Breakfast Bread for Lifters
Stop shame-purchasing muffins at the drive-through on busy mornings. Instead, whip up a loaf of this on Sunday. Breakfast will be ready to go all week. Think of it as portable oatmeal with a protein kicker.
This is a riff on banana bread, except there’s no added sugar, plenty of quality protein, good carbs to squash any excess morning cortisol, and a healthy dose of berries, fruit, and even a vegetable.
- 1/2 Cup rolled oats (old fashioned)
- 1/2 Cup oat flour. You can buy it pre-ground here or pulverize your own in a food processor.
- 1/2 Cup pure pumpkin (canned, not pumpkin pie filling)
- 1 Cup (about 3 scoops) vanilla Metabolic Drive Protein
- 1 Cup liquid egg whites
- 1 Banana (sliced)
- 1/2 Cup blueberries, fresh or frozen
- Cinnamon (lots)
- 1/3 Cup Splenda or equivalent low-calorie sweetener
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a bowl, mix all of the dry ingredients together: oats, oat flour, protein powder, cinnamon, and sweetener.
- Stir in all the wet ingredients except the blueberries: pumpkin, egg whites, and banana.
- Using a stick/immersion blender, whiz everything together until a batter forms. A powerful pitcher-style blender or food processor will work too.
- Stir in the blueberries.
- Add batter to a foil, glass, or silicone loaf pan. I use a six-inch foil pan, but you could even use a muffin pan (just reduce the cooking time).
- Bake for 50 to 60 minutes. Poke a toothpick into the top and if it comes out clean, it’s probably ready to go.
Cut into 6 slices and here’s about what you’ll get per piece:
- Calories: 168
- Protein: 18 grams
- Carbs: 21 grams
- Fat: 1.5 grams
- Fiber: 3 grams
I got this idea from The Ultimate Protein Powder Cookbook, by Anna Sward. I modified the original recipe quite a bit, but this book is still a handy resource.
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