High-Protein Breakfast Cake

It’s no secret that we are all trying to make sure that we are getting enough protein in. And with egg prices being so expensive if you can find eggs at all, our mornings of my favorite egg and cottage cheese scrambled eggs are currently on hiatus! Now this high-protein breakfast cake does use two eggs, but when you’re a family of 7 usually going through 15-18 eggs every time you make scrambled eggs, that feels like a win. What makes this breakfast cake high protein? We have Greek yogurt, protein powder, and peanut butter in this recipe as your main protein powerhouses, with flaxseed meal and almond meal also getting some extra protein. As an added bonus, this healthy breakfast recipe is gluten-free and naturally sweetened with ripe bananas and honey. I give you the option to add some coconut sugar as well if you want a little extra sweetness, want to leave out the chocolate chips, or your bananas aren’t super ripe to give that sweetness.

Ingredients for High-Protein Breakfast Cake

• Ripe bananas: the riper the bananas, the more natural sweetness they will provide for the cake. We want lots of brown spots!
• Eggs: I know eggs are at a premium right now, but we are using two eggs in this recipe to bind the cake together and provide some rise.
• Honey: The perfect natural sweetener! Pure maple syrup also works as a substitute.
• Peanut butter: We are using natural peanut butter where the only ingredients are peanuts and salt.
• Greek yogurt: Use plain, full-fat Greek yogurt in this recipe for best results and flavor. I love Greek yogurt!
• Oats: We are using quick-cooking oats in this recipe. The smaller size makes them easier to incorporate and allows the cake to hold its shape.
• Almond flour: I wanted to keep this cake gluten-free and almond flour adds such a great nutty flavor and texture.
• Baking soda: This cake would be too dense and more like a baked oatmeal without baking soda.
• Protein powder: I know that not everyone keeps protein powder on hand. If you don’t have any, you can increase your almond flour in the recipe. For this version of the breakfast cake I used vanilla protein powder, but to make what tastes more like a breakfast brownie feel free to use chocolate protein powder!
• Flaxseed meal: I’m always trying to incorporate flaxseed meal into baked goods since it’s a nutrient powerhouse! It’s so perfect in this recipe.
• Cinnamon: Is it even possible to have oats without cinnamon? A little bit just adds the perfect warmth and spice.
• Salt: Always a little salt in baked goods
• Coconut sugar (optional): I have made this breakfast recipe both with the coconut sugar and without and it’s delicious either way. If you’re omitting the chocolate chips, I recommend adding coconut sugar. If you’re bananas aren’t as ripe as you want, I also recommend adding the coconut sugar.
• Chocolate chips: If it’s important to keep this recipe naturally sweetened be sure to use chocolate chips that fit that criterion! But any chocolate chips will work.

How to Make Your High-Protein Breakfast Cake

• This recipe is made in one bowl! Preheat your oven and mash your bananas in a large bowl.
• Add all the wet ingredients to the bowl: eggs, peanut butter, honey, and Greek yogurt. Mix to combine!
• Next add in the dry ingredients: oats, almond flour, salt, baking soda, flaxseed meal, cinnamon and protein powder. Add in the coconut sugar if you’re using it. Mix again!
• Finally, we are going to add in the chocolate chips. I added 3/4 of a cup and topped the cake with extra chocolate chips, but I always say you should measure chocolate chips with your heart.
• Spray an 8 x 8 baking pan with nonstick cooking spray and line with parchment paper. Spread the cake batter in the pan and top with some extra chocolate chips.
• Bake for 25-35 minutes until the enter is set and a toothpick inserted into the center comes out clean.
• Let cool, then use the parchment paper to remove the cake from the pan, slice and enjoy! A little sprinkle of flakey salt would also take this cake to the next level.
• I love to reheat leftovers of this cake in the microwave because it’s extra delicious when it’s warm!

Leftovers of this high-protein breakfast cake will keep in an airtight container for 3 days. You can also freeze pieces of cake individually wrapped in plastic wrap and then placed in a freezer safe bag. Though if your family is like mine, you won’t have any leftovers! This recipe takes just a few minutes to make, making it an easy and delicious breakfast that the whole family will love. Be sure to save the last slice for yourself, you won’t regret it!