Protein Peanut Butter Banana Oatmeal "Breakfast Cake"

calendar March 3, 2025 nav_categories Recipes

Protein Peanut Butter Banana Oatmeal "Breakfast Cake"

Wet Ingredients

  • 3 medium extra ripe bananas, mashed
  • 1/2 cup creamy peanut butter
  • 3 eggs (2 eggs if at sea level)
  • 3 tbsp pure maple syrup
  • 1 tsp vanilla

Dry Ingredients

  • 1 cup rolled oats
  • 1/2 cup flour
  • 1/2 cup protein powder (I use chocolate)
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1/2 cup chocolate chips, plus 2 tbsp for topping

  1. Preheat the oven to 365°F (350 if at sea level). Line an 8" baking pan with parchment paper.

  2. In a large bowl, whisk together the mashed bananas, peanut butter, eggs, maple syrup and vanilla until combined.

  3. Add the oats, oat flour, protein powder, baking soda, cinnamon, and salt to the wet ingredients and mix until well combined.

  4. Fold in 1/2 cup of the chocolate chips. Pour the mixture into the prepared baking dish and smooth the top. Sprinkle the top with remaining 2 tablespoons of chocolate chips.

  5. Bake the cake: Bake until the cake is set and slightly golden on the edges, and a knife comes out mostly clean with just a few crumbs attached when inserted, 35-40 minutes.

  6. Allow to cool for 5 to 10 minutes before cutting and serving.

  7. To store: Cool completely then cover the pan with foil before transferring to the fridge. The bars will keep well for up to 3 days, and you can reheat individual slices in the microwave for 30 seconds if you like them served warm. You can also store individual slices in airtight containers or reusable silicone bags for quick, on-the-go breakfasts. These bars keep well in the freezer in an airtight container or reusable silicone bag for up to 3 months.

Nutritional values