protein breakfast

This healthy protein baked oatmeal recipe is gluten-free, vegan and packed with plant-based protein. It's also naturally sweetened and full of fresh fruit!

Blueberry Banana Protein Baked Oatmeal

oats

water

bananas ((+ 1/2 for topping))

flax egg

syrup

protein powder

hemp seeds

blueberries

almonds

cinnamon

vanilla

almond milk

Add the oats and boiling water into a mixing bowl. Allow to sit for 10 - 15 minutes.

Meanwhile, mash the banana in a separate bowl until as smooth as possible. Stir in the flax egg, syrup and protein powder. Pour this mixture over the softened oats and stir to combine.

Add the remaining ingredients into the bowl and stir again to combine.

Pour the oat mixture into a 9x13 baking pan. Top with sliced bananas and more blueberries if desired.

Bake at 350ºF for 30 - 35 minutes. Allow to cool slightly, then cut into squares (or scoop out) and enjoy.

https://content.jwplatform.com/videos/o5FfXjUU.mp4

Strawberries & Cream Protein Smoothie

bananas

almond milk (Add more if needed to help blend

vanilla protein

spinach

strawberries

tsp spirulina powder

Pop everything into your PROMiiX blender and blitz until smooth and creamy.

These protein overnight oats are an easy, tasty, and healthy breakfast option that'll keep you satisfied all morning. It's made with rolled oats, protein powder, and a handful of simple ingredients and takes just 5 minutes to prepare!

Protein Overnight Oats

vanilla protein powder

chia seeds

non-fat greek yogurt

Banana and coconut

Peanut Butter and Nuts

Cocoa Powder and Chocolate Chips

Combine oats, protein powder, chia seeds, almond milk,...

Combine oats, protein powder, chia seeds, almond milk, greek yogurt, and honey in a resealable glass jar or airtight container.

Refrigerate overnight.

Serve with desired toppings: option 1 banana and...

Serve with desired toppings: option 1 banana and coconut, option 2 peanut butter and nuts, option 3 cocoa powder, and chocolate chips.

Crunchy homemade high protein vegan granola that&#39;s super easy to make and tastes just as good as the shop bought kind! Enjoy with milk, sprinkle onto smoothies or as a crunchy snack on its own. I love serving it with Greek style yoghurt and berries.

High Protein Vegan Granola

oats*

tbsp protein powder

tbsp flaked almonds

pumpkin seeds

tbsp flaxseed

tbsp chia seeds

peanut butter

maple syrup

salt

Pre-heat your oven to 130C/150C fan.

Mix the oats, protein powder, nuts &amp; seeds, cinnamon and salt in a large bowl, then add the peanut butter and maple syrup. Mix until everything is well combined.

Spread the granola onto a baking sheet lined with baking paper.

Bake for 10 minutes, then give it a quick toss and bake for another 10 minutes.

Leave to cool completely. Enjoy!

A healthy stack of pancakes that&#039;s delicious, but also high in protein and fibre! A great way to start the day with a balanced and nutritious meal that tastes like a dessert.

Vegan High Protein Tofu Pancakes

silken tofu

tbsp protein powder (I used Bulk caramel gourmet vegan protein)

tsp baking powder

dark chocolate chips (optional)

Add all the ingredients (apart from the chocolate chips) to a blender/food processor and blend until you have a smooth batter.

Add more water/milk if the batter is too thick - 1 tbsp at a time. The consistency should be thick, but still pourable. Fold in the chocolate chips if using any.

Heat a little bit of oil in a frying pan over a low/medium heat. Once the pan is hot, pour 1-2 tbsp of the batter and allow to cook for a couple of minutes. Flip and continue cooking for another 1 minute until golden brown.

Sprinkle your favourite toppings and enjoy!

Strawberry and Cream Bruschetta. Only three ingredients for this sweet, creamy and lush recipe. It's a delicious summer inspired toast that you can enjoy for breakfast, snack time or as a sweet appetizer.

Strawberry and Cream Bruschetta

baguette (8 inches, freshly baked)

coconut yogurt

strawberries ((about 250 grams,

chocolate sauce (,

Cut 8-inch slice of baguette in half, to make two 4-inch pieces. Turn baguette on it's side and cut down the middle to open into two slices, (4 slices total). Toast each slice of baguette until browned.

Lather each toasted slice of baguette with coconut yogurt. Cut strawberries into small pieces and layer on top of toasts. Optional to drizzle with chocolate sauce or honey.

