Save to Pinterest I discovered this recipe by accident on a Tuesday morning when I was tired of the same scrambled eggs routine and had a blender, some protein powder, and a stubborn craving for something that felt more like dessert than breakfast. What started as throwing ingredients together to see what would happen turned into this fluffy, cake-like creation that tastes indulgent but keeps you full until lunch. My kitchen smelled incredible—cinnamon and vanilla mixing with that warm golden bake—and I knew I'd stumbled onto something worth repeating.
The first time I brought this to a friend's place for brunch, they were skeptical—until they took one bite and asked for the recipe before they'd even finished their plate. Watching someone's face light up when they realized something this good for you could also taste this good never gets old. That moment made me understand why I kept coming back to this recipe.
Ingredients
- Rolled oats (1 cup): Blending them into flour is the secret that gives this its tender, cake-like crumb instead of a dense, gritty texture.
- Eggs (2 large): They're your binder and what makes this rise and puff up beautifully in the oven.
- Greek yogurt (1/2 cup): This adds tang, moisture, and keeps the protein content impressively high without any chalky aftertaste.
- Milk (3/4 cup): Use whatever you have—dairy, almond, oat milk all work, though each shifts the flavor slightly.
- Protein powder (1 scoop, vanilla or unflavored): Pick a quality one you actually enjoy eating; cheap powder will taste bitter and ruin the whole thing.
- Maple syrup or honey (2 tbsp): This sweetens without drying things out, and it gives the top that gorgeous golden color.
- Baking powder (1 tsp): Trust the leavening; it's what separates a cake from a hockey puck.
- Vanilla extract (1 tsp): A small amount that somehow makes everything taste more like itself.
- Cinnamon (1 tsp, optional): If you use it, that warmth builds in every bite.
- Salt (pinch): Sounds tiny but it's what keeps this from tasting one-dimensional.
- Optional add-ins (1/2 cup blueberries, chocolate chips, or nuts): Fold these in gently at the end so they stay distributed and don't sink.
Instructions
- Heat your oven and prep:
- Preheat to 350°F and grease an 8x8-inch baking dish well—this stops any sticking drama later. If you have parchment paper, line the bottom too.
- Blend the oat flour:
- Pour the oats into your blender and blend until it looks like fine flour, about 30 seconds. This texture matters; it's what makes the bake light instead of heavy.
- Mix dry components:
- Add the baking powder, salt, and cinnamon to the blender with the oat flour and pulse a few times just to combine. No need to overmix.
- Add everything wet and blend:
- Pour in eggs, milk, Greek yogurt, maple syrup, vanilla, and protein powder, then blend until completely smooth and creamy. Listen for the sound to change from chunky to silky—you'll know when it's right.
- Transfer and add-ins:
- Pour the batter into your baking dish and gently fold in any blueberries, chocolate chips, or nuts so they're scattered throughout instead of clumping at the bottom.
- Bake until set:
- Bake for 22–25 minutes until the center barely jiggles when you gently shake the dish and the top turns golden brown. A toothpick inserted in the center should come out mostly clean.
- Cool and serve:
- Let it rest for just a few minutes so it firms up enough to slice cleanly. It's best served warm with fresh fruit, a dollop of yogurt, or a drizzle of syrup on top.
Save to Pinterest There's something deeply satisfying about pulling this from the oven, watching it puff up like a claim to health-conscious living, then cutting into it and finding it's genuinely delicious. It's breakfast that feels like you're celebrating yourself.
Storage and Meal Prep
This actually gets better for a day or two in the fridge if you keep it covered, and you can eat slices cold, at room temperature, or reheated gently in the microwave. I've found that prepping this on Sunday means grabbing a ready-made breakfast all week without thinking about it. The texture stays tender if you store it properly, though it does firm up slightly.
Why This Works as a High-Protein Breakfast
Between the eggs, Greek yogurt, and protein powder, you're looking at roughly 22 grams of protein per serving, which actually keeps you satisfied until lunchtime. It's not a protein bar disguised as breakfast; it tastes like something you'd want to eat anyway. The carbs from the oats give you sustained energy without the crash, and the whole thing comes together in under 40 minutes.
Flavor and Mix-In Ideas
Once you nail the basic recipe, the variations practically suggest themselves—I've made chocolate versions, berry-packed ones, and even a fall batch with extra cinnamon and chopped pecans. The base is forgiving enough to experiment with, so don't be afraid to adjust sweetness or add-ins based on what you're craving. One day you're adding peanut butter swirl, the next you're going full chocolate chip indulgence.
- For chocolate lovers: stir in 1 tablespoon of cocoa powder with the dry ingredients and use chocolate chips as your add-in.
- For autumn vibes: bump up the cinnamon to 2 teaspoons and fold in chopped apples or pumpkin spice if you're feeling adventurous.
- For keeping it simple: blueberries or sliced strawberries added fresh right before serving keep things bright and not overly sweet.
Save to Pinterest This recipe became my go-to because it proves that healthy breakfast doesn't have to be boring or feel like deprivation. It's genuinely delicious, genuinely keeps you full, and genuinely fits into a life where mornings matter.
Recipe Frequently Asked Questions
- → Can I use plant-based milk for this dish?
Yes, plant-based milk works well and can be used to keep this dish dairy-free and vegan-friendly.
- → What are good add-ins to enhance flavor?
Try blueberries, chocolate chips, or chopped nuts to add texture and natural sweetness.
- → How do I make this suitable for a vegan diet?
Replace eggs with flax eggs and use plant-based yogurt and milk to make it vegan-friendly.
- → Can gluten-free oats be used safely?
Yes, certified gluten-free oats can be used to make this suitable for gluten-sensitive diets.
- → What is the best way to store leftovers?
Store cooled portions in an airtight container in the refrigerator for up to three days and reheat before serving.