Triple chocolate protein baked oatmeal cake (protein optional)! Gluten free, sugar free, and vegan friendly. If you’re a chocolate lover like me and love the idea of eating healthy “chocolate cake” for breakfast, this recipe is for you! It’s high in protein, contains no added sugar, and is so delicious!
I used Organifi chocolate protein powder for this recipe (code RUTHANNE for 15% off) and homemade oat flour to give it a smooth cake-like consistency. Feel free to omit the protein powder if you don’t like using it, just see recipe notes below.
Ingredients:
1 1/2 cups oat flour (I used homemade)
1/2 cup chocolate protein powder (see notes if you want to omit the protein powder)
1/4 cup cocoa powder
1/2 cup mini chocolate chips
1/2 tsp salt
1 tsp baking powder
2 ripe bananas, mashed
1/2 cup nut butter of choice
1 tsp vanilla extract
1 1/4 cups plant based milk (see notes)
2 eggs (regular or flax eggs)
Instructions:
Preheat the oven to 350° and spray an 8×11 baking dish with cooking spray.
In a large bowl mash your peeled bananas (or whip them with a hand mixer or in a stand mixer).
Add in eggs, nut butter, milk, and vanilla and whisk/beat until smooth.
Add in your dry ingredients (except chocolate chips) and whisk again until smooth.
Fold in your chocolate chips and stir until well combined.
Pour your oatmeal batter into your prepared baking dish and bake for 45-50 minutes, or until a toothpick inserted in the center comes out fairly clean.
Let your baked oatmeal cake cool slightly before cutting and serving!
Top with nut butter and melted chocolate (optional) and enjoy!
Store oatmeal cake in the fridge for up to 5 days. We reheat it for future use or just enjoy it cold!
Recipe Notes:
To omit the protein powder, simply replace it with an additional 1/4 cup cocoa powder and 1/4 cup granulated sweetener of choice (coconut sugar, monk fruit, date sugar, etc.).
I used Organifi chocolate protein powder (code RUTHANNE for 15% off).
You may need to use more or less milk depending on the protein powder you use. Start with 1/2 cup and add more until you get a good consistency (I used 1 1/4 cups almond milk total).
To keep it sugar free, use sugar free chocolate chips and a sugar free protein powder!
Did you try this recipe? I would love to hear your feedback in the comments below!
