Chocolate Protein Breakfast Bake
This Chocolate Protein Breakfast Bake is rich, fudgy, and packed with protein thanks to the egg whites, cottage cheese, and chocolate protein powder. It’s perfect for an easy, meal prep-friendly breakfast or after-dinner sweet treat!
Servings: 6 servings
Calories: 200kcal
Ingredients
- 1½ cup rolled oats 161g
- 1½ tsp. baking powder
- 1/2 tsp. kosher salt
- 1½ cup cashew milk 360g, or other milk
- 3/4 cup liquid egg whites 180g
- 3/4 cup low-fat cottage cheese 180g
- 3/4 cup chocolate protein powder I used Active Stacks beef protein (90g)
- 3 Tbsp. jet black cocoa powder 15g
- 1 Tbsp. vanilla extract 15g
Instructions
- Preheat the oven to 350°F.
- Blend all ingredients together in a high-speed blender until smooth. Pour batter into a parchment-lined casserole dish (9x13 for 6-10 servings, and a sheet pan if making 12+ servings). Bake for 45 minutes, or until set. I consistently double this recipe and bake in a high sided sheet pan for 60 minutes. (If using whey protein instead of beef, bake for 35 minutes in a 9 x 13, and 50 minutes if you’re doubling. FYI: My favorite Active Stacks protein is superior in these. It yields a much more fudgy texture than whey protein. But of course, use what you have! But be sure to bake for a little less time.
- Top with whipped cream, fresh fruit, nut butters… or some yogurt for extra protein! Do not underestimate the importance of some of these toppings! It just totally transforms these for me into such a treat!
- The toppings are nonnegotiable for me. This is how I actually build my bowl: 150g square of the bake, 1/2 cup (120 g) nonfat or low-fat Greek yogurt (sweetened with a few drops of liquid Stevia. You can also use already sweetened vanilla Greek yogurt like Oikos triple zero), 20g of my favorite dairy-free whipped cream, 120g strawberries (diced small), 30g blueberries, 10g natural peanut butter (store it in the pantry instead of the fridge so it will drizzle!), 10g of crushed cinnamon toast Catalina crunch, and then I love to finish with a couple of tablespoons of my favorite Nut Pods almond milk creamer, and a good pinch of flake salt. I often even pour a bunch of almond milk over the top, but maybe that’s just me!Of course, you’ll log all of your toppings separately! But once you get it right, save it as a meal in your tracking app so that you can just log the same thing every time. My macros with the toppings included usually shakes out to about 455 calories | 50g carbs | 13g fat | 40g protein | 11g fiber
- Store in the fridge to enjoy throughout the week.
Notes
- GF: Make sure to use gluten-free oats.
- DF: To keep it dairy-free, I’d suggest swapping in dairy-free ricotta or yogurt for the cottage cheese, and be sure to use a dairy-free protein powder like this Active Stacks (use code LILLIE to save) I love so much!
- Chill these bars: We love these especially when they’ve been chilled!
- Don’t underestimate the toppings: Top with whipped cream, fresh fruit, nut butters… or some yogurt for extra protein! Do not underestimate the importance of some of these toppings! It just totally transforms these for me into such a treat!
- Protein powder: I MUCH prefer these made with the Active Stacks beef protein (use code LILLIE to save). It just yields a much more dense and chewier texture, while the whey can quickly become too dry.
- Adjust baking time: Make sure to adjust the baking time depending on the dish and type of protein powder you use. I preferred about 45 minutes with my favorite Active Stacks, 35 minutes when I used my whey protein by Clean Simple Eats (use code LILLIE to save), and 60-65 minutes when I made 12 servings in a deep-sided sheet pan.
- Search Lillie Eats and Tells Chocolate Protein Breakfast Bake
Nutrition
Serving: 152g | Calories: 200kcal | Carbohydrates: 22.1g | Protein: 21g | Fat: 4.2g | Fiber: 4.3g