g each, with 232 calories, 4.2 grams of fat, 28.6 grams of carbs, 20.4 grams of protein, and 4.4 grams of fiber per serving.
Can I skip the chocolate chips?
Sure, but at only 2 Tbsp for the whole pan, they’re worth it. They’re also an easy place to save a few calories if you need to.
Make this? Come back and leave a star rating on the recipe card! And follow along on Instagram, where I share all my protein bakes!
Chocolate Chip Banana Bread Protein Bake
Ingredients
- 1 1/2 cup rolled oats 161g
- 1 1/2 cup cashew milk or other milk; 360g
- 3/4 cup liquid egg whites 180g
- 3/4 cup low-fat cottage cheese 180g
- 3/4 cup vanilla protein powder we also love snickerdoodle; 90g
- 1/2 cup banana 100g
- 1 Tbsp vanilla extract 15g
- 1 1/2 Tbsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 2 Tbsp mini chocolate chips 28g
Instructions
- Preheat the oven to 350F.
- Blend all ingredients (besides the chocolate chips) together in a high-speed blender until smooth.
- Pour the batter into a lined 9×13 baking dish and sprinkle with the chocolate chips.
- Bake for 45-50 minutes.
- Store these in the fridge and enjoy them for breakfast, an afternoon snack, or a treat throughout the week. We prefer them cold! Top with yogurt for extra protein, whipped cream, fresh fruit, a drizzle of nut butter… whatever you love!
Notes
Nutrition
Tried this recipe?
Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!
