Pin It I stumbled onto this recipe one Saturday morning when I was tired of the same scrambled eggs routine and my blender was sitting there, practically begging to be used. Something clicked when I realized I could blend oats into a flour-like texture and mix them with protein powder to create something that baked up like a cross between a pancake and a cake—fluffy, substantial, and actually satisfying enough to keep me full through a long afternoon. The first time I pulled it from the oven, the kitchen smelled like vanilla and cinnamon, and my partner asked what fancy bakery I was hiding in our home. It wasn't fancy at all; it was just clever use of a blender and 25 minutes.
I made this for my roommate once when she was going through a phase of waking up at dawn for spin classes, and she kept coming back for more slices throughout the week. She'd reheat them in the toaster and eat them on the go, which surprised me because I'd always pictured sitting down with a plate. That's when I realized this recipe works whether you're lingering over breakfast or grabbing a slice while you're running late—it's genuinely adaptable to real life.
Ingredients
- Rolled oats (1 cup): Blended into flour, they become the backbone of the texture, creating something tender and crumbly in the best way. Don't use instant oats; they break down too much and can make the batter gluey.
- Eggs (2 large): They bind everything and contribute to that fluffy, risen crumb. Room-temperature eggs blend more smoothly, though honestly, cold ones work fine if you're in a hurry.
- Greek yogurt (1/2 cup): This adds tang, moisture, and extra protein without making the batter thin or runny like regular milk would alone.
- Milk (3/4 cup): Use whatever you have on hand—dairy, almond, oat, coconut. Each brings its own subtle flavor, so this is your chance to experiment.
- Protein powder (1 scoop): Vanilla works beautifully and blends seamlessly, but unflavored is equally forgiving if you're worried about overpowering sweetness.
- Maple syrup or honey (2 tbsp): Sweetness and moisture in one. The syrup gives a more delicate flavor; honey feels slightly earthier.
- Vanilla extract (1 tsp): A small amount that makes the whole thing taste more intentional and cafe-like.
- Baking powder (1 tsp): The secret to the rise and fluffiness; don't skip it or reduce it.
- Cinnamon (1 tsp, optional): Adds warmth and depth. I use it almost always because it complements the oats and protein so naturally.
- Salt (pinch): Grounds the sweetness and makes flavors pop.
- Optional add-ins (1/2 cup): Blueberries, chocolate chips, or chopped nuts scatter through the batter and create little surprises in each bite.
Instructions
- Heat the oven and prepare:
- Set your oven to 350°F and grease an 8x8-inch baking dish lightly with butter or cooking spray. This temperature ensures even, gentle baking without browning the top too quickly.
- Grind the oats:
- Pour the rolled oats into your blender and blend on high for 30 to 45 seconds until they look like coarse flour with just a few small flakes remaining. You want texture, not powder.
- Add the dry ingredients:
- Pulse in the baking powder, salt, and cinnamon until evenly distributed. This prevents lumps later.
- Blend the wet ingredients:
- Add the eggs, milk, Greek yogurt, maple syrup, vanilla, and protein powder. Blend on medium-high until the mixture is completely smooth and creamy, about 30 to 45 seconds—it should look like thick pancake batter.
- Transfer and fold:
- Pour the batter into your prepared baking dish and use a spatula to gently spread it evenly. If you're adding blueberries, chocolate chips, or nuts, fold them in now with a few gentle strokes so they're distributed but not crushed.
- Bake until golden:
- Slide the dish into the oven for 22 to 25 minutes. You'll know it's done when the top is lightly golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool and slice:
- Let it rest for 3 to 5 minutes—this allows the structure to set. Then slice it into squares like you would a sheet cake and serve warm, topped with fruit, extra yogurt, or a drizzle of syrup.
Pin It One morning I served this warm with fresh berries to a friend who'd been skeptical about protein powder in baked goods, and watching their face change from doubt to delight made me realize this recipe transcends the usual 'healthy breakfast' category. It's genuinely delicious in a way that feels almost decadent, which might be the whole point.
Storage and Reheating
These keep beautifully in the refrigerator for up to 4 days, covered loosely so they don't dry out. I reheat slices in the toaster on medium setting for about 90 seconds, which brings back warmth and a hint of crispness on the edges without making them tough. You can also microwave a slice for 15 to 20 seconds if you're rushing, though the texture stays softer that way.
Customization Ideas
This recipe is genuinely flexible, which is part of why I keep making it. Swap the protein powder flavor to chocolate for a different mood, add cocoa powder to the batter, or play with the add-ins based on what's in your kitchen. I've done versions with chopped almonds and cranberries, dark chocolate chips with sea salt, even mashed banana folded into the batter for extra moisture and natural sweetness.
Why This Works as Breakfast
The combination of oats, eggs, Greek yogurt, and protein powder creates a breakfast that doesn't spike your blood sugar and keeps you satisfied well past mid-morning. It's substantial enough that you're not hungry again 90 minutes later, yet light enough that you don't feel weighted down. The protein content is high enough to genuinely support your morning, and the whole thing tastes like you made something special rather than just scrambling to eat something.
- Meal prep these on a Sunday and eat them throughout the week—they're genuinely better than most store-bought protein bars.
- Serve them warm with a cup of coffee or cold with a smoothie alongside, depending on your mood.
- If you're feeding someone else, watching them enjoy something you made that happens to be nutritious feels like a small victory.
Pin It This recipe has become my go-to for mornings when I want something that feels thoughtful without requiring much effort. It's proof that simple ingredients and a blender can create something that tastes far more impressive than it has any right to.
Questions & Answers
- → Can I substitute dairy milk with plant-based milk?
Yes, plant-based milk options like almond, oat, or soy milk work well and keep the texture moist and tender.
- → How do I make it vegan-friendly?
Replace eggs with flax eggs and use plant-based yogurt and milk to maintain richness without animal products.
- → What variations can enhance the flavor?
Add-ins like blueberries, chocolate chips, or chopped nuts provide bursts of flavor and textural contrast.
- → Is it possible to make a gluten-free version?
Use certified gluten-free rolled oats and a compatible protein powder to ensure gluten-free preparation.
- → How should leftovers be stored?
Store cooled leftovers in an airtight container in the refrigerator and reheat gently to preserve moisture.