These Sugar Cookie Protein Baked Oats are like having a giant sugar cookie for breakfast, but with zero guilt. Baked oats are great for breakfast because they are filling and packed with whole grains, antioxidants, and fiber. These oats are only 379 calories and have 41 GRAMS OF PROTEIN! These oats can be prepped in just 10 minutes. To really top these off, I love to use the Oat Haus Sugar Cookie Granola Butter! You can even prepare and/or bake these ahead of time to grab and go in the morning.

Sugar Cookie Protein Baked Oats

g protein powder

Greek yogurt

tbsp granola butter

Preheat your oven to 350°F. Spray a 10-12 oz. oven safe ramekin with nonstick spray and set aside.

Blend all ingredients for the oats together in a small blender (such as a Ninja nutribullet) until smooth.

Pour your oat mixture into your prepared ramekin.

Bake for 25 minutes, or until a toothpick comes out clean. Top with granola butter or anything else you would like!

This chocolate cottage cheese pudding makes a tasty make-ahead-of-time breakfast option or even a healthy dessert! Packed with 42g protein per serving and you only need 6 ingredients to make it! 

Chocolate Cottage Cheese Pudding (High Protein/Healthy)

low fat cottage cheese

(chocolate

cocoa powder

tbsp tahini (or nut butter)

milk

dark chocolate

Pomegranate seeds

Add everything to a blender/food processor and blend until smooth.

Transfer into small serving dishes/bowls, then top with an optional drizzle of dark chocolate.

Refrigerate overnight or at least 4 hours, top with pomegranate seeds/berries and enjoy!

Just made it last night and it tastes great. I’m using it as a replacement for the ice cream I love so much! Thanks!

Tastes good! Added a little honey for sweetness, and it tastes amazing. It has a thick, creamy and almost sticky texture that's very novel to me but also super good!

Tastes lovely! I needed to add a little more milk as the blender didn’t want to play nice, but the recipe came out great - thank you!

Best healthy pudding, actually, I like this better than traditional pudding. I used the Sun warrior chocolate protein powder. The  tahini was SO good in this recipe. It added a silky texture and a really good taste!!  Thank you!!

I made this to get lots of protein during pregnancy, plus all I’m craving is sweets. I added almond extract and it turned out delicious! Will be making this regularly.

So delicious! As a vegetarian, I’m always looking for creative ways to include more protein. Not being a fan of cottage cheese, I was a little skeptic but this is a total winner! I’ve already made it twice and plan to have it on the “go to” breakfast rotation. Thanks so much :)

Absolutely love this! Just wondering how long they last in the fridge and are they freezable?

This cinnamon protein granola recipe has more than double the protein of most granolas (even keto!), no refined sugar, and only clean, quality ingredients. (Easily made grain free.)

Easy Maple Cinnamon High Protein Granola

maple syrup (or honey)

whole rolled oats*

almonds (or chopped)

walnuts (or pecans)

plain protein powder, (either animal or plant-based)

sunflower seeds, (either roasted or raw)

flax seeds (or ground flax)

Heat oven to 325 degrees and line a medium (11x17&quot;) rimmed baking sheet with silicone or parchment paper.

With a wooden spoon mix the oil, syrup, and vanilla together in a large bowl.

Add the remaining ingredients and stir well until the oats are completely coated (it may take a minute to get everything evenly coated).

Scrape the mixture onto the prepared baking sheet and press it in an even layer over the pan using the back of the spoon or your hand wetted with water.

Bake, rotating the pan halfway through if needed, for about 24-26 minutes - do not stir. It will be golden brown all over and more on the edges (TIP: check the last few minutes as the edges burn easier with addition of the protein powder.)

Remove to a cooling rack for 1 hour before breaking the granola into chunks and letting cool completely.

Store in an airtight container for up to a month at room temperature.

Top 9 protein breakfast recipes from across the web

The most viewed protein breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Blueberry Banana Protein Baked Oatm...

Strawberries & Cream Protein Smooth...

Protein Overnight Oats

High Protein Vegan Granola

Vegan High Protein Tofu Pancakes

Strawberry and Cream Bruschetta

Sugar Cookie Protein Baked Oats

Chocolate Cottage Cheese Pudding (H...

Easy Maple Cinnamon High Protein Gr...

Top 9 protein breakfast recipes from across the web

The most viewed protein breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Banana Protein Baked Oatm...

Strawberries & Cream Protein Smooth...

Protein Overnight Oats

High Protein Vegan Granola

Vegan High Protein Tofu Pancakes

Strawberry and Cream Bruschetta

Sugar Cookie Protein Baked Oats

Chocolate Cottage Cheese Pudding (H...

Easy Maple Cinnamon High Protein Gr...

The most viewed protein breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine